Qeema (Keema) Mushroom

BM #114 : Week 4, Day 2
Theme : A-Z theme, Curries

Today’s alphabet is Q and a curry starting with that alphabet is not an easy find :-). So I have gone for an alternate spelling of Keema/Kheema here. Qeema means minced/ground meat and the curry made using it is also called qeema. There are a lot of options available now for vegetarians by substituting the meat with soya or mushrooms or tofu. It’s not technically speaking qeema, since there is no meat. But recipe is same as the one for meat, so it’s called vegetarian qeema.

Coming to the recipe here, I went for the mushroom qeema since that’s what I had. Expect for the qeema part, the base is the same onion and tomato gravy with the regular masalas. But the finely minced mushrooms lended a completely different taste to the curry.

There are many ways to prepare this curry. The one I followed suggested cooking the mushrooms first and mincing it using a blender. A food processor would work well too. If you are using a blender make sure that you don’t puree the mushrooms and are just make a very coarse mix to resemble qeema.

Read on for the recipe.


  • 1 teaspoon oil
  • 200 gms mushrooms, sliced
  • 1 tablespoon oil
  • 1 medium onion, chopped finely
  • 1 tablespoon ginger garlic paste
  • 2 medium tomatoes, chopped finely
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1.5 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/4 cup green peas, optional
  • salt to taste
  • Coriander leaves to sprinkle


  1. Heat 1 teaspoon oil in a pan. Add sliced mushrooms. Sauté until it’s cooked. Strain and reserve the water. Remove the mushrooms to a bowl and wait for it to cool completely. Once it’s cooled down, pulse couple of times in a blender to get a very roughly chopped mix. Be careful not to puree it. Set aside for now.
  2. Heat 1 tablespoon oil in the same pan. Add finely chopped onions and sauté until it turns pink. Add the ginger garlic paste, chopped tomatoes and cook for a couple of minutes. Add the masala powders now – chili powder, turmeric powder, coriander powder and salt. Add green peas too, if using. Mix well and cook until tomatoes are very soft and completely mushy.
  3. Now add the coarse ground mushrooms to this. Add the reserved water and mix well. Cook for 5-6 minutes or until the curry reaches the consistency you prefer, taste test and adjust seasonings. Remove from the heat and serve with rice or roti.

Mushroom pepper fry


Halloween is over now, Thanksgiving is almost here and Christmas is right around the corner. The nature has started throwing a range of colors on the trees. Shades of green, yellow, orange and red are all over the place. And before you have time to take in everything, leaves have started falling to the ground making the trees bare.

The competent trees in the neighborhood have already shed its leaves. Slowly, a whole bunch of them follow the leader. And within a very short time span, there is a whole lane of trees that are just sticks and branches now.

I am thankful for the ones that are still holding onto their leaves with their lives, making this beautiful display of red and orange and yellow. It makes you feel a little warm amidst the setting cold weather.

All I want to do is have a hot cup of tea, pair it with something spicy, throw a blanket on myself and read. This dish may not be perfect with a cup of tea, but it is great with hot rice or vegetable rice. Food…well, that’s how you get ready for winter at my place ;-).

Read on for the recipe.


BM Theme: Dry side dishes


  • 3 cups sliced mushrooms
  • one onion, chopped fine
  • one small capsicum, diced small
  • 1/2 teaspoon chilli powder ( or per taste)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon ground pepper
  • 1 red chilli
  • 5-6 curry leaves
  • 1/2 teaspoon mustard seeds
  • 2 teaspoons oil
  • salt


  1. Heat oil. Add the red chilli, curry leaves and the mustard seeds. Wait for the seeds to crackle.
  2. Add the chopped onion and saute till its pink. Tip in the diced capsicum and let it cook for 2-3 minutes.
  3. Add the chili powder, coriander powder, garam masala and ground pepper along with salt as needed.Mix well.
  4. Now add mushrooms and mix gently. Let it cook until soft. Taste test, adjust seasoning according to your taste.
  5.  Take off the heat when the moisture from the mushrooms is all dried up. Serve with roti, fried rice or plain rice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58

Mushroom Biryani

There are times when you totally forget about the great things you have had in the past. This recipe is one of those.

This absolutely yummy biryani was devoured without a single spoon being left over, yet it is sitting in the drafts folder all forgotten for a really long time.

You can cap this one pot meal well with in 30 minutes. Serve it with plain yogurt and chips (like I did) or with a simple raita.

Source: Edible Garden

Serves : 2


  • Basmati rice           :       1 cup
  • Mushrooms            :       1 cup, chopped
  • Tomatoes                :       2, pureed
  • Onion                         :      1. sliced
  • Peas and Corn        :      handful, frozen variety
  • Tomato ketchup  :      1 tsp
  • Turmeric Powder : 1.2 tsp
  • Chilli Powder          : 1/2 tsp
  • Chole Masala/Biryani Masala/Garam Masala  : 1.5 tsp
  • Salt
  • Ghee                          : 1 tbsp

To Grind:

  • Onion               :          1
  • Ginger              :          1″ piece
  • Garlic               :          4-5
  • Green Chilies  :         3, or per taste


  1. Wash and soak the rice for 10 minutes. Microwave for 15 minutes (or till done) and keep aside.
  2. Wash the mushrooms thoroughly and chop the onions and prep the other vegetables. Grind the onion, ginger, garlic and chilies together. Feel free to add an inch long cinnamon stick, a couple of cloves and cardamom pods as well. I just don’t add these. Puree the tomatoes.
  3. Heat ghee in a pan, add the sliced onions and brown them. Once they change color, add the ground masala and saute until the raw smell goes off. Add the mushrooms and cook for 3-4 minutes. Add the pureed tomatoes, ketch up, spices and salt. Once they are done, take off the heat and mix gently with the cooked rice.
  4. Serve with yogurt or a simple raita.

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