Recipe of the Week


Mushroom achari

Course: curry, Main dish, mushroom, spicy, vegetarian
Cuisine: North Indian, Punjabi, vegetarian
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Author: Wally Betts' Sock
North Indian dish served as part of a meal with 2 or 3 other curries and rice and/or naan or chapatis. 'Achar' is hindi for 'pickle',and the oil and spices used in this recipe are those used in Indian pickles. Adapted from a Sanjeev Kapoor recipe.


  • 40-50 button mushrooms
  • 3 tbsp mustard oil
  • 1/4 tsp asafoetida powder hing
  • 1 tsp cumin seeds jeera
  • 1/2 tsp onion seeds kalonji
  • 1/2 tsp fennel seeds saunf
  • 1 tsp mustard seeds sarson
  • 1/4 tsp fenugreek seeds methi dana
  • 1 medium onion chopped
  • 2 tbsps ginger-garlic paste
  • 1 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black salt kala namak
  • sea salt to taste
  • 3 tbsps rice vinegar
  • 1 tbsp chopped coriander leaves


  1. Wipe the mushrooms with a damp cloth. Separate the caps from the stems.
  2. Roughly chop the stems and finely slice the caps.
  3. Bring the oil to high heat in a non-stick pan.
  4. Remove it from the heat, add the asafoetida and all the seeds and allow to fry for a minute or so.
  5. Add the onion and the mushroom stems. Cook, stirring, on a high heat for two minutes.
  6. Add the chilli powder, turmeric and black salt. Mix well.
  7. Add the vinegar, return to the stove on moderate heat. Cook until nearly dry (4-5 mins)
  8. Add the coriander leaves, stir in, transfer all to a serving dish and serve hot.

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