Mushroom Kofta Curry

Mushroom Kofta Curry - Plattershare - Recipes, food stories and food lovers
Mushroom is one of the vegetable which has abundance of iron content. Mushrooms are one of my favorite vegetables, so I continuously try several new recipes with it and Mushrooms Kofta happens one of my tried and tested recipe served with chapati or parathas.
4 from 1 vote
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Prep Time35 minutes
Cook Time20 minutes
Total Time55 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 2 Button Mushrooms or kofta for kofta packets
  • 2 tbsp Flour
  • 1 tsp Salt or as per taste
  • 1 large Potato boiled
  • 1 tbsp Onions chopped
  • 1 tsp Red Chili Powder or mirch lal mirch
  • 1 tbsp Lemon Juice neebu ka ras
  • 1 Tbspghee tbspghee
  • 1 tsp Cumin Seeds or jeera jeera
  • Oil for frying
  • 3 tbsp Gravy or onion, or puree for boiled onion puree
  • 1 tbsp Ginger garlic paste
  • 1 cup Tomato Puree
  • 1-2 tsp Salt or as per taste
  • 2 tsp Red Chili Powder or taste
  • 1 tsp Turmeric or haldi haldi powder
  • 1 tbsp Coriander Powder
  • 1/4 tsp Clove Powder powder
  • 1/4 tsp Cinnamon Powder
  • 2 tbsp Desi Ghee
  • 1 tsp cardamom powder green cardamomhari ilaichi powder
  • 1 tbsp cashew paste
  • Coriander or cream and fresh cream for garnish


  • Wash, peel and grate the mushroom. Heat 1 tsp ghee in a pan add cumin as they change the color add chopped onion cook until light golden.
    Mushroom Kofta Curry - Plattershare - Recipes, food stories and food lovers
  • Add grated mushroom, salt, red chili powder, lemon juice and gram flour, Mix it well cook until extra water evaporates, Switch off the gas cool the mixture then dived into small portion and make kofta.
  • Heat oil in a pan fry the koftas till golden over the medium hot heat. Heat 2 tbsp ghee in another pan, crackle the cumin seeds add ginger, garlic paste saute add onion paste and fry until brown.
  • Now add dry spices turmeric, coriander powder, red chili powder, clove powder, cinnamon powder and salt, Cook the masala for 2 to 3 minutes. Add tomato puree and cashew nut paste, mix and cook till the oil separates, Add 2 glass water, cover and coo
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4 from 1 vote

Hem Lata Srivastava
Hem Lata Srivastava

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