Dahi mushroom aka dahi wale mushroom is a scrumptious and comforting recipe for mushroom gravy Indian. It is a spicy, smooth, thick, flavoured, healthy mushroom curry. In this preparation, mushroom is cooked in onion-cahew-yogurt-based gravy using minimal spices. It is mostly relished with flatbread like roti, paratha, etc., or rice recipes like steamed rice, pulao, jeera rice, etc.
Table of Contents
About the recipe
Health Benefits of Mushroom
Tips and Suggestions
How to make Dahi Mushroom (step wise photos)
Recipe Card
Mushroom Recipe
A mushroom recipe plays a vital role in vegan and vegetarian food. Mushroom is considered as one of the most popular vegetables in vegan and vegetarian dishes. In India, there are different ranges of mushroom recipes Indian that are frequently prepared in almost every Indian restaurant and house which makes mushrooms an inimitable part of Indian cuisine.
Mushroom is a very versatile vegetable. It is tender in texture with a mild earthy flavour. It gets cooked very quickly. So, it is considered a perfect vegetable for busy working days. It is used in myriad recipes in different forms of cooking like baked, roasted, boiled, stir-fried, etc.
I am a die heart fan of mushrooms and can have them in any form. Whenever I go to any restaurant, I always make sure to order a mushroom recipe. For most of the vegetarians in India, other than Indian cottage cheese (paneer) and baby corn, mushrooms are widely popular in main courses as well as starters.
Dahi mushroom is a very simple and easy recipe. It is prepared with very basic and regularly used ingredients in Indian cuisine. This healthy delight gets prepared very quickly without investing much time and effort. This curry is rich in texture and is overloaded with flavours which make it one of the perfect mushroom gravy for chapathi.
Ingredients for dahi mushroom
Mushroom: The primary ingredient of the recipe which provides a base for it. I have used thinly sliced mushrooms for the recipe.
Onion & Ginger-Garlic: These are the most common ingredients used to give texture and flavour to the curry.
Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.
Yogurt: Another prime ingredient of the recipe that adds a mild tangy taste, and creamy texture to the gravy and enhances the flavour of the dish.
Cashew: I have used some cashew paste. It enhances the taste of the dish and gives a creamy texture.
Whole spices: I have used cinnamon sticks, cardamom, and cloves for tempering. All the spices induce a nice flavour to the dish.
Kasuri methi aka dry fenugreek leaves: The addition of Kasuri methi adds a nice earthy flavor to the dish.
Ground spices: For the ground spices, I have used red chilli powder, black pepper powder and garam masala powder. Each spice is equally important for the perfect flavour and taste of the mushroom recipe.
Salt & sugar: The basic ingredient of any savory recipe which adds a salty taste to the dish. The addition of sugar balances the taste of the gravy.
Water: It is used to adjust the consistency of the gravy.
Oil: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use flavorless oil like vegetable oil, sunflower oil, rapeseed oil, etc.
Dahi mushroom with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. Before directly jumping into the recipe, let me share a few interesting facts about mushrooms and the recipe.
Health benefits of Mushroom
- Mushrooms are rich in antioxidants.
- It is good for the heart and helps in maintaining a healthy blood pressure level.
- It contains a good amount of vitamin B and vitamin D.
How to resist yogurt from curdling
To stop yogurt from curdling, a few more things need to be taken care of when preparing any yogurt-based grav
- It is very important to whip the yogurt very properly.
- Always make sure that the yogurt is at room temperature while cooking and not chilled.
- Always cook the Yogurt at the lowest flame and don’t overcook it.
Tips to prepare perfect Dahi Mushroom
- Try to use onion paste for the recipe for the smooth gravy.
- The addition of cashew paste uplifts the taste of the dish. But if you are health conscious then can skip it.
- If you want to prepare the dish for kids then adjust the amount of chilli accordingly.
- The addition of sugar balances the taste of the dish. Try not to skip it.
- Don’t skip the whole spices and kasuri methi from the recipe. It gives a nice flavour to the dish.
How to make Dahi Mushroom?
To prepare the dahi mushroom, first, wash and cut the mushrooms and keep them ready to use.
On the other hand, add onion chunks, ginger, garlic and green chillies into the jar of a grinder and make a smooth paste of it. Keep it aside.
Then take room temperature yogurt into a bowl and add 1 teaspoon of all-purpose flour into it. Whisk the yogurt thoroughly with a fork and keep it aside.
Soak 10-12 cashew nuts, 1 teaspoon charmagaz in warm water for 10 minutes then transfer them into the jar of a grinder and make a smooth paste of it. Keep it aside.
Put a pan on flame and allow it to become completely dry. Then add oil into the pan and wait until it is hot. Once the oil is hot, add the whole spices cinnamon stick, cardamom, cloves and allow them to crackle.
Then add the onion-ginger-garlic paste into the pan and give a nice stir. Put the flame in low initially because the paste may splatter. Then put the flame on medium high and cook it for 8-10 minutes until the masala releases oil. Stir it frequently in between or else it may get stuck to the bottom of the pan.
Now, add the cashew paste and cook it on low flame for another 2-3 minutes.
Add salt, black pepper powder, red chilli powder and mix it well. Cook it over low flame for a couple of minutes.
Next, add the yogurt mixture to the pan and mix it well. Cook it over low flame for 2-3 minutes.
After this, add the sliced mushroom, green chillies into the pan and give a nice mix. Cover the pan and cook it on low flame for another 7-8 minutes until the mushrooms shrink and release moisture. Stir in between.
Then add water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling. Then turn the flame low and add sugar, kasuri methi, garam masala powder into the pan and give a nice mix. Cook it for another 5 minutes until the mushrooms get cooked completely.
Then add chopped coriander leaves and mix them well. Switch off the flame and put the pan down.
Many Indian mushroom curry have already been shared in my previous posts. You can check a few of them like
Mushroom masala
Achari mushroom
Palak mushroom curry
Mushroom do pyaza
Mushroom sukka
..And Many more…
Ingredients:
1 cup = 250 ml
For yogurt mixture
- ½ cup Yogurt, at room temperature
- 1 teaspoon all purpose flour aka maida
For the paste
- 1 large Onion, paste
- 4 large cloves of Garlic, for paste
- 1 inch Ginger, for paste
- 1-2 green Chillies
- 2 tablespoons Water
Other ingredients for dahi mushroom
- 400 grams Mushroom, sliced
- 3 tablespoons Coriander leaves, finely chopped
- 10-12 Cashew nuts
- 1 teaspoon Charmagaz aka Melon seeds (optional)
- 2 inches Cinnamon stick (Dalchini)
- 3 Cardamoms (Elaichi)
- 3-4 Cloves (Laung)
- ½ teaspoon black Pepper powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Garam masala powder
- ½ tablespoon Kasuri methi (dried Fenugreek leaves)
- 1 teaspoon Sugar
- Salt to taste
- 1 cup Water for gravy
- 3 tablespoons Oil for cooking
Instructions:
- First, wash and cut the mushrooms and keep them ready to use.
- On the other hand, add 1 large onion chunk, 1-inch ginger cut into cubes, 4 garlic cloves, 1-2 green chillies, 2 tablespoons of water into the jar of a grinder and close the lid. Pulse it to a smooth paste and keep it aside.
- Take ½ cup yogurt (room temperature) into a bowl and add 1 teaspoon of all-purpose flour into it. Whisk the yogurt thoroughly with a fork and keep it aside.
- Soak 10-12 cashew nuts, and 1 teaspoon of charmagaz in warm water for 10 minutes.
- Transfer them into the jar of a grinder and make a smooth paste of it. Keep it aside.
- Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons oil to the pan and wait until it is hot.
- Once the oil is hot, add the whole spices 2 inch cinnamon stick, 3 cardamom, 4 cloves and allow them to crackle.
- Add onion-ginger-garlic paste into the pan and give a nice stir. Put the flame in low initially because the paste may splatter. Then put the flame on medium high and cook it for 8-10 minutes until the masala releases oil. Stir it frequently in between or else it may get stuck to the bottom of the pan.
- Add the cashew paste and cook it on low flame for another 2-3 minutes.
- Add salt, ½ teaspoon black pepper powder, 1 teaspoon red chilli powder, and mix it well. Cook it over low flame for a couple of minutes.
- Next, add the yogurt mixture to the pan and mix it well. Cook it over low flame for 2-3 minutes.
- Now, add the sliced mushroom to the pan and give a nice mix. Cover the pan and cook it on low flame for another 7-8 minutes until the mushrooms shrink and release moisture. Stir in between.
- Add 1 cup water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling.
- Turn the flame low and add 1 teaspoon sugar, 1 teaspoon garam masala powder, and ½ tablespoon kasuri methi into the pan and give a nice mix. Cook it for another 5 minutes until the mushrooms get cooked completely.
- Add 4 tablespoons chopped coriander leaves and mix them well.
- Switch off the flame and put the pan down.
Serving Instruction
Transfer the dahi mushroom into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.
Ingredients
1 cup = 250 ml
For yogurt mixture
- ½ cup Yogurt, at room temperature
- 1 teaspoon all purpose flour aka maida
For the paste
- 1 large Onion, paste
- 4 large cloves of Garlic, for paste
- 1 inch Ginger, for paste
- 1-2 green Chillies
- 2 tablespoons Water
Other ingredients for dahi mushroom
- 400 grams Mushroom, sliced
- 3 tablespoons Coriander leaves, finely chopped
- 10-12 Cashew nuts
- 1 teaspoon Charmagaz aka Melon seeds (optional)
- 2 inches Cinnamon stick (Dalchini)
- 3 Cardamoms (Elaichi)
- 3-4 Cloves (Laung)
- ½ teaspoon black Pepper powder
- 1 teaspoon red Chilli powder
- 1 teaspoon Garam masala powder
- ½ tablespoon Kasuri methi (dried Fenugreek leaves)
- 1 teaspoon Sugar
- Salt to taste
- 1 cup Water for gravy
- 3 tablespoons Oil for cooking
Instructions
- First, wash and cut the mushrooms and keep them ready to use.
- On the other hand, add 1 large onion chunk, 1-inch ginger cut into cubes, 4 garlic cloves, 1-2 green chillies, 2 tablespoons of water into the jar of a grinder and close the lid. Pulse it to a smooth paste and keep it aside.
- Take ½ cup yogurt (room temperature) into a bowl and add 1 teaspoon of all-purpose flour into it. Whisk the yogurt thoroughly with a fork and keep it aside.
- Soak 10-12 cashew nuts, and 1 teaspoon of charmagaz in warm water for 10 minutes.
- Transfer them into the jar of a grinder and make a smooth paste of it. Keep it aside.
- Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons oil to the pan and wait until it is hot.
- Once the oil is hot, add the whole spices 2 inch cinnamon stick, 3 cardamom, 4 cloves and allow them to crackle.
- Add onion-ginger-garlic paste into the pan and give a nice stir. Put the flame in low initially because the paste may splatter. Then put the flame on medium high and cook it for 8-10 minutes until the masala releases oil. Stir it frequently in between or else it may get stuck to the bottom of the pan.
- Add the cashew paste and cook it on low flame for another 2-3 minutes.
- Add salt, ½ teaspoon black pepper powder, 1 teaspoon red chilli powder, and mix it well. Cook it over low flame for a couple of minutes.
- Next, add the yogurt mixture to the pan and mix it well. Cook it over low flame for 2-3 minutes.
- Now, add the sliced mushroom to the pan and give a nice mix. Cover the pan and cook it on low flame for another 7-8 minutes until the mushrooms shrink and release moisture. Stir in between.
- Add 1 cup water into the pan for gravy and give a nice stir. Cook it on high flame until the gravy starts boiling.
- Turn the flame low and add 1 teaspoon sugar, 1 teaspoon garam masala powder, and ½ tablespoon kasuri methi into the pan and give a nice mix. Cook it for another 5 minutes until the mushrooms get cooked completely.
- Add 4 tablespoons chopped coriander leaves and mix them well.
- Switch off the flame and put the pan down.
