Shahi Kumbh | Mushroom Masala | Shahi Mushroom Masala

Kumbh, most commonly known as Mushroom are quite popular specially amongst vegetarians. Mushrooms are a very versatile as it adapts to any dish you add it too and so one can create amazing fusion cuisine and recipes. It is used in almost all kinds of dishes and cuisines right from pizza’s, pastas from the Italian family to soups and starters in Chinese cuisine to gravies and biryanis in the Indian Cuisine.

Shahi Kumbh is a wonderful and comforting dish where the gravy is prepared in aromatic spices and seasonings. The richness of the gravy blends well with the mushrooms. It goes well and can be served with hot chapatis or naan preferably butter naan.

Ingredients:

  • 1 packet mushrooms (10 – 12 pieces cut into 4 halves) 
  • 1 finely chopped onion
  • 1 tsp ginger garlic paste 
  • 1/2 tsp  haldi / turmeric
  • 1 tbsp red chilli powder 
  • 1 cup onion & tomato paste
  • 1 tbsp whisked curd/yogurt
  • 1 tbsp cream
  • 1/2 cup cashew paste
  • 1 tbsp kasoori methi
  • 2 – 3 tbsp Ghee
  • 1 tsp Oil
  • Salt per taste
  • Coriander to garnish 

Spices to roast:

  • 1 tsp jeera
  • 2 tbsp dhaniya /coriander seeds
  • 1 tej patta / bay leaf
  • 1 inch cinnamon 
  • 2 – 3 green cardamom
  • 4 – 5 black pepper corns 
  • 3 – 4 whole dry red chillies
  • 3 – 4 Garlic Cloves

If you do not have all above spices to roast, simply add chicken masala or any other garam masala

Method:

  • In a Pan, dry roast all above ingredients under spices to roast till it gets aromatic.
  • Remove in a jar and allow it to cool and grind all these spices to powder. 
  • In a pan, take oil and add mushrooms and stir fry for a minute or so and remove in a bowl. 
  • Now, in the same pan add ghee and fry the onions till golden brown.
  • Add ginger garlic paste, haldi, red chilli powder, powered spices and mix well. 
  • Add onion and tomato paste, salt and mix well. Cook till oil separates.
  • Add little water such that it does not remain too dry. Cook this mixture for 5 – 7 minutes till ghee separates from the masala. 
  • Now add the mushrooms and mix well. 
  • Add whisked yogurt stirring continuously to avoid lumps.
  • Add cashew paste and mix well.
  • Cook till the masala coats mushrooms well. Add little water if required to adjust consistency.
  • Add cream and cook for another two minutes.
  • Your delicious Shahi Kumbh is ready. Garnish and serve hot with chapatis or butter naan.

Please note: You can alter spices and salt per your taste. I personally like my dishes more spicy so I alter accordingly. If you do not have cream,  you can add 1/2 cup milk at the end and give it a boil.

Shahi Kumbh
Shahi Kumbh

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