Mughlai Mushroom Malai is rich, creamy and delicious curry. Mughlai Mushroom Malai is perfect side dish, goes well with naan, roti or paratha. Mughlai Mushroom Malai is one of my favorite recipes that uses basic Mughlai masalas such as coriander powder, garam masala and kasuri methi. Serve this versatile dish as a subji with hot parathas or as a curry with hot steamed rice.

Mughlai food is one of the most popular cuisine, whose origin can be traced back to the times of Mughal Empire. Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. There are so many Mughlai dishes like Shahi Biryani, Shahi paneer, Achari Gobhi, etc.…. so many dishes mostly based on nut gravy’s, aromatic spices and rich creamy texture. So today I’m presenting this royal dish Mughlai Mushroom Malai which is inspired by Mughlai cuisine.

Ingredients:

• 250 gm Button Mushroom
• 1 Medium Sized Onion Chopped
• 1 cup Tomato Chopped
• ¼ cup Cashew Nuts
• ¼ cup Fresh Cream or Malai
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 2-3 tbsp Ghee or Butter
• 1 tbsp Oil
• 1-2 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Coriander Powder
• 1-2 Bay Leaves
• 1-2 Big Cardamom
• Pinch of Hing/Asafoetida
• Salt
• 1-2 tsp Kasuri Methi/Dried Fenugreek Leaves
• Chopped Coriander Leaves for Garnishing

Method:

1. Wash and clean Mushroom, and cut it into slices or halve it.
2. In kadhai heat ghee or butter, add chopped mushrooms, salt and sauté it for 2-3 minutes on medium flame till golden brown.
3. Remove mushroom into a plate using slotted spoon and keep aside.
4. Now use the same pan with remaining ghee. Add ginger-garlic paste, add chopped onion and cashew nuts in it, and sauté it till golden brown.
5. Add chopped tomatoes, red chili powder, turmeric, coriander powder, garam masala, salt and fry it till tomato becomes soft and mussy.
6. Sauté it till mixture leave the oil, switch of the flame and keep aside till it cools down.
7. Once mixture gets cool down, add it into blender jar and make fine smooth paste.
8. Again take the same kadhai and heat oil it. Add bay leaves, big cardamom and pinch of hing in it, then add the prepared paste.
9. Now add ½ cup of water, bring it to boil or boil it for 2-3 minutes. Add fresh cream and mushroom. Mix it well and cook it for few minutes.
10. Mughlai Mushroom Malai is ready, sprinkle some Kasuri methi and garnish it with chopped coriander leaves. You can now serve with roti, paratha or Naan.

Tips:

• If mushroom is small, you can just halve it, no need to slice.
• You can add other veggies too like sweet corn or green peas.
• If you want vegan curry, then just skip cream and use dairy free butter instead of ghee.

5.0 from 2 reviews

Mughlai Mushroom Malai

 

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Mughlai Mushroom Malai is rich, creamy and delicious curry. Mughlai Mushroom Malai is perfect side dish, goes well with naan, roti or paratha. Mughlai Mushroom Malai is one of my favorite recipes that uses basic Mughlai masalas such as coriander powder, garam masala and kasuri methi.

Author: Binjal Pandya

Recipe type: Sabji & Curry

Cuisine: Indian

Ingredients

• 250 gm Button Mushroom
• 1 Medium Sized Onion Chopped
• 1 cup Tomato Chopped
• ¼ cup Cashew Nuts
• ¼ cup Fresh Cream or Malai
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 2-3 tbsp Ghee or Butter
• 1 tbsp Oil
• 1-2 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Coriander Powder
• 1-2 Bay Leaves
• 1-2 Big Cardamom
• Pinch of Hing/Asafoetida
• Salt
• 1-2 tsp Kasuri Methi/Dried Fenugreek Leaves
• Chopped Coriander Leaves for Garnishing

Instructions

1. Wash and clean Mushroom, and cut it into slices or halve it.
2. In kadhai heat ghee or butter, add chopped mushrooms, salt and sauté it for 2-3 minutes on medium flame till golden brown.
3. Remove mushroom into a plate using slotted spoon and keep aside.
4. Now use the same pan with remaining ghee. Add ginger-garlic paste, add chopped onion and cashew nuts in it, and sauté it till golden brown.
5. Add chopped tomatoes, red chili powder, turmeric, coriander powder, garam masala, salt and fry it till tomato becomes soft and mussy.
6. Sauté it till mixture leave the oil, switch of the flame and keep aside till it cools down.
7. Once mixture gets cool down, add it into blender jar and make fine smooth paste.
8. Again take the same kadhai and heat oil it. Add bay leaves, big cardamom and pinch of hing in it, then add the prepared paste.
9. Now add ½ cup of water, bring it to boil or boil it for 2-3 minutes. Add fresh cream and mushroom. Mix it well and cook it for few minutes.
10. Mughlai Mushroom Malai is ready, sprinkle some Kasuri methi and garnish it with chopped coriander leaves. You can now serve with roti, paratha or Naan.

Notes

• If mushroom is small, you can just halve it, no need to slice.
• You can add other veggies too like sweet corn or green peas.
• If you want vegan curry, then just skip cream and use dairy free butter instead of ghee.

3.5.3208

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