Akbari Mushrooms (or sautéed mushrooms in onion and tomato gravy) is a special recipe close to my heart. It’s a recipe that brings back a lot of childhood memories.
My first encounter with Mushrooms
My love for cooking and experimenting with ingredients has always been my favorite pastime, even as a kid. Library hours in middle school were spent browsing food magazines, for recipes and ingredients. It was on one such instance that I came across the recipe of “Akbari Mushrooms”. Made a note of the recipe and was eager to tell Mom. Something I wanted to try, come weekend!
Mom & Dad always encouraged me to try different ingredients. Mushrooms weren’t easily available in Hyderabad, 18 years ago. It was an ingredient that people read about in Biology. Eating it was something not very common.
Come weekend, I was ready to try my recipe. Mom as promised, did her research and got me Mushrooms ?
Since Mom & I were working with this ingredient for the first time, we both were nervous. Followed the recipe to the T and the dish came out pretty well.
Since then I became the Mushroom cooking expert for my mom ? and we started including this produce in other recipes as well. It was something that my family used to look forward to.
Related Recipe: Stir Fry Mushrooms, Mushroom kebab
Is Mushroom a vegetable?
Well, No! It’s a fungi, separate from animals and plants. Based on its dietary recommendations, it’s placed along with vegetables, in groceries.
Mushrooms are low in calorie, fat-free, cholesterol free, low in sodium and gluten-free. They are a good source of Vitamin B, Selenium (anti-oxidant) and strengthens immunity.
Working with Mushrooms
Mushrooms, if cooked correctly are a delight in any meal. The first step is always cleaning them right. It’s always good to wash the dirt on mushrooms in cold water and pat dry on a paper towel. You might get the cleaned, cut mushrooms as well, but it’s always a good practice to wash them before use.
Based on the recipe, you can either sauté them next or boil briefly.
About the Recipe
Small white button mushrooms are lightly sautéed and mixed into a thick, creamy gravy. The flavorful gravy consists of tomato-onion paste, cashew nuts, almonds, cardamom and grated paneer.
Food has a strong bond with memories. Every recipe, every ingredient triggers an event in the past. It’s these memories that I cherish with my recipes. Food for thought! ☺
- 200 grams small white button mushrooms 7.05 oz/ 0.44 lbs
- 1 tbsp Lemon juice
- 1 tsp Salt
- 1 tbsp butter for sautéing Mushrooms or cooking oil
- 1/4 tsp Black pepper
- 1 medium Red Onion diced
- 4 Tomatoes or 3 tbsp tomato paste
- 1 tbsp Ginger paste or 1″ ginger
- 1-2 whole Green chili or jalapenos
- 1/2-1 cup Paneer grated. For vegan: Tofu can also be used
- 10-12 whole cashew nuts
- 2 tbsp Almonds Soaked in hot water for 10 minutes. Peeled and ground to paste with 1/4 cup water.
- 1 cup milk or dairy free alternative
- 1 tsp Cumin seeds
- 1 tsp Red chilli powder
- 1/2 tsp Amchoor dried mango powder. If unavailable, use 2 tbsp lemon juice to substitute
- 1 tsp garam masala
- 1 tsp coriander
- 2-3 whole cardamon pods seeds crushed
- 2 tbsp oil for cooking
- Salt to taste
- Wash mushrooms. Keep them whole and just trim the stalks (cutting only the tip of the stems).
- Boil 4 cups of water with 1 tsp salt and lemon juice. Add the trimmed mushrooms. Boil for 2 minutes. Drain and refresh with cold water. Wipe on a paper towel.
- Heat butter in a sauce pan and saute mushrooms on high flame until they dry. Sprinkle pepper and remove from heat.
- In the same pan, sauté cashews until they turn golden. Remove and drain excess grease using a paper towel. Roughly grind it and keep aside.
- In the same pan (if the butter is insufficient, add some oil), add the diced onions and cook until they turn translucent and pink. Now add ginger and cook for 30 seconds. Next add tomatoes. If you are working with fresh tomatoes, cook until oil leaves the sides. If working with tomato paste, bring it to a boil. Add green chilis.
- Remove from heat, cool. Transfer to a blender/ food processor, to get a paste.
- In a non stick pan, heat oil. Add cumin seeds and cook for 30 seconds. Next add the onion-tomato paste. Cook for 2 minutes and add red chili powder, garam masala, coriander, amchoor and salt. Mix.
- Next add almond and cashew paste and stir to mix well.
- Keeping the flame low, add milk, stirring continuously. Stir for 2-3 minutes while bringing it to a boil.
- Add 2-3 cups water to get a thin gravy. Boil.
- Add mushrooms and simmer for 2-3 minutes till the gravy is slightly thick.
- Now add grated paneer and cardamom powder. Mix one final time and transfer to a serving dish.
- Enjoy it with parathas, rotis (Indian flatbreads) or plain steamed rice.
This is a great option for using Mushrooms.. something other than matar mushrooms..thanks a lot for sharing this recipe!
Aakruti Mahendra says
My Pleasure Ishani 🙂 Hope you get to make it.