Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




78 Comments

  1. Hi Dassana,

    Thanks for posting this delicious looking recipe. I’m going to try it very soon. Was just wondering if I can add babycorn to this dish. If yes, at what point do I add babycorn to the curry and will I need to cook it in advance before adding to the curry?
    Thanks again.

    1. Welcome and thanks. You can add baby corn to the dish. Baby corn and mushrooms can be added together. No need to cook it earlier. Baby corn will get cooked with the mushrooms.

  2. Hey Dassana,

    How are you? Tried this recipe and it turned out to be delicious! Paired with ghee-smeared phulkas and a simple cucumber-carrot salad, it was an utterly satisfying meal. Thank you! ????????

    Regards,
    Neeti5 stars

  3. I just made this recipe and it is delicious. It’s the best of many mushroom curries I’ve tried over the years5 stars

  4. Thank you ma’am for such a great recipes and blog. I always prefer only your recipes on internet, I wish you would post non-veg recipes too.

  5. I am very grateful to you for sharing your cookery.
    This is authentic and I’m going to make Mushroom Masala today. I will be using your recipes again because they are amazing!5 stars

    1. Hi Dassanna.. I have tried many of your recipes and everything has been super hit. But this punjabi mushroom turned out bad. In the sense mushrooms were not getting cooked even after 1 hour.. I added curd for first time in mushroom.. Before this all my mushroom curries used to be delicious.. Can you tell me where I went wrong.. As far as I m concerned mushrooms were of good quality.

      1. hi sripriya, this issue could be due to the quality of mushrooms. this is a really delicious mushroom curry. curd gives a nice taste to the curry. so the mushrooms not getting cooked is not due to the curd. the amount of curd added is also less. next time you can even saute or fry the mushrooms separately in oil and then add.

  6. I made this last weekend and LOVED it. Your website is amazing.
    I love the detailed information you provide with each recipe. Pureeing the onions, garlic and ginger/ tomatoes prior to cooking was new to me. Usually, I puree after cooking the gravy ingredients– as you instruct in your mushroom paneer recipe. I’m curious why the difference.

    Again, thank you for the dedication and love you have given to the world with your website!5 stars

    1. thank you david. i puree the onion, tomatoes etc first to save time. but there is a difference in taste in both the methods. it also depends to what extent the onions are cooked – light golden or golden. in fact, onions can also be ground separately and then fried till golden. this method of cooking onion paste till golden also gives a very nice taste to the gravy. hope this helps.