Wednesday, February 24, 2016

Mushroom Makhani


250 gm sliced mushroom
8-10 cashewnuts
1/4 tsp cumin seeds
2 cups onion sliced
1 tsp ginger chopped
1 tsp garlic finely chopped
1 tsp coriander powder
1/2 tsp turmeric powder
3/4 tsp garam masala powder
1-1 1/2 tsp kashmiri chili powder
1/2 cup tomato chopped
1 tsp kasuri methi
2 Tbsp fresh cream
butter- as required

  • Soak cashewnuts in water.
  • Heat oil in a pan, add the cumin seeds. Once it starts to brown add the onion, ginger and garlic. Saute well until onion turns golden brown.
  • Reduce the flame, add kashmiri chili powder, turmeric powder, coriander powder,garam masala powderand 2-3 tbsp water. Cook for some time until the masala starts to leave from the sides of the pan.
  • Add the tomatoes. Cook until the tomatoes turn mushy. Remove from heat and allow the mixture to cool.
  • Once cooled grind this mixture along with the soaked cashewnuts.
  • In the same pan, heat little butter. Add the sliced mushrooms and salt. Stir fry until the mushrooms release water and turn golden brown.
  • Add the prepared masala paste  and add approximately 1-2 cups water. Mix well. Check salt and add more if required.
  • Cook on medium low heat for 8-10 minutes.
  • Crush kasuri methi in between your palms and add it to the gravy. Add fresh cream and mix well.
  • Cook for a minute more and remove from heat. Garnish with chopped coriander leaves

1 comment:

  1. I love that cute looking bowl...the mushroom makhani sounds really delicious...


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