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Today, I am sharing one of my very popular recipe i.e Shahi Stuffed Mushroom Curry. I am sharing this recipe with detailed photo and video recipe. A Mughlai curry made with Mushroom stuffed with paneer, peas, corn and dry fruits. In a rich and tasty tomato based gravy, usually served with chapati or rice. It is a blend of various spices along with an amazing flavour of cashew nut. The luscious creamy gravy makes this recipe a must have at a dinner party.

However, I used yogurt in this gravy, the use of yogurt or curd elevates the taste of the gravy with the aroma of spices infused. In fect, Mughlai foods were made rich with the use of nuts, saffron & curd. Tomatoes were not used as they did not exist in India during the Mughals reign.

Using both yogurt & tomatoes makes the gravy little tangy which can be balanced with the addition of extra cream.

Tips:

Before wrapping up some tips, suggestions and variations for shahi mushroom ki sabji. Firstly, in this recipe, I have used tomatoes and onions to prepare the creamy sauce. some prefer to use just onions and skip tomatoes to get the white colour.

Secondly, you can also add cashews and almonds in terms of dry fruits. you can experiment and add more options like sunflower seeds and pistachios.

Furthermore, you can make the same gravy sauce and replace the mushroom with other ingredients like paneer and potatoes to make other variants.

Here, I am sharing the step by step recipe for Shahi Stuffed Mushroom Curry. You can use these mushrooms as a snack too. Just topped these mushroom with grated cheese and bake at 180ºc for 5 min. For detail recipe of curry you can watch video or click a link. where you will get detail recipe of shahi curry.

lastly, you will get to know more such recipes in my blog category Indian Curries here you will find recipes like

Shahi Stuffed Mushroom Curry

Recipe by MINAL SHARMACourse: MainCuisine: Indian, mughlaiDifficulty: Medium
Servings

4

servings
Prep time

35

minutes
Cooking time

40

minutes
Calories

300

kcal

Shahi Stuffed Mushroom Curry is a a very exotic, creamy and rich Curry. Which can be a best option for any party menu.

Ingredients

  • For stuff mushroom

  • 400 grams white button mushrooms or Cremini mushrooms

  • 1 medium onion or ⅓ cup chopped onion

  • 1 teaspoon finely chopped garlic

  • 1/2 teaspoon chopped ginger

  • 1 green chilli chopped

  • 1/2 to 1 tablespoon olive oil

  • 3/4 teaspoon red chilli powder

  • 1/4 tsp coriander powder

  • 1/4 tsp turmeric powder

  • 1/4 cup boiled peas

  • 1/4 cup boiled corn

  • 1/4 cup crushed paneer

  • 1/4 teaspoon Garam masala

  • salt as required

  • 2 tbsp chopped dry fruits

  • coriander leaves

  • For the shahi Gravy
  • 4 tablespoons Cooking oil

  • 1 cup Onion puree medium size

  • 3 Roma tomatoes pureed OR total 1 cup tomato puree

  • ½ tablespoon minced garlic

  • 2 teaspoons minced ginger

  • ¼ cup plus 1 tablespoon almond flour OR paste of 12 whole raw cashews.

  • ½ cup Milk

  • ½ cup Cream

  • 2 tablespoons Yogurt

  • ¼ cup Water OR more to adjust consistency

  • Fistful of chopped fresh coriander/ cilantro.

  • Spices used –

  • 1 Bay leaf

  • 3 Cloves

  • 3 Peppercorns

  • 1 generous pinch of Saffron

  • ¼ teaspoon Nutmeg

  • ½ teaspoon Cardamom powder OR 3 ground elaichi

  • 1.5 teaspoons Indian chili powder / cayenne

  • ¼ teaspoon Turmeric / haldi

  • 2 teaspoons Sugar or honey

  • 1 teaspoon Garam masala

  • 2 teaspoons Kasoori methi roasted crushed between your palms.

  • 2 teaspoons Rose water or Kewra water. See Notes.

  • Salt to taste.

Directions

  • preparing mushrooms
  • First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. Then just break stalk from each of the mushrooms.
  • Keep the stalks as well as the mushroom caps aside.
  • Chop off all the stalks finely.
  • Making mushroom stuffing
  • Heat 1/2 to 1 tablespoon olive oil in a pan. Add 1 teaspoon finely chopped garlic, ginger and green chilli.
  • Saute the garlic for some seconds on a low flame. No need to brown them.
  • Then add 1/3 cup chopped onions.
  • Begin to saute the onions on a low to medium flame, till they become light golden.
  • Now add the finely chopped mushroom stalks. Boiled peas and corn and saute for a minute. Add crushed paneer.
  • Mix very well and saute on a medium flame. The mushrooms would first release some moisture or water.
  • Saute till the mushroom mixture is dried and there is no water or moisture.
  • Then add all the dry masalas including salt. crush all the masala with the masher.
  • Mix very well and switch off the flame. Let the mushroom stuffing become warm or cool down. Taste and if required add more herbs, chilli or salt.
  • Making stuffed mushrooms
  • Now with a small spoon place the stuffing in each mushroom cap.
  • Add a tablespoon of oil in a pan. You can also use butter instead of olive oil. Place the stuffed mushroom caps on a pan.
  • You need to cook till the mushrooms shrink a bit in size and water starts releasing from them.
  • cover and cook for another 4-5 min. keep aside and place on gravy when you serve mushroom curry.
  • You can serve mushrooms as a snacks also. Allow to cool for a few minutes and then serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce. Do not serve after the mushrooms cool down as they become too soggy and soft. So they are best had when they are hot. You can garnish with some spring onion greens or chives or fresh herbs while serving.
  • For Shahi Curry
  • firstly, in a kadai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves.
  • now add 1 onion, 3 clove garlic and 1 inch ginger.
  • saute slightly until onion softens.
  • further, add 2 tomato and saute slightly.
  • also, add 1 cup water and 1 tsp salt. mix well.
  • cover and boil for 20 minutes or until it softens completely.
  • cool completely and transfer to a blender. blend to smooth paste without adding any water.
  • sieve the puree making sure the puree is smooth and silky. keep aside.
  • in a large kadai heat 1 tbsp butter and saute ½ tsp shahi jeera and 1 bay leaf.
  • keeping flame on low add ¼ tsp turmeric and 1 tsp chilli powder.
  • saute slightly until the spices turn aromatic.
  • add in the prepared tomato-onion puree and mix well.
  • further, add ¼ cup cream and mix until everything is well combined.
  • add in 15 cubes paneer, few threads saffron and mix well.
  • cover and simmer for 5 minutes or until flavours are absorbed well.
  • now add ½ tsp kasuri methi and ¼ tsp garam masala. mix well.
  • finally, enjoy shahi stuffed mushroom with roti or garlic naan.

Recipe Video

Step by step recipe

  • To prepare mushrooms
  • First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. Then just break stalk from each of the mushrooms.mushroom
  • Making mushroom stuffing
  • Heat 1/2 to 1 tablespoon olive oil in a pan. Add 1 teaspoon finely chopped garlic, ginger and green chilli.Saute the garlic for some seconds on a low flame. No need to brown them.garlic
  • Then add 1/3 cup chopped onions.onion
  • Begin to saute the onions on a low to medium flame, till they become light golden.
    Now add the finely chopped mushroom stalks. Boiled peas and corn and saute for a minute.peas
  • Add crushed paneer.
    Mix very well and saute on a medium flame. The mushrooms would first release some moisture or water. Add chopped dry fruits.
  • Saute till the mushroom mixture is dried and there is no water or moisture.
    Then add all the dry masalas including salt. crush all the masala with the masher.
    Mix very well and switch off the flame. Let the mushroom stuffing become warm or cool down. Taste and if required add more herbs, chilli or salt.mash
  • Making stuffed mushrooms
  • Now with a small spoon place the stuffing in each mushroom cap.
    Add a tablespoon of oil in a pan. You can also use butter instead of olive oil. Place the stuffed mushroom caps on a pan.
  • You need to cook till the mushrooms shrink a bit in size and water starts releasing from them. cover and cook for another 4-5 min. keep aside and place on gravy when you serve mushroom curry.stuffed mushroom curry

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