Thursday, October 17, 2013


Mushroom Makhani

  1. Mushroom,sliced- 250 gms
  2. Cashew nuts- 8 to 10 nos
  3. Cumin seeds- 1/8 tsp
  4. Onion-sliced- 1.5 cup
  5. Ginger-finely chopped- 1 tsp
  6. Garlic-finely chopped- 1 tsp
  7. Kashmiri chili powder- 1 to 1.5 tsp
  8. Turmeric powder- 1/2 tsp
  9. Coriander powder- 1 tsp
  10. Garam masala- 3/4 tsp
  11. Tomato-chopped- 1/2 cup
  12. Kasuri methi / dry fenugreek leaves- 2 generous pinch
  13. Water- as required
  14. Butter- as required(vegan option -use vegan butter)
  15. Oil- as required
  16. Salt- to taste
  • Soak cashew nuts in water for about 20 minutes.Keep aside.
  • Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
  • Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
  • Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts to this masala and grind to form a smooth paste.Keep aside.
  • In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. 
  • Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
  • Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
  • Add kasuri methi and mix well.Cook for a minute or two.
  • Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.
Serve with roti or rice

  • Add a tsp of butter ,just before serving ,if desired.
  • For a better flavor,you can add 2 to 3 tbsp of fresh cream ,while adding kasuri methi ,if desired.

No comments:

Post a Comment