Mushroom Salna

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - button mushrooms
  • 1/4 cup - green peas
  • 2 - potatoes, medium size
  • 1 - onion
  • 2 - bay leaves
  • 2 - cloves
  • 2 - cinnamon sticks
  • 3 tsp - oil
  • Salt - as per taste
  • 2 tsp - coriander leaves
  • 3 - curry leaves
  • To grind:
  • 1 tsp - ginger, chopped
  • 1 tsp - garlic, chopped
  • 1/4 tsp - poppy seeds
  • 1/4 tsp - cumin seeds
  • 1/4 tsp - pepper corns
  • 1/2 tsp - fennel seeds
  • 2 - green chillies
  • 1 tsp - dhania powder
  • 1/4 cup - grated coconut
  • 1 - tomato

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

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