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Mushroom Methi Malai
Main Ingredients | Button mushrooms, Dried fenugreek leaves (kasoori methi) |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 12-16 button mushrooms, quartered
- 3 teaspoons dried fenugreek leaves (kasoori methi)
- 2 tablespoons fresh cream
- 12-15 cashewnuts
- 1 small onion, chopped
- 2 teaspoons ginger-garlic paste
- 1-2 green chillies, chopped
- 2 1/2 tablespoons ghee
- 1/4 teaspoon caraway seeds (shahi jeera)
- 2 cloves
- 1/2 inch cinnamon stick
- 3-4 black peppercorns
- Salt to taste
- 3 tablespoons beaten yogurt
- Rotis to serve
Method
- Put 10-12 cashew nuts in a blender jar, add onion, ginger-garlic paste, green chillies and ¼ cup water blend to a fine paste.
- Heat 1½ tbsps ghee in a non-stick pan, add caraway seeds, cloves, cinnamon and black peppercorns and sauté till fragrant.
- Add the cashew nut-onion paste and mix well. Cook on low heat for 4-5 minutes, stirring occasionally.
- Meanwhile, heat remaining ghee in another non-stick pan, add button mushrooms, sprinkle a little salt and saute till all the moisture in the mushrooms evaporate.
- Break the remaining cashew nuts and add into the pan with mushrooms and mix well.
- When oil begins to leave the cashew nut mixture, add yogurt, mix well and cook, stirring continuously, for 3-4 minutes.
- Add Kasuri Methi to the mushrooms and mix well.
- Discard the cinnamon from the gravy and add it to the mushroom-methi mixture and mix well.
- Add salt and mix well. Add fresh cream, switch the heat off and mix well.
- Transfer into a serving bowl and serve hot with roti.
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