Monday, August 18, 2014



As you know, achari is a very popular masala in Punjab and kumbh is the name for mushrooms. This dry masala dish, which is button mushrooms cooked in achari masala takes less than 15 minutes to cook and is delicious. Mushrooms are protein-rich, strong in antioxidants and low in calories. I loved the flavour of the achari masala, and the taste of vinegar in this dish.

This recipe is adapted from Master Chef Sanjeev Kapoor's Achari Kumbh in the Food Food Channel.

Though the original recipe calls for the use of mustard oil, since I prefer the taste of regular cooking oil, I have substituted mustard oil in this recipe. I also prefer to use as less oil as possible in all my cooking, so I have stayed with 1 and 1/2 tbsp of oil as against the prescribed 3 tbsp.
I have chosen to present the dish without the garnish with cucumber slices.


  • Button Mushrooms, 25-30
  • Mustard Oil, 3 tbsp
  • Asafoetida, ( Hing), 1/4 tsp
  • Cumin Seeds, (Jeera), 1 tsp
  • Onion Seeds, (Kalonji) , 1/2 tsp
  • Fennel Seeds, (Saunf) , 1/2 tsp
  • Mustard Seeds, 1 tsp
  • Fenugreek Seeds, (Methi) 1/4 tsp
  • Ginger Garlic Paste, 2 tbsp
  • Red Chilli Powder, 1 and 1/2 tsp
  • Turmeric Powder, (Haldi) , 1/2 tsp
  • Black Salt, ( Kala Namak), 1/2 tsp
  • Salt, to taste
  • Vinegar, 3 tbsp

Wash the button mushrooms in several changes of water.
Remove the caps from the stems of the mushrooms
In a non-stick kadhai, heat oil and when it is hot add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, and fenugreek seeds.
Saute this on low heat.
Turn off the heat. Next add ginger garlic paste and mix.
Turn on the heat again and add mushroom caps and stems
Mix well and cook on high heat
Now add red chilli powder, turmeric powder, black salt, salt and toss to combine them well
Lastly, add vinegar and mix well
Cook till almost dry
Serve hot

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