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Mushroom Malai Methi (Fenugreek and Mushroom in Cream Sauce)
Mushroom is a go to ingredient in our home and when it comes to cooking it , we try a lot of experiments on it. The mushroom mutter methi malai is a famous north Indian dish which is served in a white gravy. I just tweaked it a little to make it a little yellowish than white , hope you guys like it.
Let me know in the comments below.
Cuisine - Indian,
Keywords- Vegetarian, Mushroom Malai Methi, Tasty, Cooking, Recipe
Prep Time – 10 Mins.
Cook Time – 35 Mins.
Ingredients:
15 Mushrooms thinly sliced
1 spoon of Chilli powder
2 Green chillis
1.5 inch of Ginger thinly chopped
3 cloves of Garlic
1 Onion finely chopped.
1 spoon Cumin seeds,
2 Bay Leaves.
2 Cardamom pods
2 Cloves
1 small piece of Cinnamon stick.
3 spoons of Ghee/Clarified Butter
15-20 fresh (methi) fresh Fenugreek leaves
¼ cup cream.
4-5 cashew pieces.
Salt to taste
½ spoon of Ghee
1 Star Anise
1 spoon of Garam Masala
½ Spoon of Cumin powder
½ spoon of Turmeric powder
2 spoon of Kasturi Methi (Dried Fenugreek Seed)
½ spoon of Sugar
½ spoon of kewra water
RECIPE :
1. 15 Mushrooms thinly sliced, make sure you cut the from the side.
2. 1 Onion finely chopped.
3. Green Chilis cut in a diagonal fashion.
4. 3 cloves of Garlic and 1.5 inch of Ginger thinly chopped.
5. Dry Spice - 1 spoon each of Cumin, Bay Leaf, 2 cardamom pods, 2 cloves and 1 small piece of cinnamon stick.
6. In a wok add some Ghee/Clarified Butter, when it gets heated add the mushroom and sauté it a bit until the mushroom starts leaving water. Add a little salt and chili powder to the mushrooms.
7. You can also add 15-20 fresh (methi) fenugreek leaves to this if you like the taste of fresh methi leaves, this is optional.
8. In another pan heat some Ghee, add the dry spice mix and sauté for 2 minutes.
9. Add the chopped onions, Chilis and the ginger and garlic and keep sautéing until the onions get to turn brown and your kitchen is filled with the aroma of the spices.
10. Add cashew nuts – 4 pods and cook for 2 more minutes.
11. Turn off the stove, grind the contents after it cools down in a grinder to form a thick paste. Add 4 spoons of cream to the paste.
12. In the same wok now add ½ spoon of Ghee, add a piece of Star Anise , add a spoon of Garam Masala, ½ Spoon of Cumin powder, ½ spoon of turmeric powder and sauté for a minute. Also add some salt to taste.
13. Now add the paste in the wok and keep sautéing for a minute, keep stirring so that the spices gets mixed with the paste and the color of the paste looks more consistent.
14. Add 2 table spoon of Kasturi Methi (Dried Fenugreek Seed)
15. Now add the mushrooms in it and cook for 10 minutes. Please make sure you add the mushroom broth as well , I love the taste of it and would never that go away from the dish.
16. You can add half a spoon of Sugar now if you like a little sweetness in your dishes, this would elevate the dish.
17. Sprinkle two drops of Kewra water/Rose essence at this stage to make the dish more exotic. (This is optional as well)
18. Keep the lid closed as that will help absorb the spices in the mushroom.
19. Garnish the dish with dry spices and a cinnamon stick as shown in the picture.
20. Serve it hot , It goes well with Indian Naan Bread, Roti and Pulao.
