How to make Mushroom malaidar -
A rich creamy curry of mushrooms fit for a king.
This recipe is contributed by Member Avneet Oberoi.
Main Ingredients : Mushrooms (मशरूम), Fresh Crewam
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mushroom malaidar 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 Tamate Ji Curry Jeera Aloo Shepherd’S Pie Stir Fried Beancurd With Asian Greens
Mushroom malaidar 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 : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mushroom malaidar Recipe
Mushrooms 500 grams
Fresh Crewam 1/2 cup
Yogurt 1/2 cup
Coriander powder 1 tablespoons
Red chilli powder 1 1/2 teaspoon
Turmeric powder 1 teaspoon
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion chopped 2 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Black pepper powder 2 teaspoons
Tomato puree 1 1/2 cup
Salt to taste
Cashewnut paste 1/2 cup
Garam masala powder 1 teaspoon
Honey 1 tablespoon
Lemon juice 1 tablespoon
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
Take yogurt in a bowl and whisk with coriander powder, red chilli powder and turmeric powder.
Step 3
Heat oil in a pan, add cumin seeds and when they begin to change color add onions and sauté until translucent.
Step 4
Add ginger paste and garlic paste and sauté for five minutes. Add black pepper powder and sauté for two minutes.
Step 5
Add mushrooms and continue to sauté for five minutes. Add the yogurt mixture and cook till oil surfaces.
Step 6
Add tomato puree and salt and sauté till oil surfaces again.
Step 7
Add two and a half cups of water and bring to a boil, reduce heat and add cashew nut paste Cover and simmer, stirring occasionally, for eight to ten minutes.
Step 8
Sprinkle garam masala powder and mix. Add honey and lemon juice and mix well.
Step 9
Adjust the seasoning. Add fresh cream and further cook for five minutes.
Step 10
Garnish with coriander leaves and serve.
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