Lehsuni Khumbh – Creamy Garlic Mushroom Curry
“Long time no see” is a common phrase that I grew up using. Does anyone use it anymore? I do not even know if this expression is used in places other than Indian high schools/colleges. The phrase is commonly used when you meet someone after a long time. Hence, here, today! I miss our virtual meeting place, this journal, when I do not come and talk to you all for sometime. But what is a girl supposed to do? Summer has gotten me big time. I mean June, seriously? Ms. Little A is out of school, a trip to Bay Area in California for family commitments, work piled up, and my sweet garden always calling my name. So, as much as I miss being here, I just cannot get around to. Hope you understand.
Jump to Recipe
But today is different and I really want to keep it that way. Today, I am here with the recipe of Lehsuni Khumbh for you. What in the world is that, you ask? Lehsuni means garlicky in Hindi and Khumbh means Mushroom, hence garlicky mushrooms. A fancy title that you might most likely stumble upon in a restaurant menu. This recipe is a mix of two recipes that I have here on The Kitchen Docs. One is mushroom mutter (find it here) and the other is curried chickpeas with greens and paneer (recipe here). I just went with whatever ingredients I had on hand and whatever way in flavor town my sense of smell lead me to. So here we go – Garlic Mushroom Curry made in a creamy sauce.
My mom is not a big fan of mushrooms. Being a pure vegetarian (she does not even eat eggs), the texture of mushrooms is too meaty for her. My dad, on the other hand, loves them. Being an olericulturist by training, he always experimented with growing all kinds of vegetables in our garden. In a dark and dingy room on our terrace, white button mushrooms grew in a funky smelling concoction of dirt and moss. My sister and I would get a kick out of harvesting those pearly whites and bring them downstairs, where my mom would make a delicious curry with them. And never try it herself.
Garlic and roasted cumin powder are the two prominent flavors in this dish, so I would strongly advise against skipping or substituting them. Take time to make your own toasted (or roasted?) cumin powder. You can find the instructions in this post. It is a game changer, the store bought one is just not the same. Heavy cream and kasuri methi give this curry a rich flavor and aroma. The other invitees to the party are the regulars – onions, tomatoes, turmeric powder, garam masala and salt. Plus the garnish queen (or king?), cilantro! Enjoy these Lehsuni Khumbh with roti (recipe here) or rice (recipe here).
Lehsuni Khumbh – Mushrooms in Creamy Garlic Curry
Ingredients
- 8 oz or 250 g mushrooms sliced
- 1 cup chopped white onion
- 3 cloves of garlic minced
- 1 green chili chopped (optional)
- ½ cup chopped tomatoes
- 1 cup frozen green peas, thawed you can use fresh too
- 1.5 tablespoon olive oil divided
- A pinch asafoetida
- 1 green cardamom
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- 1.5 teaspoon toasted cumin powder
- 1 tablespoon coriander powder
- ¼ teaspoon garam masala
- ¼ cup heavy cream
- 1 teaspoon kasuri methi
- 4-5 sprigs cilantro leaves chopped
Instructions
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Wipe the mushrooms with a wet paper towel to get the dirt off. Mushrooms have a lot of water in them and washing them in water makes them even more moist and kind of mushy so wiping them clean works better. Slice the mushrooms.
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Set a heavy bottomed non stick or cast iron skillet on medium high heat. Add half a tablespoon of oil to the skillet and add the mushrooms. Let the mushrooms sweat and loose their moisture till they turn a nice deep brown in color and look a bit dried.
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While the mushrooms are cooking, finely chop the onion, tomato and green chili (if using) and mince garlic.
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Once the mushrooms are done, take them out in a bowl and add the remaining oil to the pan. Break apart the pod of green cardamom. Once the oil is shiny and hot, add asafoetida, cumin seeds and green cardamom. Wait for the cumin seeds to splutter and then add minced garlic, turn the heat to low so that the garlic does not burn.
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Wait for 30 seconds before adding green chili (if using) and onions. Turn the heat back up to medium high and add a pinch of salt to the onions. Adding salt to onions helps to pull out the moisture and they cook faster.
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Cook the onions for 2-3 minutes, then add turmeric, red chili, toasted cumin, and coriander powders and mix.
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Add the chopped tomatoes and cook for another 2-3 minutes. Then add about a ¼-cup water along with green peas and cooked mushrooms. Cover and let cook for 5 minutes.
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In a small bowl, mix the heavy cream with kasuri methi leaves (see notes). Uncover the pan, add the cream and kasuri methi mixture, followed by salt and garam masala. Give everything a big mix, cover and cook another 2-3 minutes for the flavors to mingle.
Recipe Notes
Rub the dried kasuri methi between the palms of your hand to release flavors before adding them to the curry.
Cremini or baby bella mushrooms are my favorite to use in this curry. Feel free to use white button mushrooms if they are your thing.
I hope you will give this garlic Mushroom Curry a try. if you do let me know by commenting below or on TKD’s Facebook, Instagram or Twitter pages. You can also save this recipe on Pinterest.
Love – Vaishali.
Tools used:
wethetransformers
June 6, 2018 at 9:58 amGreat recepies. Amazing post and nicely written. I will surely try this recepie.
Vaishali
June 14, 2018 at 11:40 amThanks for the appreciation.
evelyn hernandez
June 8, 2018 at 6:21 pmWhere can we purchase kasuri methi?
Vaishali
June 14, 2018 at 11:40 amAll Asian/Indian grocery stores carry it. These are dried fenugreek leaves.
Heather
June 9, 2018 at 9:48 pmThis sounds REALLY delicious! I would love to try it sometime.
Vaishali
June 14, 2018 at 11:41 amThanks heather. Sure, if you do, please let me know if you liked it
swati
June 10, 2018 at 10:34 pmIt looks so rich and creamy. I am soon going to try this out. My in laws are visiting soon and this can be a good choice
Vaishali
June 14, 2018 at 11:41 amYayy..way to go and leave a great impression..ha ha
Vishesh
June 19, 2018 at 11:01 pmMushrooms are awesome! I just had to make this. I used portobello and tofu puree as the mushrooms and cream respectively. It turned out deliciously! Thank you for posting this recipe!
PS – “Long time no see” is definitely used commonly in the US in my generation.
PPS – Thanks for teaching me some new words! Being an olericulturalist sounds really cool.
Vaishali
June 24, 2018 at 11:33 pmYayy. I am so so happy that you tried it and actually liked it. Thanks!
Pracreation
July 27, 2018 at 12:07 pmAmazing recipe! Keep up the good work
Erin
July 27, 2018 at 8:19 pmYum yum, looks delicious, can’t wait to try it at home!!
Lesley (makemeupblogs)
July 27, 2018 at 9:09 pmSounds delicious! I love a good curry recipe, and I’ll definitely be trying this out soon!
Shannon
July 28, 2018 at 12:43 amI never would have thought about doing a mushroom curry! This looks amazing!
Shawn @ Healthy Wealthy Skinny
July 28, 2018 at 12:50 pmThis dish sounds absolutely amazing. I’m just getting into curry dishes. Can’t wait to try this one out.
Sarah
July 28, 2018 at 4:41 pmThis looks wonderful. I don’t normally think about cooking with mushrooms, but this looks like it would not only be fun to make, but tasty as well! Thanks for the recipe!
Brie
July 30, 2018 at 1:47 pmThis is a delicious recipie. I have it saved and ready to bring out over the weekend! Thanks
Pavan K
July 30, 2018 at 11:22 pmThis dish looks absolutely amazing! I love mushroomss! I totally want to try this recipe. Thank you so much!
Quinzy
October 23, 2020 at 3:57 amCame across your recipe today and I tried! So good!!! We enjoyed every bit of it! 🙂 so yum!
Vaishali
October 23, 2020 at 6:25 pmThank you so much, Quinzy. I’m so happy you enjoyed it!