Monday, June 17, 2013

Mushroom Coriander Gravy

Indian recipes will never get completed without coriander leaves. I must say we are all addicted to the elegant smell of those leaves. The flavor and the tempting green color of it make the food very appetizing. So, we grind and take as chutney or at least we will incorporate to the dish as a garnish. It give the recipes a sooper-dooper final touch.

We buy the coriander leaves, chop the leaves and throw the stem of it. But the real flavor and the health benefits are coming from that stem, which we are not aware off. So I wanted to use the stem in this gravy and it turned out sooper delicious for chapathi.

Preparation time: 5 minutes
Cooking time: 20 minutes


1 cup of mushroom (sliced)
2 finely chopped onions
2 tomatoes
1tsp chilli powder
1 tsp coriander powder
½ tsp turmeric powder
1-2 clove
1 inch cinnamon
To grind
Stem part of coriander leaves
3-4 garlic cloves
½ inch of ginger


  • Clean the stem part of coriander leaves and cut it roughly. Blend it into a smooth paste along with garlic and ginger by adding little water.
  • In a wok heat oil and temper clove, cinnamon.

  • Add onions and fry till it turns translucent.

  • Now add the coriander paste with the onions and fry till the raw smell leaves.

  • Once it is done add the chopped tomatoes to it and cook it turns mushy.

  • Then add chilli powder, coriander powder and turmeric powder. Stir well.

  • Add the sliced mushrooms to the gravy. Add 1 cup of water to cook the mushroom.

  • Cook the mushrooms in medium flame till perfection.

  • Serve hot with roti/chapathi.

Since TH doesn’t like mushrooms much, I had used panneer cubes along with this recipe.