Khumbi Aur Besan Kibhaji
Elevate your dinner table with the bold and hearty flavors of *Khumbi Aur Besan Ki Bhaji*, a delightful Indian mushroom curry infused with the nutty aroma of roasted gram flour. This one-pan dish features tender mushrooms coated in a spiced besan-based masala, heightened with cumin, garam masala, and a vibrant tomato-onion base. A splash of water transforms the mixture into a perfectly textured curry, making it ideal for pairing with soft rotis, flaky parathas, or fragrant steamed rice. Ready in just 40 minutes and brimming with aromatic spices and fresh coriander garnish, this recipe offers the perfect blend of taste, ease, and versatility. Perfect for vegetarians or anyone looking to add a protein-packed, gluten-free dish to their rotation, it’s a must-try for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 250 grams Mushrooms
- 4 tablespoons Gram flour (besan)
- 1 medium (finely chopped) Onion
- 1 medium (finely chopped) Tomato
- 2 small (finely chopped) Green chilies
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 2 tablespoons (chopped) Fresh coriander leaves
- 1 teaspoon (adjust to taste) Salt
- 3 tablespoons Oil
- 100 milliliters Water
Instructions
Clean the mushrooms thoroughly and slice them into thin pieces.
Heat 3 tablespoons of oil in a large pan over medium heat.
Add cumin seeds to the hot oil and let them splutter for a few seconds.
Add the finely chopped onion and sauté until golden brown.
Add the green chilies and ginger-garlic paste; cook until the raw aroma disappears.
Stir in the chopped tomato and cook until it softens and begins to release oil from the sides.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and sauté for 2 minutes.
Lower the heat and sprinkle the gram flour (besan) over the mixture. Roast the besan for 3–4 minutes, stirring continuously to avoid burning.
Gradually add the sliced mushrooms to the pan, stirring gently to coat them with the masala and besan mixture.
Pour 100 milliliters of water into the pan and cover it with a lid. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are tender and the flavors have blended.
Uncover the pan and add garam masala powder. Mix well and let it cook for another 2 minutes.
Garnish with freshly chopped coriander leaves and remove from heat.
Serve hot with roti, paratha, or steamed rice.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
