Mushroom and Coriander Subzi


by
Mushroom and Coriander Subzi

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 111 cookbooks   This recipe has been viewed 17638 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!

Add your private note

Mushroom and Coriander Subzi recipe - How to make Mushroom and Coriander Subzi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Ingredients
2 cups mushrooms (khumbh) , cut into quarters
1/2 cup chopped coriander (dhania)
1/4 cup low-fat milk (99.7% fat free)
1/4 cup low-fat curds (dahi) (99.7% fat free)
1/2 tsp besan (bengal gram flour)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp garam masala
salt to taste

For The Paste
1 1/4 cups sliced onions
1/4 cup finely chopped cauliflower
1 tbsp roughly chopped green chillies
12 mm ( 1/2") chopped ginger (adrak)
12 mm ( 1/2") cinnamon (dalchini)
1 clove (laung / lavang)
1 cup low-fat milk (99.7% fat free)
Method
For the paste

    For the paste
  1. 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.
  2. Allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste. Keep aside.

How to proceed

    How to proceed
  1. Combine the milk, curds and besan in a deep bowl mix well and keep aside.
  2. 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.
  3. Add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
  4. Add the curds mixture, garam masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Add the mushrooms and coriander, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
  6. Serve hot.
Accompaniments

Corn and Cheese Toast 
Creamy Spinach Toast 

Nutrient values (Abbrv) per serving
Energy86 cal
Protein4.6 g
Carbohydrates8.8 g
Fiber1.1 g
Fat3.2 g
Cholesterol4 mg
Sodium45.2 mg

RECIPE SOURCE : Calcium Rich RecipesBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Mushroom and Coriander Subzi
5
 on 02 Oct 15 10:19 AM


I didn''t had besan, so used flour instead and it tasted amazing.
| Hide Replies
Tarla Dalal    Great to hear that. Please continue to review recipes which you have made and loved from tarladalal.com It will help thousands of food lovers to try the recipe based on your review.
Reply
03 Oct 15 09:34 AM
Khumb Hara Dhania
5
 on 01 Jun 15 03:05 PM


khumb hara dhania, wow what a recipe, very simple ingredients and yummy at the same time. Usually mushroom has a bland taste, because of corainder and the sauce, its made the dish very tasty.
Khumb Hara Dhania
5
 on 09 Feb 13 03:28 PM


Mushrooms cooked in a cauliflower paste.