Achari Mushrooms | Spicy Mushrooms

Achari Mushrooms

Achari dishes are so-called because they use the same set of spices that are commonly used in pickles (achar) in North India. Achari can refer to almost any ingredient – mushrooms, eggplant, paneer, okra, potatoes, and more. The recipes are more or less the same for the different ingredients. Today we are making Achari Mushrooms.

Spices are roasted and ground to a powder to make an Achari Masala, the spice mix common to the Achari dishes and also to pickles. A tomato gravy is made with the spices and the mushrooms are briefly simmered in the gravy.

Are you looking for other Mushroom recipes? Try Slow Cooked Creamy Mushrooms, the Perfect Mushrooms Sauce, and Mushroom Curry with Tomato-Yoghurt Sauce.

Try this dish that also uses Panch Phoron: Pear, Celery and Fennel Salad with Panch Phoron Crunch.

Browse all of the Mushroom dishes, all of our Punjabi dishes and all of the Bengali dishes. Or explore all of our Indian dishes. Alternatively take some time to browse our collection of Late Autumn dishes.

Achari Mushrooms

Achari Mushrooms | Spicy Mushrooms

ingredients
to grind for Achari Masala
1 tspn Panch Phoron
0.25 tspn ajwain seeds (carom)
0.25 tspn amchur Powder
1 small dried red chilli

300g button mushrooms, whole, halved or sliced, depending on the size
3 Tblspn mustard oil
1 white or red onion, finely chopped
2 tspn ginger-garlic paste
1 large tomato
0.25 tspn turmeric powder
2 tspn Kashmiri red chilli powder (must be the Kashmiri one which has lower heat and great colour)
sea salt
juice of 0.5 lime

garnish
(optional) fresh or dried fenugreek leaves (a tiny amount of dried)
coriander leaves, chopped

method
Dry roast the Panch Phoron with the ajwain seeds until they are golden and a nice aroma arises. Cool.

Roast the chillies separately. Cool.

Grind the toasted chillies and spices to a powder and mix in the amchur powder.

Roughly chop the tomato and purée.

In a kadhai, Indian wok, or a large frying pan, heat the oil and cook the chopped onions until light brown. Stir through the ginger-garlic paste.

Add the turmeric, Kashmiri chilli powder and the ground spices. Sauté for a minute. Add the tomato purée and simmer over low heat until the sauce thickens to a nice gravy.

Add the mushrooms, toss to coat with the sauce and simmer on high for 3 – 4 minutes.

Season, add the lime juice, and garnish with coriander leaves and fenugreek leaves (if using).

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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