Mushroom in rose gravy

A mushroom dish with a flowery twist. This dish is not a low fat dish.



Button Mushroom -250 gms

Onions – 2 medium size

Milk – 2 cups

Malai or Fresh Cream – 1 cup

Garlic – 5-6 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Clove (Laung) – 4-5

Dal Chini (Cinnamon) – ½ inch stick

Cardamom (Eliachi) – 2

Kasuri Methi (dry) – 2 tsp

Jaggery – 1 lemon size ball

Rose Petals (desi gulab) – 1 cup

Rose water – 2 tsp

Rose essence – 2-3 drops (if the rose essence is synthetic one, use as per the strength, natural rose essence is strong and just 2-3 drops are enough)

Kalonji (Nigella seeds) – ½ tsp

Salt – as per taste

Coriander – for garnishing

Butter – for frying mushrooms

Garam Masala – 1 tsp

Oil -1 tsp (can be avoided)

Water – ¼ cup



Make a paste of onion, garlic and green chillies. Keep aside. Make a paste of rose petals with a little milk and keep aside.

Dry roast clove and cinnamon. Grind them in a coarse powder with cardamom.

Dice the mushrooms and fry them in butter in a non stick pan. Keep fried mushrooms aside. Heat the same pan (if there is butter left in it, please don’t add any oil, else add oil). Now add kalonji, when it starts to crackle add the onion paste. Keep stirring the onion paste, when it starts changing colour (it would become a light shade of pinkish brown) add water, simmer the heat to the lowest. Now add milk, keep on stirring the mix else the milk would start curdling. Add the dry roasted spice mix. When the mix starts boiling (bubbling) add rose petal paste, fried mushrooms salt and jaggery. Keep stirring, cook for 7-8 minutes. Now add rose water, rose essence and malai or fresh cream. Cook for 3-4 minutes. Remove from heat.

Dry roast Kasuri Methi. Make a powder (roasted kasuri methi is easily crushed). Add to the dish. Sprinkle garam masala and garnish with chopped coriander.

One can replace mushrooms with Chicken or Paneer (cottage cheese) in this dish. If adding chicken, please remember the cooking time would have to be adjusted.

Serve it with Laccha paranthas, tawa chapati or even plain naan.


Gobhi (Cauliflower) Matar (Pea) in Hara Masala


A simple twist to the regular Gobhi Matar – a winter favourite of many


Phool Gobhi (Cauliflower) – One flower (medium size)

Matar (Peas) – 150 gms

Fresh Coriander (Hara Dhania) – One cup for Masala and for garnishing

Onion- 3 medium size

Tomato – 1 medium size

Garlic – 5-6 cloves

Ginger – ½ inch piece

Green Chillies – 1-2 (can be increased or reduced depending on your requirement of spiciness)

Kalonji   –   1 tsp

Methi daana   – 1 tsp

Turmeric (Haldi Powder) – 1 tsp

Salt  –   To taste

Oil   – 1 table spoon

Heeng (Asafoetida)  –  A pinch

Garam Masala    – 1 tsp.


In a grinder make a paste of 2 onions and tomato. Keep aside

Now make a paste of garlic, ginger and green chillies. Keep aside

Make a paste of coriander leaves with a little water. Keep aside

Finely chop 1 onion. Keep aside

Cut the cauliflower (phool gobhi) in small florets.

In a pan heat oil. Add kalonji and methi daana. When they start to crackle, add ginger garlic paste and keep stirring to avoid it sticking to the pan and burning. When the colour turns light brown, add chopped onion. Fry onion till colour turns to light brown. Now add the onion tomato paste. Add turmeric and fry till it starts leaving oil. Add the coriander paste. Fry it for around 5 minutes. Please remember if you over fry the mix now the flavour would change. Add the cauliflower and peas. This dish has to be in latpat form (i.e. the masala should stick to the vegetables and should not be in thin watery form). Add salt, heeng and a little water. Cover the pan and cook on low heat till done (it would take around 10 minutes).

Add garam masala and garnish with chopped coriander.

Serve with hot tawa bathua roti or normal paranthas.


Mushroom Muttar (Mushroom & Peas) in cashew and sesame seed gravy

Mushroom Muttar (Mushroom & Peas) in cashew and sesame seed gravy

What to do? What to do when one has a whole lot of fresh mushrooms? And not to forget fresh winter peas? My son and husband are fond of mushrooms. So while shopping for vegetables last evening, they happily picked up a whole lot of fresh mushrooms. I wanted to try a combination of mushroom and peas and the result was this. The dish is similar in taste to Malai Kofta, Shahi Paneer or Khoya Paneer. Again a no tomato dish.


Mushrooms                               –           200 gms

Peas                                         –           200 gms

Onions                                      –           2 large size

Cream                                      –           ¼ cup

Milk                                          –           1 cup

Garlic                                        –           15-20 pods

Ginger                                       –           ½ inch piece

Green Chillies                            –           2-3 (depending on your requirement of spiciness)

Dal Chini (Cinnamon)                 –           ½ inch stick

Kali Mirch (Black pepper)            –           10-15 pieces

Clove                                        –           5-6 pieces

Cardamom (Eliachi)                   –           2

Sesame Seed (Safed Til)            –           3 tbsp

Cashew Nuts                            –           10-15 (nuts)

Jeera (Cumin)                            –           1 tsp

Kasuri methi (dry)                      –           2 tsp

Sugar                                        –           1 tbsp

Salt                                          –           as per taste

Coriander (Dhania)                     –           for garnishing

Butter                                       –           for frying mushrooms

Oil                                            –           for cooking



Coarsely grind ginger, garlic and chillies. Keep aside. Dry grind (coarsely) dal chini, kali mirch, cardamom and clove (laung). Keep aside. Grind onions, sesame seeds and cashew nuts into a smooth paste. Shallow fry the mushrooms in butter (till they change their colour to light brown, there would be no water left in mushrooms now). In a pan heat oil, Add jeera. When the jeera starts to crackle add all the dry grinded masalas. After 2-3 minutes add ginger garlic and chillies paste. When the masala starts turning brown, add the onion, cashew nut and sesame seed paste. At this stage add a little water as this paste is slightly dry in nature. Keep on stirring, when the mixture starts leaving the sides of the pan (oil would come on the top), add peas. Add milk, simmer the flame and let it cook for 3-4 minutes. Now add fried mushrooms. Add salt and sugar. If the gravy is very thick, add a little water. Cover the pan and let it cook till the peas become soft and cooked (7-8 minutes if the peas are the soft fresh ones). Add cream and let it cook uncovered for 3-4 minutes on very low flame. Remove the pan from heat now. Dry roast the kasuri methi on an iron girdle, crush it and add it to the dish. Keep it covered for 5 minutes. Add chopped coriander and serve.

Kacche Kele ke Shahi Kofte (Raw Banana Koftas)

Kacche Kele ke Shahi Kofte (Raw Banana Koftas)

Kacche Kele ke Shahi Kofte (Raw Banana Koftas)

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Raw Bananas –  3 medium size (or 2 large ones)

Onions – 6 large size

Boiled Potato – 1 medium size

Makke ka Aata – 4 table spoons

Green chillies – 2-3 medium size

Garlic – 12-15 cloves

Kishmish (Raisins) – 150 gms

Sugar – 3 tsp

Salt – as per taste

Kali Mirch (Black Pepper) – 10-12 seeds

Turmeric – a pinch

Sookhi Dhania Sabut (dry coriander seeds) – 1 tsp

Coriander – for garnishing

Jeera (cumin seeds)- 1 tsp

Milk – 1 and ½ cup

Cream – ½ cup

Oil – for frying



For Koftas:

Boil the raw bananas with peel. Finely chop 1 onion, 1 green chilly and 5-6 cloves of garlic. Remove the peels of banana, mash bananas and boiled potato together. In this mash add chopped onion, chopped garlic and green chilly. Finely chop one third raisins and add to mash. Dry roast sookhi dhania sabut (dry coriander seeds) and dry grind them using small mortar and pestle. (I use mortar pestle, you can use any grinder). Add salt to taste. Mix Makke ka Aata (flour) in the mash. Mix properly and knead the mixture like a dough. In a karahi (or wok) heat oil. Make small balls of the mixture and fry them in the oil till they become golden brown.

Remove them and keep aside.

For the Curry:


Soak the remaining raisins (kishmish) in water for 10 minutes. Finely chop 2 onions in slices. Boil remaining onions (you can boil the bananas and onion together) and grind it to a paste with green chillies. Make a paste of the soaked kishmish (raisins). Make paste of remaining garlic. Slightly crush the Black Pepper (Kali Mirch), remember don’t make it into a powder. In a deep bottom pan add oil and let it get hot. Add jeera (cumin) and let it crackle. Now add crushed black pepper and garlic paste. When the garlic paste starts turning light brown add sliced onions. Let the onions turn light brown (they would look transparent and light brown in this stage), add the onion paste. Cook for 5 minutes on high heat. Now add turmeric and raisin (kishmish) paste. Cook for 7-8 minutes, constantly turning the whole mixture to avoid it burning. Now add salt and sugar and very little water (just enough to moisten the mixture). Cook it for few minutes more, till the mixture starts leaving oil. Now simmer the flame (on low heat) slowly add milk. Please remember when you are adding milk, please keep on turning the mixture regularly else lumps will be formed. Let it cook for 5 minutes. Increase the heat (on high heat). Now add ¼ cup of water and cook till the mixture comes to a boil. Cover the dish and let it cook for 8-9 minutes on very low heat. Mix cream and cook for another 5 minutes (covered). Shut down the heat.

Add koftas in the mixture, cover the dish and leave it for 2-3 minutes. Now add chopped coriander and serve.

These koftas taste best with Khameeri roti and Laccha Paranthas.