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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toast green chillies, garlic cloves, and peanuts in a pan for 2-3 minutes until they start turning light golden brown.
Add oil and jeera to the pan, cook for another 2-3 minutes until fragrant.
Transfer the mixture to a mortar and pestle, add fresh coriander and salt, and grind to form a coarse paste. Alternatively, use a mixer grinder.
In a pan, add butter and a little oil, then add whole mushrooms. Cook until the mushrooms turn golden brown from the bottom and are cooked through. Add salt to taste and mix.
Add the prepared thecha along with fresh cream to the mushrooms and gently mix well. Let it simmer, ensuring mushrooms are well coated with the creamy thecha sauce.
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For a milder thecha, reduce the number of green chillies.
Ensure the mushrooms are dry before cooking to achieve a golden brown color.
Can I use dried mushrooms?
Yes, but rehydrate them in warm water before use.
What can I use instead of fresh cream?
You can substitute with coconut cream for a different flavor.
How spicy is this dish?
The dish is quite spicy due to the thecha, but you can adjust the spice level by reducing the chillies.
Can I make the thecha in advance?
Yes, the thecha can be made a day ahead and stored in the refrigerator.
Is there a substitute for peanuts in the thecha?
You can use cashews or almonds as a substitute for peanuts.
