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

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

1. Step 1:

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

2. 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.

3. 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.

4. Step 4:

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

5. Step 5:

   Add the chilli and saute for a few seconds.

6. Step 6:

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

7. Step 7:

   Fry the mixture for 7 minutes until it starts browning.

8. 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.

9. Step 9:

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

10. Step 10:

    Mix everything and fry this curry base for 2 minutes.

11. 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.

12. Step 12:

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

13. Step 13:

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

14. Step 14:

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

15. Step 15:

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

16. Step 16:

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

17. Step 17:

    Turn off the heat and garnish with coriander leaves.

18. Step 18:

    Serve warm with parantha or rice.