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| Main ingredients | Butter mushrooms, Black peppercorns, Ghee, Green cardamoms, Boiled onion paste, Green chilli paste, Yogurt, Khoya/mawa, Cashewnut-melon seeds paste, White pepper powder, Dried fenugreek leaf powder, Salt, Fresh cream, Fresh coriander sprig |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 20-25 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 300 grams button mushrooms
- 10-15 black peppercorns (kali mirch)
- 1 teaspoon crushed black peppercorns + to sprinkle
- 4 tablespoons ghee
- 7-8 green cardamoms
- 1½ cups boiled onion paste
- 2 teaspoons green chilli paste
- ½ cup yogurt
- ½ cup grated khoya/mawa
- 2-3 tablespoons cashewnut-melon seeds paste
- ½ teaspoon white pepper powder
- 1 teaspoon green cardamom powder
- ½ teaspoon dried fenugreek leaves (kasuri methi) powder
- Salt to taste
- 2-3 tablespoons fresh cream + for garnish
- Fresh coriander sprig for garnish
- Paranthe for serving
Method
- Halve the mushrooms.
- Heat 1 tablespoon ghee in a shallow non-stick pan, add mushrooms and sauté on high heat for 4-5 minutes.
- Heat remaining ghee in a deep non-stick pan, add green cardamoms and black peppercorns, mix and sauté till fragrant.
- Add boiled onion paste and green chilli paste, mix and sauté for 5 minutes on low heat.
- Add yogurt, mix and sauté for 5-6 minutes. Add khoya and cashewnut-melon seeds paste, mix well and sauté for 2-3 minutes.
- Add 2 cups water, mix and let the mixture come to a boil. Lower the heat and cook for 5-6 minutes.
- Add white pepper powder, green cardamom powder, dried fenugreek leaves powder, crushed black peppercorns and salt and mix well.
- Add sauteed mushrooms, mix well and cook for 2-3 minutes.
- Add fresh cream and mix well.
- Transfer into a serving bowl, garnish with a coriander sprig and a swirl of fresh cream. Sprinkle crushed black peppercorns on top and serve hot with paranthe.
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