Mushroom & Peas Makhani

Posted on 17 February, 2012 by Radhika Subramanian | Tickling Palates

You’ll need:

  • Mushrooms – 1 Pkt / 200 gms
  • Fresh green peas – 100 gms
  • Onion – 1
  • Red chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Garam Masala Powder – 1 tsp
  • Sugar – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • kasuri methi – 1/2 tsp
  • Fresh cream – 3 tbsp
  • Salt – to taste
  • Oil – 3 tbsp

For the Makhani Gravy:

  • Onion – 2
  • Tomatoes – 5
  • Ginger – 1 inch piece
  • Garlic – 3 pods
  • Cashew nuts – 8 to 10
  • Cloves – 1
  • Cardamom – 1
  • Cinnamon – 1 inch stick

Method:

Heat a pan with 1 tbsp of oil. Add the cardamom, cinnamon and cloves and sauté till the aromas arises. Add the onion, tomatoes, ginger & garlic and sauté over high flame till the tomatoes become mushy. Cool and puree in a blender to thick smooth paste.

Heat a cup of water in a vessel. When hot switch off the stove. Add the quartered mushrooms and a pinch of salt to it and close with a lid. Let it rest for 3-5 min. Drain the water and keep the mushrooms aside. Boil the peas till soft and keep it aside.

Heat a kadai with 2 tbsp of oil and temper with cumin seeds. When they crackle add the onion and sauté till it turns translucent. Add the ground paste, red chilli powder, coriander powder and cook closed over low flame for 4-5 mins.

Add the garam masala powder, sugar, kasuri methi, 1/4 cup of water and simmer for another 3-4 mins. Now add the boiled peas, blanched mushrooms, cream, salt and bring it a boil.

Serve hot topped with more fresh cream and coriander leaves with Rotis or Naan.

Notes:

  • Avoid cream if you are opting for a low cal version.

  • Adding peas is optional.
  • You can also use peanuts while grinding instead of cashew nuts.
  • You can also use mushrooms without blanching them but make sure to cook for another 2-3 mins till they get fully cooked.