Gucchi Madra

Rich, earthy, and soulfully comforting — Himachali Gucchi Madra beautifully captures the warmth of mountain cuisine. Today’s recipe comes straight from the kitchen of Jordan Manali, known for celebrating authentic Himachali flavours with simplicity and heart. Slow-cooked to perfection, this traditional delicacy brings together prized gucchi mushrooms, creamy yoghurt, soft makhana, and sweet green peas in a luscious, delicately spiced gravy that feels both festive and comforting. Prepared in P Mark Kachi Ghani Mustard Oil, the dish develops a subtle depth that enhances the natural earthiness of the gucchi while staying true to its authentic Himachali character. Simple yet indulgent, this is comfort food rooted in tradition.

Ingredients for Gucchi Madra

• Gucchi mushrooms – 200 g

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Onion – 1 medium, chopped

• Green chillies – 2, chopped

• Green peas – 1 cup

• Makhana (fox nuts) – ½ cupYogurt – ½ cup

• Turmeric powder – a pinch

• Salt – to taste

• Water – as required
  

Method for Gucchi Madra

1. Wash the gucchi mushrooms thoroughly and soak them in warm water for some time. Drain and keep aside.

2. Heat the P Mark Kachi Ghani Mustard Oil in a pan over medium heat until it reaches its smoking point, then lower the heat. Add chopped onions and sauté until golden brown.

3. Add chopped green chillies, salt, and a pinch of turmeric. Mix well.

4. Add green peas, makhana, and yoghurt. Sauté gently for a couple of minutes so the flavours combine well.

5. Add the soaked gucchi mushrooms and mix carefully. Let the dish simmer on low heat for about 10–15 minutes.

6. Add a little water if you prefer more gravy, and continue cooking until everything is soft and flavourful.

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