How to make Mushroom Methi Malai - SK Khazana -
Fast tract version of the very popular mushroom dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Dried fenugreek leaves (kasoori methi) (कसूरी मेथी )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mushroom Methi Malai - SK Khazana checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Dhingri Matar Besan Arbi - SK Khazana Aloo Akbari Kaddu Aur Alu Ki Sabzi
Mushroom Methi Malai - SK Khazana Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mushroom Methi Malai - SK Khazana Recipe
Button mushrooms quartered 12-16
Dried fenugreek leaves (kasoori methi) 3 teaspoons
Fresh cream 2 tablespoons
Cashewnut 12-15
Onion chopped 1 small
Ginger-garlic paste 2 teaspoons
Gren chillies chopped 1-2
Ghee 2 1/2 tablespoons
Caraway seeds (shahi jeera) 1/4 teaspoon
Cloves 2
Cinnamon 1/2 inch stick
Black peppercorns 3-4
Salt to taste
Yogurt beaten 3 tablespoons
Rotis to serve
Method
Step 1
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.
Step 2
Heat 1½ tbsps ghee in a non-stick pan, add caraway seeds, cloves, cinnamon and black peppercorns and sauté till fragrant.
Step 3
Add the cashew nut-onion paste and mix well. Cook on low heat for 4-5 minutes, stirring occasionally.
Step 4
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.
Step 5
Break the remaining cashew nuts and add into the pan with mushrooms and mix well.
Step 6
When oil begins to leave the cashew nut mixture, add yogurt, mix well and cook, stirring continuously, for 3-4 minutes.
Step 7
Add Kasuri Methi to the mushrooms and mix well.
Step 8
Discard the cinnamon from the gravy and add it to the mushroom-methi mixture and mix well.
Step 9
Add salt and mix well. Add fresh cream, switch the heat off and mix well.
Step 10
Transfer into a serving bowl and serve hot with roti.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
