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Hara Bhara Khumb

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, D, E
MineralsCopper, Natrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the mushrooms

  2. 2 1/2 cups mushrooms (khumb) , cut into halves

  3. 2 tsp lemon juice

  4. 1/2 tsp butter

  5. 2 tsp salt

  6. For the spinach paste

  7. 4 cups chopped spinach (palak)

  8. To be ground into a tomato paste

  9. 4 big tomatoes

  10. 25 mm. (1") piece of ginger (adrak)

  11. 2 green chillies

  12. 3 to 4 garlic (lehsun) cloves

  13. For the tempering

  14. 1/2 tsp chilli powder

  15. 1 tsp ghee

  16. Other ingredients

  17. 1 1/2 cups roughly chopped onions

  18. 1/2 tsp garam masala

  19. 1 big cardamom (badi elaichi) , crushed

  20. 1 cardamom (elaichi) , crushed

  21. 2 tsp oil

  22. salt to taste

Instructions Jump to Ingredients ↑

  1. Boil 3 cups of water and add lemon juice and salt. Remove from the flame and soak the mushrooms in it for 5 to 6 minutes. Drain and discard the water.

  2. Heat butter in a non-stick pan and sauté the cooked mushrooms in it for a while. Keep aside.

  3. Mix all the ingredients for the spinach paste with 1 cup of water and bring to a boil.

  4. Cool and grind to a fine paste. Keep aside.

  5. Blend the onions to a smooth paste.

  6. Heat the oil in a non-stick pan, add the onion paste and fry it till light brown in colour.

  7. Add the prepared tomato paste and cook till oil separates.

  8. Add big cardamom, cardamom, garam masala and salt and fry for a while.

  9. Add the spinach paste to it and cook it for another 2 to 3 minutes.

  10. Add the mushrooms and mix well. Remove it in a serving dish and keep aside.

  11. Heat ghee in a non-stick pan, remove from the flame and add red chilli powder to it.

  12. Pour the tempering immediately on the vegetable and serve hot.

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