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    North Indian
    Punjabi
    Dhania Mushroom
    Beginner
    For 4 people

    Dhania Mushroom: Aromatic Coriander and Mustard Mushrooms


    Mushrooms sautéed in mustard oil and simmered in a punchy coriander-chilli paste — Dhania Mushroom is an easy, flavourful dish that heroes the umami richness of mushrooms. Cooking the mushrooms in their own juices results in a silky, succulent texture, while the spices lend a kick of heat. Ready in 30 minutes, this simple mushroom dish is sure to perk up any meal.

    Ingredients

    • For Coriander-Chilli Paste:

    • Fresh coriander leaves (washed, stems removed)

      1 cup packed

    • Green chillies (chopped roughly)

      2-3

    • Garlic cloves (peeled)

      4-5

    • For Mushrooms:

    • Button mushrooms (washed, quartered)

      250 g

    • Onions (finely chopped)

      2 medium

    • Tomato (puréed)

      1 medium

    • Mustard oil

      2 tbsp

    • Sunrise Jeera

      1 tsp

    • Salt

      to taste

    • Sunrise Dhania Powder

      1 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Sunrise Lal Mirch Powder

      1/2 tsp

    • Sunrise Haldi Powder

      1/4 tsp

    • Sugar

      1/2 tsp

    • Butter

      1 tbsp

    • Water

      as needed

    Sunrise tip: When cooking mushrooms, avoid adding extra water — they'll release plenty of moisture on their own. Cover and let them simmer in their own juices for a tender, juicy result.

     

    Steps

    Step 1: Prepare coriander paste

    Time: 5 minutes

    In a grinder or small blender, combine the coriander leaves, green chillies, and garlic. Grind to a smooth paste, adding a splash of water if needed. Set aside.

     

    Step 2: Sauté onions

    Time: 7 minutes

    Heat mustard oil in a pan until it starts to smoke slightly. Add the Sunrise Jeera seeds and let them sizzle for a few seconds.

    Add the chopped onions and fry on medium heat, stirring often, until they soften and turn translucent but not brown.

     

    Step 3: Fry spices

    Time: 5 minutes

    Add 2-3 tbsp of the prepared coriander paste to the onions. Stir-fry for 30 seconds until aromatic.

    Pour in the puréed tomato along with salt, Sunrise Dhania Powder, Sunrise Jeera Powder, Sunrise Lal Mirch Powder, and Sunrise Haldi Powder. Mix well.

    Sauté this masala on medium heat until the oil starts to separate from the sides and it looks well fried.

     

    Step 4: Cook mushrooms

    Time: 10 minutes

    Add the quartered mushrooms to the masala and mix thoroughly to coat.

    Cover the pan and let the mushrooms cook on medium-low heat for 7-10 minutes. The mushrooms will release moisture and cook in their own juices.

    Uncover and continue cooking, stirring occasionally, until the liquid mostly evaporates and the mushrooms are tender but not mushy.

     

    Step 5: Finish and serve

    Time: 3 minutes

    Add the sugar and butter to the cooked mushrooms. Stir until the butter melts and coats the mushrooms.

    Taste and adjust salt if needed. Turn off the heat.

    Transfer to a serving bowl and garnish with fresh coriander if you like. Serve hot with roti, paratha, or rice.

     

    Goes Best With

    Main Dish: Paneer Makhani, Dal Tadka

    Side Dish: Laccha Paratha, Jeera Rice