Mushroom Mutter Makhani

Mushrooms are tasty and healthy, you can add them with any kind of food. Either in dosa, or soup, or in pulao or kuruma, they are good source of protein. Every-time, I buy mushrooms, and they just lie around for a week. But this week, some how the mushrooms were put into use very early.

All the time, I prepare chilli mushrooms, and they have never disappointed me. But some how quite other recipes with mushrooms were not liked by Sundar. Mushrooms have a peculiar, but unique taste that makes them perfect with perfect kinda recipes. I adopted this recipe online. I was quite bored of preparing the same paneer makhani or paneer butter masala. So I opted for this healthy replacement for paneer in the makhani. If you are a mushroom lover, then just go for this.

 

A rich and creamy Makhani sauce filled with hearty Mushrooms and some bites of Mutter lingering around makes it a great side dish for rotis, or pulao. If you are not a diet conscious person, then just go blindly with the below recipe. Or else cut off the cashews and cream and just replace with a cup of milk, although the taste does differ.



Mushroom Mutter Makhani
(Print this Recipe)

You need
2 cups mushrooms, quatered and blanched
1 cup boiled green peas
1/2 tsp cumin seeds
1/2 cup chopped onions
1 tsp chilli powder
1 tsp coriander powder
a pinch of turmeric powder
2 tbsp cream
1/4 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
2 tbsp oil
salt to taste

For the paste
1 1/2 cups finely chopped tomatoes
1/2 cup chopped onions
2 large cloves garlic (lehsun)
25 mm. (1") piece of ginger (adrak), chopped
1 tbsp broken cashewnuts (kaju)

For the garnish
1 tbsp chopped coriander (dhania)


For the paste

1. Combine all the ingredients in a pan with 1/4 cup of water and cook till the tomatoes and onions soften.
2. Cool and puree the mixture in a blender to make a paste.
3. Strain the paste and keep aside.

1. Heat the oil and add the cumin seeds.
2. When they crackle, add the onions and saute for a few minutes.
3. Add the strained paste, chilli powder, coriander seed powder and turmeric powder and simmer for 4 to 5 minutes.
4. Add the cream, garam masala, sugar and kasuri methi with 1/4 cup of water and simmer for another 3 to 4 minutes.
5. Add the salt, mushrooms and peas and bring it to a boil.
6. Serve hot, garnished with the coriander.