Use This Recipe To Make Mughlai Mushroom Matar Malai Curry For Lunch

• Total Time :90 min
• Preparation Time : 30 min
• Cooking Time : 60 min
• Servings : 4
• Cooking Level : Medium
• Course: Main Course
• Calories: 400
• Cuisine: Indian
• Author: Kishori Sud

Ingredients

• A packet of thoroughly rinsed white baby mushrooms cleaned
• 80 gms cashew nuts (soaked in warm water for 20 minutes)
• 2 tbsp hung curd
• 2 tbsp vegetable oil
• 1 slit green chilli
• 1 large roughly chopped white onion
• 1 inch roughly chopped ginger
• 3 garlic cloves
• 1/4 tsp red chilli powder
• 250 ml milk
• pinch of sugar
• salt as per taste
• 100 gms frozen green peas
• 1 tbsp chopped coriander for garnish
• 1 inch cinnamon stick
• 4 green cardamom seeds only

Step

• Step 1 :

  In a grinder, blend the cinnamon stick and cardamom seeds together into a powder. Keep it aside.

• Step 2 :

  Rinse the grinder and then add in the cashews, curd and also the water in which the cashews were soaked, to make a smooth paste and set aside.

• Step 3 :

  Rinse it again and blend the onion to a paste and set aside. Then blend the ginger and garlic with 2 small bottle caps of water to make a paste and keep it aside.

• Step 4 :

  Now comes the cooking part where you first heat some oil in a deep non stick pan on medium heat.

• Step 5 :

  Add the chilli and saute for a few seconds.

• Step 6 :

  Add the onion paste and keep stirring as we do not want it to splutter at this point.

• Step 7 :

  Fry the mixture for 7 minutes until it starts browning.

• Step 8 :

  Turn the flame on low and add the the ginger garlic paste, frying it for a few seconds. Mix in the spice powder, the red chilli powder and stir well.

• Step 9 :

  After a little before a minute completes, mix in the cashew and curd paste.

• Step 10 :

  Mix everything and fry this curry base for 2 minutes.

• Step 11 :

  Once you feel satisfied with the look of it (the base should be cooked enough but a little raw like al-dente pasta, to welcome a new ingredient and embroiling it in its flavour), fold in the milk while stirring continuously.

• Step 12 :

  Make the gravy smooth and then add the sugar, salt and mushrooms.

• Step 13 :

  Simmer the dish on low heat for 5 minutes with a lid on.

• Step 14 :

  Stir enough so that it does not stick to the bottom.

• Step 15 :

  Add a little water if you feel that the gravy has become too thick.

• Step 16 :

  Now is the moment when you fold in the green peas or matar and keep it on simmer for another 4 minutes.

• Step 17 :

  Turn off the heat and garnish with coriander leaves.

• Step 18 :

  Serve warm with parantha or rice.