A rich and creamy dhaba-style mushroom recipe made with a smoky curd-based masala and cooked in desi ghee for bold restaurant-style flavours. This quick one-pan recipe pairs perfectly with flaky Malabar paratha for a comforting meal.
Prep Time
20 min
SERVES
2–3 people
Cuisine
North Indian / Dhaba Style
Ingredients
300 g mushrooms
For Marination:
• 250 g curd (dahi)
• 2 fried onions
• Salt to taste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
For Cooking:
• 1–2 tbsp desi ghee
• Whole spices of choice (bay leaf, cumin, cloves, black pepper, cardamom, etc.)
For Serving:
• Malabar paratha
Method
In a bowl, add curd, fried onions, salt, chilli powder, garam masala, coriander powder, and cumin powder. Mix well.
Add mushrooms to the marinade and let them rest for 5 minutes.
Heat desi ghee in a kadai and add whole spices. Sauté until aromatic.
Add the marinated mushrooms and mix well.
Cover and cook on medium flame for 15 minutes until the mushrooms are soft and coated in a rich masala.
