Malai Dhingri

Ingredients 

• 1/2 cup fresh cream
• 500 grams button mushrooms
• 1/2 cup yogurt
• 1 tablespoon coriander powder
• 1 1/2 teaspoons red chilli powder
• 1 teaspoon turmeric powder
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 3 medium onions, chopped
• 2 teaspoons ginger-garlic paste
• 2 teaspoons black pepper powder
• 1 cup tomato puree
• Salt to taste
• 1/2 cup cashewnut paste
• 1 teaspoon garam masala powder
• 1 teaspoon honey
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Remove stalks of the mushrooms, clean and boil until three fourth cooked. Drain and set aside.
2. Place yogurt in a bowl, add coriander powder, red chilli powder and turmeric powder and whisk well.
3. Heat oil in a non-stick pan, add the cumin seeds and when they begin to change color, add the onions and sauté till translucent.
4. Add the ginger-garlic paste and sauté for five minutes. Add the black pepper powder and sauté for two minutes.
5. Add the mushrooms and continue to sauté for five minutes.
6. Add the yogurt mixture and cook till the oil surfaces.
7. Add the tomato puree and salt and sauté till the oil surfaces again.
8. Add two and a half cups of water and bring to a boil, reduce heat and add the cashewnut paste.
9. Mix well, cover and simmer, stirring occasionally, for eight to ten minutes.
10. Sprinkle the garam masala powder and mix. Add the honey and mix well.
11. Adjust the seasoning. Add the fresh cream and cook further for five minutes.
12. Garnish with the coriander leaves and serve.

Nutrition Info