Wednesday, 13 March 2013

Shahi khumb

      Before goin to recipe, let me tell you that I recently bought Everest shahi paneer masala packet in a nearby supermarket.  At 100 gm costing about reasonable 54 rupees, the ingredients present were as follows:  coriander, black pepper, chilly, turmeric, cumin, cassia leaves, garlic, dry ginger, dry mango, dry tomato powder, black cardamon, green cardamon, cloves, cassia, nutmeg, fenugreek, salt, star anise, fennel seeds etc.  This range of masalas and spices provides a complete dish, leaving the cook to add onion, tomato and one special ingredient (like paneer/ mushroom/ murgh etc)

    This special masala reduces the need for adding any other spices, I strongly recommend you guys to go for it.  This shahi khumb, is of course one special output of Everest shahi masala ;)

Ingredients required

To be sauted and made paste

  • 2 medium sized onions, chopped finely
  • 1 tomato, chopped finely
  • 2 tsp Everest shahi masala


  • Mushrooms/khumb halved - one cup
  • Salt, as required
  • Fresh cream - 100ml


First three ingredients are sauted without oil in pan, cooled and blended into fine paste as given below.

Combine this paste with halved mushrooms in pan and cook till mushrooms are done

When mushrooms are almost done, add the fresh cream and adjust salt.  You can also add garam masala and chilli powder if you want it spicier

Serve hot with roti/chapathi

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