MALAI MUSHROOM

Mushrooms are a surprisingly versatile ingredient — they make their way into our breakfast, lunch and dinner. And their culinary possibilities are seemingly endless. Not only are there numerous varieties to become aquainted with (ahem, it might be time to move beyond the button mushrooms), but you can prepare mushrooms in a number of ways. They can be grilled, stuffed, breaded, fried, roasted, braised and sauteed. Get out of your cooking rut and start experimenting with this earthy ingredient. They’re subtle enough to make a savory side dish for meat eaters and are substantial enough to serve as an entree for vegetarians. My today's experiment is Malai Mushroom, a real scrumptious vegetarian gravy for side.

INGREDIENTS:

400 gm Button Mushrooms
1 tbsp Garlic Paste
2 tsp Ginger Paste
1 tsp Green Chili Paste
1/2 tsp Cumin Seeds
2 Dried Red Chilies
1 tbsp + 2 tbsp White Oil
1/3 tsp Turmeric Powder
1 1/2 tsp Coriander Powder
1/2 tsp Kashmiri Red Chili Powder
1/4 tsp Freshly Pounded Garam Masala
2 tbsp Plain Yogurt (whisked)
8-10 cashew nuts paste
1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
1/2 Cup Fresh Cream
1 tbsp Butter
Salt to taste

METHOD:

Wash and cut each mushroom into 4 slices.
Heat 1 tbsp oil in a deep fry pan.  Fry mushrooms for 4-5 minutes. Remove from from pan and set mushrooms aside.
Heat remaining oil on the same pan. Temper with cumin seeds and dried red chilies, followed by garlic paste, ginger paste and green chili paste. Saute for a minutes or till raw smell of ginger-garlic disappears. Add turmeric powder, garam masala powder, coriander powder, red chili powder. Saute for another minute.
Now add whisked yogurt and cashew nuts paste, keep stirring till spices leave oil from the sides and mix fried mushrooms in it. Add salt. Stir nicely till everything incorporated well with mushrooms.
Pour 1/2 cup warm water in it, cover and cook for 3-4 minutes. Add kasuri methi, fresh cream and butter. Lower the heat and keep covered for another 3 minutes.
Switched off the flame now. Delicious malai mushroom is ready to serve now with naan, paratha, tandoori rotis or any kind of rice plate.
ENJOY.......