Mushroom and Coriander Subzi

Mushroom and Coriander Subzi

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

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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!

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

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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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)

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.


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

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

I didn''t had besan, so used flour instead and it tasted amazing.
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Tarla Dalal    Great to hear that. Please continue to review recipes which you have made and loved from It will help thousands of food lovers to try the recipe based on your review.
03 Oct 15 09:34 AM
Khumb Hara Dhania
 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
 on 09 Feb 13 03:28 PM

Mushrooms cooked in a cauliflower paste.