Green chickpea mushroom curry recipe is a easy punjabi recipe with a super scrumptious and amazing twist. We all relish eating mushroom masala curry. But have you ever tried making cholia with mushrooms? No, then this recipe is for you.
Making hara chana and khumb curry is easy to make and taste delicious as well. There is no thick gravy in this recipe, so it can be easily poured over the steamed rice or have this curry with steaming hot chapatis or paranthas. So, go ahead and try out our version of cholia mushroom with this easy to follow recipe with step-by-step pictures. Enjoy!
Take tomatoes, green chillies, ginger and cashews in a mixer jar. Grind them together to make a fine paste in mixer grinder. Transfer this paste to a bowl.
Wipe out the dirt on the mushrooms with the help of a clean and dry kitchen towel. Don’t wash them with water as they will absorb too much of water. Cut each mushrooms into 6-8 small pieces. Place them in a bowl.
Heat a pan and pour some oil in it. When oil gets heated add cumin seeds into it. After the seeds starts spluttering add asafoetida, coriander powder and turmeric powder. Saute the spices.
Now add the tomato-green chilly-ginger-cashew paste into the spices along with red chilly powder. Saute the masala until the oil starts separating from the edges of the masala.
Then add green chickpeas followed by salt. Mix everything really well. After that, add ½ cup of water to the sabzi. Cover the pan and let the sabzi cook until the chickpea turns tender. Keep checking and stirring at regular interval of 2 minutes.
Remove the lid and check the sabzi. Take a pea on spatula and press it between fingers. It has turned tender. Green chickpeas are cooked aptly. It took 10 minutes to cook the chickpeas.
Now add chopped mushrooms into the sabzi along with garam masala and half amount of chopped green coriander. Mix everything really well. Cover and cook the sabzi for 2 minutes on low flame so that the mushroom absorbs all the spices and gets tender as well.
After 2 minutes, remove the lid. Green chickpea mushroom curry is now ready. Turn off the flame. Transfer it to a serving bowl.
Garnish this tantalizing and mouth-watering green chickpea mushroom curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or naan. Enjoy!
- If you want to add onion and garlic to the sabzi then thinly slice an onion and finely chop 3-4 garlic cloves. Add them after the cumin seeds crackles. Saute onion and garlic until they turn translucent. Then add the tomato paste and follow the rest of the steps likewise.
- Instead of cashews you can use peanuts, sesame seeds, soaked poppy seeds, muskmelon seeds or prepare simple gravy of tomato and onion only.
- Adjust the water as you want to keep the consistency of the gravy. If you want thin gravy then add some more water into the sabzi and if you want thick gravy then don’t add much water to it.
- Mushrooms – 200 grams
- Green chickpeas – 200 grams
- Tomatoes – 3
- Green chillies – 2
- Ginger baton – ½ inch
- Green coriander – 2 tbsp (finely chopped)
- Cashews – 2-3 tbsp
- Oil – 2-3 tbsp
- Cumin seeds – ½ tsp
- Asafoetida – 1 pinch
- Garam masala – less than ¼ tsp
- Turmeric powder – ¼ tsp
- Red chilly powder – ¼ tsp
- Coriander powder – 1 tsp
- Salt – ¾ tsp or to taste
- Take tomatoes, green chillies, ginger and cashews in a mixer jar. Grind to make a fine paste
- Wipe out the dirt on the mushrooms. Cut each mushrooms into 6-8 small pieces.
- Heat a pan with some oil. When oil gets heated add cumin seeds, asafoetida, coriander powder and turmeric powder. Saute the spices.
- Now add the tomato-green chilly-ginger-cashew paste into the spices along with red chilly powder.
- Then add green chickpeas followed by salt and ½ cup of water. Mix everything really well.
- Now add chopped mushrooms, garam masala and half amount of chopped green coriander. Mix everything really well.
- Turn off the flame. Transfer it to a serving bowl.
- Garnish this tantalizing and mouth-watering green chickpea mushroom curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or naan. Enjoy!