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Mughlai Mushroom Curry

Mughlai Mushroom Curry
Mughlai Mushroom Curry
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Lunch , Dinner
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About this Recipe

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.

Ingredients & Quantity
  • 250 gram Button mushroom
  • 1 large size Onion
  • 2 nos Green chili
  • 1 large no Chopped tomatoes
  • 1 tbsp Ginger, garlic paste
  • 2 tbsp Cashew nuts
  • 2 tbsp Melon seeds
  • 2 tsp Red chili powder
  • 1 tsp Coriander powder
  • Salt to taste
  • 4 nos. Green cardamom
  • 1 stick Cinnamon
  • 4 no. Cloves
  • 1 tbsp Kasoori methi powder
  • 3 tbsp Desi ghee
  • 1 tbsp Fresh cream
  • 1 tbsp Grated khoya
  • Coriander leaves and ginger Julian for garnish
How to cook?
  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 chili, tomato, red
  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 f
  3. 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.
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