Thursday, October 30, 2014

Mushroom Mutter Makhani

Mushroom Mutter Makhani

I like cute little things: Butterfly's, Bee's, Flowers, Birds, Babies and little veggies, whatever it maybe. They maybe little but help us in many ways and give pleasure to our eyes. If I think about little veggies, first thing that come to my mind is mushroom. I can't resist these cuties bringing home. I still remember the day,  I refused eating mushroom curry for the first time, but don't know when I fell in love with these beauties.

Today's recipe is Mushroom Mutter in Makhani gravy. We can add any vegetable or kofta to makhani gravy. Mushroom in this silky, delicious gravy will be prefect for any Indian bread and any flavored rice. 

Mushroom Mutter Makhani

  • 250 grams Mushroom 
  • 1/2 cup Mutter/Green peas
  • 3 tsp Butter
  • 1 Bay leaf
  • 1 Small or 1/2 large Onion
  • 2 Large Tomatoes
  • 10 Cashew nuts
  • 1 tbsp Ginger-garlic  paste
  • 1 tsp Red chilli powder
  • 1/2 tsp Kasuri Methi
  • 1 tsp Tomato Ketchup
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/4 cup Milk or cream.
  • Salt as per taste
  • 1/4 tsp homemade or 1 tsp store bought Garam masala 
  • Grand onion separately and grand tomatoes and cashews.
  • Chop mushroom and fry them in a pan by adding oil or butter until mushroom turn tender. Keep aside.

  • In the same pan, heat butter, add onion paste and ginger-garlic paste and cook until it turns golden brown.
  • Add tomato puree, cashew paste, red chilli powder, kasuri  methi, coriander and cumin powder, tomato ketchup, salt and cook until it leaves the edges.
  • Add 1.5 cup water and cook until butter oozes out.
  • Then add milk or cream, mushroom, mutter and garam masala and cook for 5 minutes.

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