Mushroom Mutter Malai

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 8-10 - Button mushrooms
  • 1/2 cup - Green peas
  • 1/4 cup - Chopped fenugreek leaves
  • 1/4 cup - Full cream
  • 1 - Finely chopped onion
  • 1 tsp - Ginger garlic paste
  • 1/2 tsp - Garam masala
  • 1/2 cup - Tomato puree
  • 4-5 - Cashewnuts
  • 1 tsp - Melon seeds (magajtari)
  • 1/2 tsp - Cumin seeds
  • 1 tbsp - Ghee
  • Salt to taste

How to Make Mushroom Mutter Malai

  • Wash and trim all the mushrooms and cut them into thin slices (or small cubes) and keep aside.
  • Take cashew nuts and melon seeds in a mixture jar and add 2 tbsp of water, grind them together to make a smooth white paste.
  • Heat ghee in a deep vessel and add cumin seeds into it.
  • Once it starts crackling, add chopped onions and ginger garlic paste into it.
  • Saute until onions are soft and light brown in colour.
  • Mix tomato puree, fenugreek leaves, white paste and green peas along with all the spices into it.
  • Add sliced (or cubed) mushrooms and cream into it.
  • Keep stirring well to coat everything with cream.
  • Cook covered on medium flame for around 5 minutes.
  • If it looks dry add 2 tbsp of cream (or 4 tbsp milk).
  • Add all the seasonings and adjust according to your taste.
  • Cook for nearly 4-5 mins without lid.
  • Transfer it to a serving bowl and garnish with fresh cream.
  • Serve hot.
  • Recipe Courtesy: My Own Food Court

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