Creamy Mushroom Pudina Kalimirch: A Vegetarian Delight
40 minutes
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About Creamy Mushroom Pudina Kalimirch: A Vegetarian Delight
Transport your taste buds to South India with the vibrant, creamy delight of Mushroom Pudina Kalimirch! This vegetarian twist on a classic Chettinad/Kerala recipe is bursting with flavor.Tender mushrooms swim in a luscious green gravy, fragrant with spinach, mint, and coriander. Cashew paste and yogurt create a rich, decadent creaminess, balanced by the gentle warmth of black pepper.Savor this aromatic curry piping hot with naan, roti, or your favorite Indian bread for an unforgettable culinary experience.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Produce
- 400 gm Button Mushrooms
- 1 cup Spinach pureed
- 1/2 cup Mint Leaves pureed
- 1/2 cup Coriander Leaves pureed
- 2 medium Onions chopped
Pantry
- 1 tsp Cumin Seeds
- 1/4 cup Cashew Paste
- 1/4 cup Yogurt
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder
- 3/4 tsp Garam Masala
- 1/2 tsp Mango Powder dry
- 1 tbsp Pepper black, ground
- 1 tbsp Coriander Powder
- 1.5 tsp Salt or to taste
Other
- 2 tbsp Ginger-Garlic-Green Chili Paste
- 1 tbsp Lemon Juice
- 2 tbsp Butter or oil
Instructions
- Blanch the button mushrooms in boiling water for 2 minutes. This helps remove any impurities and sets their shape.
- Heat the butter in a large skillet or kadhai over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onions and sauté until translucent and lightly golden, about 5-7 minutes.
- Add the ginger-garlic-green chili paste and sauté for another minute until the raw aroma dissipates.
- Add the cashew paste and sauté for a minute until lightly toasted. This enhances its flavor and creates a creamy base for the sauce.
- Add the red chili powder, turmeric powder, garam masala, and coriander powder. Sauté for 30 seconds, stirring constantly, until fragrant. Sprinkle a little water if needed to prevent the spices from burning.
- Add the yogurt and cook for a minute, stirring continuously, until it is well incorporated into the spice mixture.
- Add the spinach, mint, and coriander purees to the skillet. Simmer for 3-4 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- Add the salt, dry mango powder, and ground black pepper. Mix well and continue simmering on low heat for another minute.
- Gently fold in the blanched button mushrooms and lemon juice. The lemon juice brightens the flavors and adds a touch of tanginess.
- Simmer for 2 minutes to heat the mushrooms through. Garnish with fresh mint leaves (optional) and serve hot with naan, roti, or any Indian flatbread.
Recipe Notes
Good To Know
- For a deeper flavor, roast the cumin seeds and black peppercorns in a dry pan before grinding them—this enhances the earthy, spicy notes that complement the creamy gravy.
- If you prefer extra crunch, reserve a handful of sautéed mushrooms and add them just before serving to contrast the silky sauce.
- To make this recipe vegan, substitute the yogurt with coconut milk or a plant-based yogurt, and use a cashew or almond cream to maintain richness.
- Serve the dish in a shallow bowl and garnish with a swirl of cashew paste and whole mint leaves for an appetizing presentation that highlights the green hues.
Expert Tips
- Adjust the spice level by adding more or fewer green chilies according to your preference.
- For a smoother gravy, blend a portion of the cooked sauce before adding the yogurt or cream.
- Freshly grated ginger adds a vibrant zing to the dish. Don't substitute with powdered ginger.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 83kcalCarbohydrates: 6gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 1mgSodium: 855mgFiber: 2gSugar: 3g
Reena Andavarapu
Articles: 6
3 Comments
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What a delicious idea! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
This looks so tasty! Thank you.