Kashmiri Mushrooms (Hedar)

Kashmiri Mushrooms

We love Indian food and they often have a mushroom curry on the buffet table at our favorite Indian restaurants.  This is a recipe I’ve been cooking for some time now.  In its original form, it appears in Neerja Matoo’s cookbook  Kashmiri Cooking. I’ve made quite a few changes and this is how I prepare this dish.  This is great with charcoal-grilled beef, lamb, chicken or your favorite curry recipe.  This recipe is Atkins Induction friendly and suitable for Keto diets as well.

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2 c. mushrooms, wiped and halved (leave whole if small ones)

2 T. butter, unsalted

2 oz. slivered yellow onion

2 cloves minced garlic

¼ tsp. cayenne pepper

Pinch black pepper

Pinch turmeric

½ tsp. my Garam Masala spice blend

Pinch Sharwood’s red-label Tandoori Spice (or regular mild curry powder if you can’t get this)

2 T. chopped fresh cilantro

¼ c. heavy cream

¼ c. chicken or beef bouillon (preferably homemade)


Wipe mushrooms clean.  Halve them if large, otherwise leave whole.  Set aside.  Meanwhile, melt butter in non-stick skillet.  Add onion, garlic and spices and cook over medium heat for 2-3 minutes.  Add mushrooms and continue stirring/cooking until mushrooms are done (about 5 more minutes).  Lower heat, add bouillon and cream.   Simmer on lowest heat possible to slightly thicken.

NUTRITIONAL INFO: Serves 4, each serving contains:  (this only serves 2 for hubby and I, we love it so!)

119 calories

11.5 g  fat

3.45 g  carbs, .7 g  fiber, 2.75 g  NET CARBS

1.88 Protein

33.6 mg. sodium

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10 comments on “Kashmiri Mushrooms (Hedar)

    • You’ll love this one, Patty. That’s cool you’re growing your own mushrooms!! Man, I’m lucky if I can keep mint, parsley, rosemary and basil alive throughout our dreadfully hot summers. :) We’re climbing back up to 104º again today here in Central Texas, after our brief respite in the 90’s.

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