Kumbh kaju mutter

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kaju kumbh mutter

Kumbh kaju mutter is a typical North Indian side dish recipe wherein kumbh (Mushrooms) and green peas and Cashewnut are cooked in spicy gravy.

Kumbh is considered as vegetarian mutton liver in North India and is thus quite popular among vegetarians and among non – Vegetarians.

The way to cook Kumbh kaju Matar masala is thereby exactly the same as you cook mutton liver or Keema Matar in North India. This recipe is now quite popular in all the food dhabas if you travel to Delhi and Punjab due to its taste and the rising awareness about the health benefits of mushrooms.

But a decade ago, mushrooms were considered as poisonous and evils food and thus it was prohibited among Hindu Population in Northern India.


  • Green peas (fresh) – 1 cup.
  • Cashew-nut (whole) – 15 no
  • Mushrooms 250 gm – (1 packet)
  • Garlic chopped – 1 tbsp
  • Tomato paste – 3 tbsp
  • Cashew-nut paste – 3 tbsp
  • Coriander powder – 2 tsp
  • Chilly powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala powder – 1 tsp
  • Butter – 2 tsp
  • Lemon juice of 1 lemon
  • Chopped coriander leaves few
  • Cream fresh – 3 tsp
  • Cumin seed – 1 tsp
  • Onion chopped – 1/2 cup
  • Tomato – 1/3 cup
  • Ghee – 1 tbsp
  • Oil – 3 tbsp


  • Take a pan add ghee and oil temper with cumin seed when its cracked add garlic let the garlic become brownish color add onion cook for 10 minutes.
  • Add tomato, salt,Coriander powder, Chilly powder, Turmeric powder, Garam masala powder little water cook for 10 minutes.
  • Add tomato paste , Cashew-nut paste and add little water and cook well.
  • Add mushroom Cashew-nut (whole) and green peas cook for 8 to 10 minute then finely add cream and butter
  • Check the seasoning Serve hot with garnish of fresh coriander and cream

In this Recipe

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