Khumb Hara Dhania Recipe

Name: Khumb Hara Dhania
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mushrooms, cut into quarters and blanched; 1/2 cup chopped coriander leaves; 1/2 teaspoon cumin seed; 1/4 teaspoon dried fenugreek leaves (kasoori methi); 1/4 cup low-fat milk; 1/4 cup low-fat yogurt; 1/2 teaspoon gram flour; 1/4 teaspoon garam masala powder; 1 teaspoon olive oil; salt; For the paste; 1 1/4 cups sliced onions; 1/4 cup cauliflower, finely chopped; 1 -2 green chili; 1/2 inch piece gingerroot, sliced; 1/4 inch cinnamon stick; 1 clove; 1 cup low-fat milk

Servings: persons

2 cups mushrooms, cut into quarters and blanched
1/2 cup chopped coriander leaves
1/2 teaspoon cumin seed
1/4 teaspoon dried fenugreek leaves (kasoori methi)
1/4 cup low-fat milk
1/4 cup low-fat yogurt
1/2 teaspoon gram flour
1/4 teaspoon garam masala powder
1 teaspoon olive oil
salt
For the paste
1 1/4 cups sliced onions
1/4 cup cauliflower, finely chopped
1 -2 green chili
1/2 inch piece gingerroot, sliced
1/4 inch cinnamon stick
1 clove
1 cup low-fat milk

1
To prepare the paste, combine all the ingredients listed under 'paste' in a pan.
2
Allow to simmer for 10 minutes till the onions are soft and almost all the liquid has evaporated.
3
Allow to cool.
4
Once cool, puree the mixture in a blender till you have a smooth paste. Keep this aside.
5
Now in a mixing bowl combine the low fat milk, low fat yoghurt and gramflour.
6
Mix well and keep aside.
7
Heat oil in a non-stick pan.
8
Add cumin seeds and allow to crackle.
9
Once they stop crackling, add kasoori methi and the prepared paste.
10
Saute for 3 minutes.
11
Stir in the yoghurt, milk and flour mixture.
12
Add salt to taste and garam masala powder.
13
Mix well and bring to a boil.
14
Fold in the mushrooms and corriander leaves.
15
Serve hot with naan or roti.
16
Enjoy!

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups mushrooms, cut into quarters and blanched, 1/2 cup chopped coriander leaves, 1/2 teaspoon cumin seed, 1/4 teaspoon dried fenugreek leaves (kasoori methi), and more.

Yes, Khumb Hara Dhania falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Khumb Hara Dhania

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions