Mushroom Methi Malai Masala

When I told Neha that tonight I am going to make triple M masala, she was quite intrigued. Then started her guessing game. Though I would have loved to add fresh green peas a.k.a matar too in the gravy, but didn’t do so as she hates matar. However, I paired it with some matar rice and bell peppers raita, ofcourse I separated the matar from the rice before serving her 🙂 Mushroom and peas go very well with each

other and have made it many times before. However, I was trying mushroom and methi together for the first time and I must admit that it’s a wonderful pairing. The subtle bitterness of methi leaves complement the sweetness of the fresh cream and imparts some flavour to the otherwise dull mushrooms 🙂

Moreover, the whole gravy looked very rich and creamy and it had a restaurant feel to it. Feel free to add paneer or fresh peas to the gravy. Lightly sauteed chunks of bellpeppers too would be a nice addition. You can check my mushroom biryani and mushroom pepper masala too.

Ingredients:

• Mushroom 200 gm
• Methi leaves 1 cup
• Salt to taste
• Onion 1
• Tomatoes 2
• Turmeric powder 1/2 tsp
• Red chili powder 1 tsp
• Coriander powder 2 tsp
• Garam masala 1 tsp
• Ginger 1 inch piece
• Garlic cloves 3-4
• Fresh cream 2-3 tbsp
• Cashew nuts 5-6 (optional)
• Cumin seeds 1 tsp
• Refined oil 1-2 tbsp

Method:

• Clean, wash and chop the mushrooms roughly.

• Blanch it in boiling water for 5 minutes. Drain and keep aside.
• Slice an onion roughly and cook it along with garlic cloves, ginger pieces and few cashew nuts.

• Cool the mixture and grind it into a smooth paste.

• Make a puree of the tomatoes too.
• Clean, wash and chop the methi leaves finely.
• Now heat oil in a kadhai and add the cumin seeds.
• When they splutter, add the onion paste and saute it for few minutes. Add the tomato puree and mix well.

• Add the dry spice powders and cook till the raw smell of the masalas go away.

• Now add the blanched mushroom and some salt. Cook for 4-5 minutes.

• Now add the methi leaves and mix well.

• Add the freshcream and stir. Sprinkle some garam masala on top.

• Remove from heat and garnish with more fresh cream and coriander leaves.

• Enjoy these with rotis or phulkas or pulao. We enjoyed it with some delicious matar rice and bellpeppers raita 🙂
• I had some left over subzi and this was how it got transformed the next day. Amazing mushroom rice.