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.
