Punjabi- Scallion Mushroom


  • Scallions – 4 stalks (finely chopped)
  • White Button Mushroom – 2 cups (finely chopped)
  • Onion – ¼ cup (finely chopped)
  • Ginger – garlic paste – 1 tsp
  • Cooking oil – 3 tblsp
  • Besan flour – 1 tbslp
  • Turmeric powder – ¼ tsp
  • Plain red chili powder – ½ tsp
  • Roasted Cumin powder – 1 tsp
  • Garam masala – ½ tsp
  • Water – ¼ cup


  • Wash and trim the edges of scallions and chop finely, keep the green and white portion separetly.
  • Wash and chop the mushrooms finely.
  • In a heavy bottomed pan, heat some oil and add the finely chopped onion and scallion white portion.
  • Sauté it for about 3 mins and add the ginger –garlic paste, sauté it well until the raw smell goes off.
  • Add the salt, turmeric powder, plain red chili powder, roasted cumin powder, garam masala and sauté it for a min.
  • Now add the besan flour and sauté it for about 2 mins.
  • Add the finely chopped mushrooms into the masala mixture and cover it with a lid and cook it for 5 mins.
  • Add some water and cook it further or until the oil separates.
  • Once the oil separates, add the green portion of the scallions and mix well with the mushrooms and cover it a lid and turn off the flame.
  • The oniony, tasty “PUNJABI-SCALLION MUSHROOM” masala is ready to serve.

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