Monday, 11 January 2016

Mushroom Butter Mashala

                                            

Mushroom Butter Mashala
Ingredients:
250grms Mushroom (boild & golden Fry)
medium Onions, finely chopped
(optional)
1½ teaspoons chopped Ginger
3-4 Garlic Cloves (optional)
 3 medium Tomatoes
 6-8 Cashew Nuts, soaked in water for 15 minutes
 1 small piece of Bay Leaf
 2 Green Chillies, slit lengthwise
 1/2 cup Full Fat Milk
 2 teaspoons Kasuri Methi (dry fenugreek leaves)
 1/2 teaspoon Garam Masala Powder
 1 tablespoon Coriander Powder
 1 teaspoon or to taste Red Chili Powder
 2 tablespoons Fresh Cream (or homemade malai)
 2 tablespoons Butter
 2 tablespoons Oil
Salt to taste.
Method3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste.

3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste.
Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.
Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
Add coriander powder and garam masala powder and mix well.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.Add fried mushrooms, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream.Mix properly and turn off the flame.
Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
 Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
 Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.
 Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
 Add coriander powder and garam masala powder and mix well.
 Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes. Add fried mushrooms, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
 Add fresh cream and mix properly and turn off the flame. Serve with Polao, plain rice or paratha.
Recipe By : Manna Majumder
You can vist FB page - https://www.facebook.com/bengalikadai
Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.
Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
Add coriander powder and garam masala powder and mix well.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.Add fried mushrooms, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream.Mix properly and turn off the flame

1 comment:

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