Achari Mushroom Recipe is a popular Indian dish that is known for its spicy, tangy, and flavorful taste. It is made with mushrooms that are cooked in a thick gravy made with onions, yogurt, and homemade achari masala. The achari masala is a blend of spices that gives the dish its characteristic pickle-like flavor.
To make achari mushroom, the mushrooms are first sliced and then cooked in a pan with oil until softened. Onions and ginger-garlic paste are then added to the pan and cooked until the onions are soft and translucent. The tomatoes are then added to the pan and cooked until they are soft and mushy.
The achari masala, turmeric powder, red chili powder, garam masala, and salt are then added to the pan and mixed well. The yogurt is then added to the pan and the mixture is cooked for a few minutes until the mushrooms are cooked through.
The dish is finally garnished with cilantro and served. Achari Mushroom Recipe can be served with any flatbread, such as naan, paratha, or roti. It can also be served with rice items like steamed rice, jeera rice, or peas pulao.
What is achari mushroom?
In the well-known Indian dish achari mushroom, mushrooms are cooked in a hearty gravy made of onions, yoghurt, and homemade achari masala. The food’s distinct, pickle-like flavour is a result of the achari masala spice blend.
To make achari mushrooms, the mushrooms are first cut into slices and cooked in a pan with oil until soft. Onions and ginger-garlic paste are added to the pan and cooked once the onions are soft and translucent. The tomatoes are next added and cooked in the pan until they are mushy and soft.
The pan is then filled with salt, achari masala, red chilli powder, turmeric powder, and garam masala, and then those ingredients are added and thoroughly combined. After adding the yoghurt, the mixture is heated for a few minutes, or until the mushrooms are thoroughly cooked.
Last but not least, cilantro is added to the dish before it is served. Any flatbread, including naan, paratha, or roti, can be served with achari mushrooms. It may also be served alongside rice dishes like steamed rice, jeera rice, or peas pulao.
Table of Contents
What is mushroom masala made of?
Ginger, garlic, and green chilies are three key ingredients in achari mushrooms. These give the dish an inherently Indian flavor and can be used as a paste or minced ingredient.
Turmeric, paprika, coriander powder, garam masala, Kasuri methi, and cilantro are additional essential spices and herbs. These components combine to make a tasty and flavorful curry.
More information about each ingredient is provided below:
Ginger, garlic, and green chilies: These components give the curry a strong, spicy taste. They are necessary to produce an authentic Indian flavor and can be used in paste or minced form.
The bright yellow spice known as turmeric has a warm, earthy flavor. Additionally, it has antioxidant and anti-inflammatory qualities.
Paprika: A mild spice with a smoky flavor, paprika. Although it is popular in Indian cuisine as well, it is frequently used in Hungarian cuisine.
Indian cuisine is known for its use of coriander powder. Its citrusy, nutty flavor gives dishes more complexity.
Garam masala is a spice mixture that is frequently used in Indian cooking. Typically, it contains cloves, black peppercorns, cardamom, cumin, and coriander.
Fenugreek leaves that have been dried make up kasuri methi. It has a robust, pungent flavor that is frequently used to give Indian dishes more depth and complexity.
Fresh herb cilantro has a flavor that is bright and citrusy. Indian cuisine frequently uses it as a garnish, but it can also be cooked into the food.
These components work well together to produce a flavorful and delicious achari mushroom curry.
What is Aloo tikki chaat?
In recent years, both online and in restaurants, achari recipes have grown in popularity. The primary ingredients for achari dishes can include meat, eggs, paneer, potatoes, brinjals, and other vegetables. There are numerous variations of achari dishes. The dish I make as my own variation is achari mushroom, a hearty and flavorful dish.
The Hindi word “achari” means “pickle,” so achari mushroom refers to a curry made with pickle masala and mushrooms. Sliced mushrooms are cooked in a pan with oil until softened to create achari mushrooms. When the onions are soft and translucent, onions and ginger-garlic paste are added to the pan and cooked.
The pickle masala, salt, red chilli powder, garam masala, and turmeric powder are then added to the pan. In order to bring out the flavours of the spices, the mixture is cooked for a short while. The mixture is then finished cooking with yoghurt after the mushrooms have reached their final stage of cooking.
What is Achari masala?
A mixture of spices called achari masala is used to make a variety of pickles. Cumin seeds, coriander seeds, nigella seeds, fennel seeds, black peppercorns, dry red chillies, etc. are the main components of the spice blend. These spices are lightly dry-roasted to bring out their flavours, and then they are ground into a fine powder.
Easy Mushroom Recipe
A recipe for mushrooms is essential for vegan and vegetarian cuisine. One of the most frequently used vegetables in vegan and vegetarian dishes is the mushroom. Mushrooms are an indispensable component of Indian cuisine because there are numerous varieties that are frequently prepared in almost every Indian restaurant and home.
The vegetable mushroom is very adaptable. It has a mild earthy flavour and a tender texture. It cooks in just a few minutes. As a result, it is regarded as the ideal vegetable for hectic workdays. It is used in a wide variety of recipes for cooking methods like baking, roasting, boiling, stir-frying, etc.
The recipe for achari mushrooms is very easy and straightforward. It is prepared using very simple, common ingredients found in Indian cooking. Any Indian store or the Asian section of any supermarket should have all the ingredients. This spicy treat only requires a small amount of time and effort to prepare. This curry is one of the best mushroom gravies for chapathi because it has a rich texture and a tonne of flavour.
Ingredients for Mushroom Achari
The main component of the recipe that serves as its foundation is the mushroom. For the recipe, I used mushrooms that had been thinly sliced.
The most typical ingredients used to give texture and flavour to the curry are onion and ginger-garlic.
Green chilies and coriander leaves: These ingredients give the dish a spicy flavour and a reviving aroma.
Yoghurt: It gives the gravy a mildly tangy flavour and improves the flavour of the food. To keep the yoghurt from curdling, I added a small amount of maida and combined it with it.
Whole spices: For tempering, I used dry red chillies and mustard seeds. The dish has a nice flavour thanks to all the spices.
Cumin seeds, coriander seeds, nigella seeds, fennel seeds, black peppercorns, dry red chillies, cinnamon, and cloves are used in the recipe along with homemade achari masala.
Other than the achari masala called for in the recipe, the ground spices I used were hing, amchur powder, turmeric powder, and red and green chilli powders. The perfect flavour and taste of the mushroom recipe depend on the use of each spice equally.
Pickle: Although there is no requirement to use pickles, the flavour of the dish is improved by their addition. I made the recipe with 1 teaspoon of mixed pickles.
Black salt and salt are the essential ingredients in all savoury dishes because they give the food its salty flavour. The dish has a nice flavour thanks to the black salt addition.
Water is used to change the gravy’s consistency.
Oil: You can prepare the curry with any type of cooking oil. Although I used mustard oil, the recipe can also be made with olive oil, vegetable oil, sunflower oil, rapeseed oil, etc.
The recipe’s ‘Instructions’ section includes step-by-step photos and instructions for making mushroom achari. To make the recipe simpler for you, I’ve listed all the tips and tricks below. Let me first share some interesting information about mushrooms before getting into the recipe.
Health Benefits of Mushroom
A balanced diet can include delicious and healthy foods like mushrooms. A good source of protein, fiber, vitamins, and minerals, they have few calories and fat and are low in calories.
Mushrooms have a lot of antioxidants, which is one of their many health advantages. Body damage caused by free radicals has been linked to chronic diseases like cancer and heart disease. The body’s protection against this harm is aided by antioxidants.
Furthermore, mushrooms can support normal blood pressure levels and are good for the heart. Both lowering cholesterol and preventing blood clots are possible with their ingredients.
Mushrooms can be eaten and are a great source of vitamins B and D. In order for cells to grow and the nervous system to function, vitamin B is required. Cell development, strong bones, and immunity are all benefited by vitamin D.
Tips to prepare perfect Achari Mushroom
For better flavour, make your own fresh achari masala at home.
In order to achieve the best flavour, always cook achari paneer in mustard oil.
Yoghurt should be thoroughly beaten before being added with a small amount of flour or besan. Through cooking, it keeps the yoghurt from curdling.
How to make Achari Mushroom?
First, make the achari masala at home before making the achari mushroom recipe. Cumin seeds, coriander seeds, nigella seeds, fennel seeds, Kashmiri red chilli, peppercorns, cinnamon sticks, and cloves should all be added whole to a dry pan and
dry roasted for two to three minutes over a medium-low flame until a nutty aroma is released. After that, let the spices cool completely before grinding them. Next, grind the whole spices to a fine powder and set them aside.
After that, put the yoghurt in a bowl and stir in 1 teaspoon of all-purpose flour. With a fork, thoroughly whisk the yoghurt, then set it aside.
Place a pan over a flame right now and let it burn out. Then, once the oil has heated up, add the mustard seeds and dry red chillies to the pan for tempering. Let them sizzle and pop. At this point, stir in the hing.
Add the chopped onions to the pan and cook them for 8 to 10 minutes on a medium flame, or until they soften and turn translucent. To the pan, add the ginger-garlic paste, and cook it for an additional two to three minutes over a low flame.
Currently, add the sliced mushroom and green chilies to the pan and stir well. Mix well after each addition of salt, black salt, turmeric powder, and red chilli powder to the pan.
Once the mushrooms have shrunk and begun to release moisture, cook them for an additional 8 to 10 minutes with the lid on over a low flame. In between, stir.
Mix well after adding the achari masala and amchur powder to the pan. For an additional 1-2 minutes, cook it at the lowest flame.
After that, pour the yoghurt mixture into the pan and stir well. For a further few minutes, cook it on low heat. Mix well after adding a small quantity of any kind of pickle. This action is entirely optional.
Then pour water into the gravy pan and give it a good stir. Cook it until the gravy begins to boil on high heat. Cook it for a further few minutes on low heat after turning the flame down.
Freshly chopped coriander leaves should be added to the pan and well combined. Cook it for a brief period of time on high heat before turning off the flame
Achari Mushroom Recipe Ingredients
For Achari masala
½ tbsp Cumin seeds
½ tbsp Coriander seeds
½ tbsp Nigella seeds
½ tbsp Fennel seeds
1 Kashmiri red Chilli
½ tbsp Peppercorns
1-inch Cinnamon stick
3 Cloves
Other ingredients for Achari mushroom
400 grams Mushroom, sliced
1 large Onion, finely chopped
1 tbsp Ginger-garlic paste
2-3 green Chillies
4 tbsps Coriander leaves, finely chopped
¼ cup Yogurt
1 tbsp all-purpose Flour
½ tbsp Mustard seeds
1 dry red Chilli
¼ tbsp Hing
½ tbsp Turmeric powder
1 tbsp red Chilli powder
½ tbsp Achari masala
1 tbsp dry Mango powder
1 tbsp black Salt
1 tbsp Indian pickle – Any variety mango or mixed (Optional)
Salt to taste
2 tbsps Mustard oil for cooking
¾ cup Water for Gravy
Achari Mushroom Recipe Instructions
The whole spices should be added to a dry pan. Add 1 Kashmiri red chilli, 1 teaspoon peppercorns, 1 inch cinnamon stick, 3 cloves, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ½ teaspoon nigella seeds,
½ teaspoon fennel seeds, and ½ teaspoon each of coriander, nigella, nigella seeds, and fennel seeds to the pan and dry roast them for 2–3 minutes until they emit a nutty aroma. After that, let the spices cool completely before grinding them.
Place the whole spices in a grinder’s jar. The whole spices should be ground to a fine powder and set aside.
Add 1 teaspoon of all-purpose flour and 1/4 cup of yoghurt to a bowl. With a fork, thoroughly whisk the yoghurt, then set it aside.
Now place a pan over a flame and let it dry completely. Then fill the pan with 2 tablespoons of oil.
When the oil is hot, add 1 dry red chilli and 1/2 teaspoon mustard seeds to the pan for tempering, and let them sizzle and pop. Then stir briefly after adding 1/4 teaspoon of hing.
Onions should be added to the pan and cooked for 8 to 10 minutes on a medium flame until they are soft and translucent.
Add 1 tablespoon of the ginger-garlic paste to the pan, and cook it for an additional 2–3 minutes on low heat.
Now add the sliced mushroom and two to three green chillies to the pan and stir well.
One by one, add salt, 1 teaspoon black salt, 1/2 teaspoon turmeric powder, and 1 teaspoon red chilli powder to the pan and thoroughly combine. Once the mushrooms have shrunk and begun to release moisture, cook them for an additional 8 to 10 minutes with the lid on over a low flame. In between, stir.
Give the pan a nice mix after adding 1 teaspoon amchur powder and 1/2 tablespoon achari masala. For an additional 1-2 minutes, cook it at the lowest flame.
Step 3’s yoghurt mixture should now be added to the pan; stir well. For a further few minutes, cook it on low heat.
Mix well after adding 1 teaspoon of any kind of Indian pickle. This action is entirely optional.
Pour 1/4 cup of water into the gravy pan and give it a good stir. Cook it until the gravy begins to boil on high heat. Cook it for a further few minutes on low heat after turning the flame down.
4 tablespoons of freshly chopped coriander leaves should be added to the pan; stir well.
For a brief period, cook it over a high flame before turning off the hob.
Variations of Achari Mushroom
The dish achari mushroom is adaptable and simple to customise to your tastes. Here are some suggestions:
Add additional vegetables: You could include potatoes, carrots, bell peppers, or onions in the recipe. This is a fantastic way to increase the dish’s nutritional value and flavour.
Use various kinds of mushrooms: You can also use various kinds of mushrooms in the dish, such as portobello, shiitake, or oyster mushrooms. Try different combinations to find your favourite one because each type of mushroom has a distinct flavour and texture.
Change the degree of heat: If you like your food hot and spicy, increase the amount of red chilli powder in the recipe. If you want a milder flavour, you can cut back on the red chilli powder or adjust the flavours by adding a dollop of yoghurt or cream.
You can also add additional herbs and spices to the dish to suit your tastes. Turmeric, cumin, coriander, and garam masala are a few of the more well-liked ingredients.
Add some butter or ghee: Before serving, you can add some butter or ghee to the dish for richness.
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Achari Mushroom Recipe
Ingredients
- For Achari masala
- ½ tbsp Coriander seeds
- ½ tbsp Cumin seeds
- ½ tbsp Fennel seeds
- ½ tbsp Nigella seeds
- ½ tbsp Peppercorns
- 1 Kashmiri red Chilli
- 1-inch Cinnamon stick
- 3 Cloves
- Other ingredients for Achari mushroom
- 450 grams Mushroom, sliced
- 1 large Onion, finely chopped
- 1 tbsp Ginger-garlic paste
- 2-3 green Chillies
- 3 tbsp Coriander leaves, finely chopped
- â…“ cup Yogurt
- 1 tbsp all-purpose Flour
- 1 tbsp Mustard seeds
- 1 dry red Chilli
- ¼ tbsp Hing
- ½ tbsp Turmeric powder
- 1 tbsp red Chilli powder
- ½ tbsp Achari masala
- 1 tbsp black Salt
- Salt to taste
- 1 tbsp dry Mango powder
- 1 tbsp Indian pickle – Any variety mango or mixed (Optional)
- 2 tbsp Mustard oil for cooking
- ¾ cup Water for Gravy
Instructions
- The whole spices should be added to a dry pan. Add 1 Kashmiri red chili, 1 teaspoon peppercorns, 1-inch cinnamon stick, 3 cloves, ½ teaspoons cumin seeds, ½ teaspoons coriander seeds, 12 teaspoons nigella seeds,
- ½ teaspoon fennel seeds, and ½ teaspoonsn each of coriander, nigella, nigella seeds, and fennel seeds to the pan and dry roast them for 2–3 minutes until they emit a nutty aroma. After that, let the spices cool completely before grinding them.
- Place the whole spices in a grinder's jar. The whole spices should be ground to a fine powder and set aside.
- Add 1 teaspoon of all-purpose flour and 1/4 cup of yoghurt to a bowl. With a fork, thoroughly whisk the yoghurt, then set it aside.Now place a pan over a flame and let it dry completely. Then fill the pan with 2 tablespoons of oil.
- When the oil is hot, add 1 dry red chilli and 1/2 teaspoon mustard seeds to the pan for tempering, and let them sizzle and pop. Then stir briefly after adding 1/4 teaspoon of hing.
- Onions should be added to the pan and cooked for 8 to 10 minutes on a medium flame until they are soft and translucent.
- Add 1 tablespoon of the ginger-garlic paste to the pan, and cook it for an additional 2–3 minutes on low heat.
- Now add the sliced mushroom and two to three green chillies to the pan and stir well.
- One by one, add salt, 1 teaspoon black salt, 1/2 teaspoon turmeric powder, and 1 teaspoon red chilli powder to the pan and thoroughly combine. Once the mushrooms have shrunk and begun to release moisture, cook them for an additional 8 to 10 minutes with the lid on over a low flame. In between, stir.
- Give the pan a nice mix after adding 1 teaspoon amchur powder and 1/2 tablespoon achari masala. For an additional 1-2 minutes, cook it at the lowest flame.
- Step 3's yoghurt mixture should now be added to the pan; stir well. For a further few minutes, cook it on low heat.
- Mix well after adding 1 teaspoon of any kind of Indian pickle. This action is entirely optional.
- Pour 1/4 cup of water into the gravy pan and give it a good stir. Cook it until the gravy begins to boil on high heat. Cook it for a further few minutes on low heat after turning the flame down.
- 4 tablespoons of freshly chopped coriander leaves should be added to the pan; stir well.
- For a brief period, cook it over a high flame before turning off the hob.
Video
Nutritional Benefits of Achari Mushroom Recipe
A healthy dish full of vitamins, minerals, and antioxidants is achari mushroom. The following are a few of the main nutritional advantages of achari mushrooms:
High in protein: Mushrooms are an excellent source of protein, which is necessary for tissue growth and repair.
Low in calories and fat: Because mushrooms are low in calories and fat, they are a healthy option for people trying to manage their cholesterol levels or lose weight.
Antioxidants are abundant in mushrooms and help to shield the body from the harm that free radicals can do. Chronic illnesses like cancer and heart disease can be exacerbated by free radicals.
Potassium, magnesium, copper, and selenium are just a few of the vitamins and minerals that mushrooms are a good source of.
A special set of nutrients that are good for health are also present in achari mushrooms in addition to these general nutritional advantages. Consider the anti-inflammatory and antioxidant properties of turmeric, a spice that is frequently used in achari mushrooms. Heart disease, arthritis, and Alzheimer’s disease are just a few of the conditions for which it has been demonstrated to be helpful.
Here are some tips for incorporating more achari mushroom into your diet
A complete meal should include achari mushroom served with rice or roti.
Achiari mushrooms can be added to soups, stews, and stir-fries.
Tacos, burritos, or quesadillas can all be filled with achari mushroom.
Toast or crackers with achari mushroom spread make a nutritious snack.
Achari Mushroom Recipe Serving Instruction
Place the achari mushroom in a bowl for serving. Serve warm or hot to get the most flavour out of it. Enjoy your hearty meal by serving the dish with your preferred Indian bread, rice, or pulao.