Mushroom Salna

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

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Mushroom Salna

  • Grind the ingredients (to grind), except dhania powder, with a small cup of water, into a thick paste. Keep it aside.
  • Heat oil in a heavy bottomed pan. Add bay leaves, cinnamon sticks and cloves. Stir them, until they turn brown.
  • Chop the onion finely and add the chopped onion pieces to the fried spices. Stir it continuously, until its turns translucent.
  • Cut the mushrooms and potatoes into small pieces.
  • Once the onions are translucent, add the ground paste, with dhania powder and stir them continuously, until the raw smell goes away.
  • Once the oil separates, add the mushroom pieces and green peas. Let them cook for a while.
  • Now add the potatoes pieces and add a cup of water (you can make the gravy thick or watery, according to your taste and your need). Add salt and let them cook, until the vegetables are cooked.
  • Put off the stove. Add chopped coriander and curry leaves.
  • Serve it hot, with chapattis, parottas or else with rice.
  • You can add a few cashew nuts, to give thickness to the gravy.
  • Any type of vegetables can be used to make this salna with the mushrooms.
  • Recipe courtesy: Priya Easy N Tasty Recipe