Hariyali Mushroom Masala Recipe | Restaurant Style Mushroom Masala | Spicy North Indian Mushroom Curry Recipe
Hariyali Mushroom Masala Hariyali Mushroom Masala is a vibrant green mushroom curry made with juicy mushrooms simmered in a fresh mint coriander gravy. The hariyali paste is a simple blend of mint leaves, coriander leaves, green chilies, curd, ginger, garlic and cashews, ground smooth and cooked until the oil floats on top.
Cashews make the gravy rich and creamy, black salt and lemon juice give it a gentle tang, and a final sprinkle of kasuri methi and garam masala brings everything together. This easy hariyali mushroom recipe comes together quickly and tastes just as good as the restaurant version. It is the perfect mushroom masala for chapathi, puri or dosa, and pairs beautifully with jeera rice or plain white rice.
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Tips
Grind the paste with chilled curd:
Cold curd keeps the mint coriander paste from heating up in the mixer, so the gravy stays bright green and does not darken.
Oil gives the gravy its free-flowing texture:
This curry traditionally needs a lot of oil to stay smooth and flowing. We have used less oil here, so the gravy can thicken as it cools.
Loosen the curry before serving:
If the curry thickens after cooling, add a little hot water and bring it to a boil. For the best texture, serve it right after cooking.
Fry the mushrooms until the water dries up:
Mushrooms release a lot of water. Cook until it evaporates completely so the mushrooms stay firm and soak up the green masala.
Hariyali Mushroom Masala Recipe | Restaurant Style Mushroom Masala | Spicy North Indian Mushroom Curry Recipe - Recipe Video
Hariyali Mushroom Masala Recipe | Restaurant Style Mushroom Masala | Spicy North Indian Mushroom Curry Recipe
Ingredients
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For the hariyali paste
- 1 1/4 cups mint leaves
- 1 1/4 cups coriander leaves
- 6-8 green chilies
- 1/3 cup curd, chilled
- 1/2 tsp cumin
- 1 inch ginger
- 8-10 garlic pods
- 1/4 tsp black salt
- Salt
- Juice of 1 lemon
- 15-20 cashews
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For the tempering
- 6-8 tbsp oil
- 1/4 tsp cumin
- 2 dry chilies
- 1 1/2 tbsp garlic, chopped
- 1/3 cup onion, chopped
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For the curry
- 200 gms mushrooms, sliced
- 3/4 cup hot water
- 1/4 tsp turmeric
- Kasuri methi
- 1/4 tsp garam masala
Instructions
- In a mixer jar, add 1 1/4 cups mint leaves, 1 1/4 cups coriander leaves, 6-8 green chilies, 1/3 cup chilled curd, 1/2 tsp cumin, 1 inch ginger, 8-10 garlic pods, 1/4 tsp black salt, salt, the juice of 1 lemon and 15-20 cashews. Grind to a smooth paste.
- Heat 6-8 tbsp oil in a pan. Add 1/4 tsp cumin, 2 dry chilies and 1 1/2 tbsp chopped garlic. Fry well.
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Add 1/3 cup chopped onion and fry until golden. Add 200 gms sliced mushrooms and fry until all the water evaporates.
- Add the ground mint coriander paste and sauté well for 2-3 minutes. Add 3/4 cup hot water and 1/4 tsp turmeric. Mix well and cook until the oil floats on top.
- Sprinkle kasuri methi and 1/4 tsp garam masala. Sauté well. Your Hariyali Mushroom Masala is ready. Serve hot with chapathi, puri, dosa, jeera rice or white rice.
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