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.