Mughlai mushroom curry

Name: Mughlai mushroom curry
Cuisine: Indian
Ingredients: 250 gram Button mushroom; 1 Onion large size; 2 Green chilli nos; 1 Chopped tomatoes large no; 1 tbsp Ginger, garlic paste; 2 tbsp Cashew nuts; 2 tbsp Melon seeds; 1 tsp Coriander powder; 2 tsp Red chilli powder; to taste Salt; 4 Green cardamom; 1 stick Cinnamon; 4 Cloves; 1 tbsp Kasoori methi powder; 1 tbsp Grated khoya; Coriander leaves and ginger Julian for garnish; 3 tbsp Desi ghee; 1 tbsp Fresh cream

Hem Lata Srivastava @cook_7850902

Delhi

A rich, creamy mugali mushroom curry best goes with rumali roti, nan or laccha paratha. it's prepared with onion, tomato, khoya and cream along with dry spices and whole spices.

Mugali cuisine often involves cashew nuts or almonds with malai which gives it a rich nature and really delicious. Though there are variety of dishes that can be prepared using mushroom but here I have used it to make muglai mushroom, for the first time I have prepared this dish and it turned out to be delicious.

A rich, creamy mugali mushroom curry best goes with rumali roti, nan or laccha paratha. it's prepared with onion, tomato, khoya and cream along with dry spices and whole spices.

Hem Lata Srivastava @cook_7850902

Delhi

A rich, creamy mugali mushroom curry best goes with rumali roti, nan or laccha paratha. it's prepared with onion, tomato, khoya and cream along with dry spices and whole spices.

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Ingredients

250 gramButton mushroom
1Onion large size
2Green chilli nos
1Chopped tomatoes large no
1 tbspGinger, garlic paste
2 tbspCashew nuts
2 tbspMelon seeds
1 tspCoriander powder
2 tspRed chilli powder
to tasteSalt
4Green cardamom
1 stickCinnamon
4Cloves
1 tbspKasoori methi powder
1 tbspGrated khoya
Coriander leaves and ginger Julian for garnish
3 tbspDesi ghee
1 tbspFresh cream

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Steps

1

Wash and peel the mushrooms, then cut them into half.
Heat 1 tbsp ghee in a pan and saute the mushroom till light golden. Remove from the pan and keep aside.
Add 1 tbsp ghee in the same pan, add onion and stir 2 minutes. Add green chilli, tomato, red chilli powder, coriander powder, cardamom, cinnamon, clove, melon seeds and cashew nut and 1 cup water saute till the tomatoes become soft.
2

Once the mixture get cool down discard the whole spices then add the mixture into the blender and make a smooth puree.
Heat 1 tbsp ghee in a pan saute the ginger garlic paste, then add the puree, khoya, salt and cook it for 5 minutes on medium hot flame.
Add fresh cream, and mushroom and cook it for few more minutes and switch off the flame. add crushed kasoori methi powder mix well.
Garnish with coriander leaves, serve hot with rumali roti, nan, parantha or steamed rice.