Mushroom and Coriander Subzi
by Tarla Dalal
Added to 114 cookbooks
This recipe has been viewed 18307 times
Dhania is a great match for mushrooms! It really perks up the flavour and complements its colour too, making the dish visually and gastronomically appealing. The excitement is multiplied, thanks to a spicy paste of onions and cauliflower, which works well along with fenugreek leaves and garam masala to make this Mushroom and Coriander Subzi a top-ranking main course. Low-fat milk, curds and coriander make this recipe a good source of calcium, while the low-cal benefits of mushrooms make it suitable for weight-watchers too. In short, this dish is not only easy to make and fun to eat, but also healthy for your bones!
- Combine all the ingredients in a broad non-stick pan, mix well and cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste. Keep aside.
- Combine the milk, curds and besan in a deep bowl mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds, kasuri methi and sauté on a medium flame for a few seconds.
- Add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
- Add the curds mixture, garam masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the mushrooms and coriander, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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