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Hariyali Mushroom Masala Recipe | Restaurant Style Mushroom Masala | Spicy North Indian Mushroom Curry Recipe

Curries | vegetarian

Ingredients

  • 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
  • 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
  • For the curry
  • 200 gms mushrooms, sliced
  • 3/4 cup hot water
  • 1/4 tsp turmeric
  • Kasuri methi
  • 1/4 tsp garam masala

Instructions

  1. 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.
  2. 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.
  3. Add 1/3 cup chopped onion and fry until golden. Add 200 gms sliced mushrooms and fry until all the water evaporates.
  4. 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.
  5. 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.