Dum pukht methi mushrooms

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 750g - fresh mushrooms
  • 1 cup - yoghurt
  • 1/4 cup - oil
  • Salt to taste
  • 3 cloves
  • 1-inch piece cinnamon
  • A pinch of powdered mace (jaiphal)
  • 1 bay leaf
  • 1 cup - chopped onions
  • 2 tbsp - chopped ginger
  • 1 tbsp - chopped garlic
  • 5-6 green chillies, chopped
  • 1/2 tsp - red chilli powder, 1/2 tsp - coriander powder
  • 1/2 cup - chopped tomatoes
  • 1 heaped tbsp - kasuri methi
  • 3 tbsp - chopped coriander

How to Make Dum pukht methi mushrooms

  • Trim, wash, blanch, and slice the mushrooms.
  • Beat the yoghurt until smooth.
  • Combine the beaten yoghurt, salt, and sliced mushrooms in a large bowl. Set aside for 30 minutes.
  • Heat oil in a heavy bottomed pan.
  • Add the cinnamon, cloves, green and black coriander, bay leaves, and mace. Saute for 2 to 3 minutes.
  • Add onions and fry until golden brown.
  • Add ginger, garlic, and green chillies. Saute for 2 minutes.
  • Add 5 to 6 tablespoons of water, coriander powder, and red chilli powder. Stir-cook for half a minute.
  • Add tomatoes, and fry until the oil leaves the masala and floats on top.
  • Add the marinated mushrooms along with the marinade and ¼ cup water.
  • Bring to a boil, and cook covered on low heat until the mushrooms are cooked and the oil leaves the masala once again. Adjust the salt.
  • Sprinkle kasuri methi and coriander over the mushrooms.
  • Cover and seal the dish with dough and put on dum in a preheated oven for 15 minutes.
  • Serve immediately with rotis, parathas, or naan.