Name: Khumb Hara Dhania
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 30 g/3 Tbs Ginger; 25 g/4 tsp Garlic paste; 25 g/4 tsp Ginger paste; A pinch Mace; 150 g/⅔ cup Boiled Onion paste*; 60 g/1 cup Coriander; 50 g/3 Tbs Cashewnut paste; Salt; 350 g/1½ cups Yoghurt; 3 g/½ tsp Coriander powder; 5 g/1 tsp Red Chilli powder; 4 Green Chillies; Whole Garam Masala; 150 g/¾ cup Ghee; 5 Green Cardamom; 1 Black Cardamom; 1 stick Cinnamon (1-inch); 5 Cloves; 1 Bay Leaf

Preparation info

Serves:
4

Difficulty
Medium
Ready in
50 min

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A rich vegetarian curry which highlights the importance of fresh coriander in Indian cooking. In a significant departure, use is made of boiled onion paste, which helps improve the texture and taste of the gravy in many a delicacy.

Ingredients

600 g/1⅓ lb Mushroom (fresh)
150 g/¾ cup Ghee<

Asia
India
Main course
Vegetarian
Gluten-free

Method

Preparation

THE MUSHROOM: Trim, wash, blanch and drain.

THE VEGETABLES: Scrape, wash and chop two-thirds of the ginger, cut the rest into juliennes. Remove stems, wash, slit, deseed and chop green chillies. Clean, wash and chop coriander.

THE YOGHURT: Whisk in a bowl.