How to make Malai Dhingri -

Mushrooms in velvety yogurt and cream based gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh Cream (ताज़ी क्रीम ), Button Mushrooms (बटन मशरूम)

Cuisine : Indian

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

advertisement

For more recipes related to Malai Dhingri checkout Creamy Mushroom. You can also find more Main Course Vegetarian recipes like Kaccha Tambota Ma Vengna Ivy gourd-in coriander paste Jain Punjabi Chole Lauki Aloo Matar

Malai Dhingri

Malai Dhingri Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Malai Dhingri Recipe

  • Fresh Cream 1/2 cup

  • Button Mushrooms 500 grams

  • Yogurt 1/2 cup

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1 teaspoon

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions chopped 3 medium

  • Ginger-garlic paste 2 teaspoons

  • Black pepper powder 2 teaspoons

  • Tomato puree 1 cup

  • Salt to taste

  • Cashewnut paste 1/2 cup

  • Garam masala powder 1 teaspoon

  • Honey 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Remove stalks of the mushrooms, clean and boil until three fourth cooked. Drain and set aside.

Step 2

Place yogurt in a bowl, add coriander powder, red chilli powder and turmeric powder and whisk well.

Step 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.

Step 4

Add the ginger-garlic paste and sauté for five minutes. Add the black pepper powder and sauté for two minutes.

Step 5

Add the mushrooms and continue to sauté for five minutes.

Step 6

Add the yogurt mixture and cook till the oil surfaces.

Step 7

Add the tomato puree and salt and sauté till the oil surfaces again.

Step 8

Add two and a half cups of water and bring to a boil, reduce heat and add the cashewnut paste.

Step 9

Mix well, cover and simmer, stirring occasionally, for eight to ten minutes.

Step 10

Sprinkle the garam masala powder and mix. Add the honey and mix well.

Step 11

Adjust the seasoning. Add the fresh cream and cook further for five minutes.

Step 12

Garnish with the coriander leaves and serve.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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.