Khumb ki sabzi

Mushroom Masala – Mushrooms cooked in a thick onion tomato gravy.

Mushrooms are packed with antioxidants and are thus the latest superfood on the block. They are a good source of Vitamin D, which most people these days are deficient in . Mushrooms, owing to its versatility can be used in just about anything . You can choose to stir fry them, grill them, use in gravies etc.

There are various types of mushrooms but the one that is easily available round the year is the button mushrooms. As they are grown in the wild, it is necessary to clean them well.

Mushroom masala is a delicious dish where sautéed mushrooms are cooked in an onion tomato gravy. Here goes the recipe:


300 grams button mushrooms (khumbh)
¼ cup of wheat flour or refined flour (gehu ka aata or maida) to clean the mushrooms
2 large onions, thinly sliced (pyaaz)
2 tomatoes, thinly sliced (tamatar)
3 to 4 cloves of garlic, chopped (lehsun)
1 inch piece of ginger, chopped (adrak)
1 green chilly (hari mirch)
5 to 6 cashew nuts (kaju)
3 tsp oil (tel)
1 bay leaf (tej patta)
3 to 4 cloves (laung/ lavang)
1 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tbsp red chilly powder (laal mirch)
½ tsp garam masala
2 tbsp fresh cream (malai)
1 tbsp tomato sauce
2 tbsp chopped coriander leaves (hara dhaniya)

Khumb ki sabzi
Mushroom Masala


  • Firstly, the mushrooms are to be cleaned thoroughly .
  • In a large bowl, add the mushrooms.  
  • Add the flour and coat the mushrooms with it.
  • Then add water and rinse thoroughly.
  • Drain the water.
  • Add water again and wash the mushrooms well.
  • Drain the water.
  • Pat dry the mushrooms using tissue paper.  
  • Next, chop the mushrooms and keep aside.
  • Heat 1 tsp oil in a pan.
  • Add chopped mushrooms and saute for 2 to 3 minutes.
  • Keep these sautéed mushrooms aside.   
  • Heat 1 tsp oil in a pan.
  • Add chopped onions.
  • Saute till the onions turn translucent.  
  • Add chopped garlic, ginger, green chilly and tomatoes. Mix well.
  • Add cashew nuts and saute for few seconds.
  • Cook covered for few minutes till the tomatoes turn soft and are cooked well.
  • Once the tomatoes are cooked, turn off the heat and allow this to cool completely.
  • Next, blend these ingredients to a smooth paste.
  • Next, heat 1 tsp oil in a pan.
  • Add bay leaf, cloves and cumin seeds.
  • When the seeds start crackling, add masala paste.
  • Saute for few seconds.
  • Add turmeric powder, red chilly powder, garam masala and salt and mix well.
  • Add water, if required, and mix.
  • Next, add fresh cream and mix well.
  • Saute for few seconds.
  • Add tomato sauce and mix. 
  • Now, add sautéed mushrooms and mix.
  • Cover the pan and cook for 2 to 3 minutes.
  • Garnish with chopped coriander leaves.
  • Serve hot with chapatis or lachcha parathas.



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