Mughlai Mushroom

Mughlai Mushroom is a rich and creamy dish. A cuisine which traces its history centuries back. It goes well with naan, roti, or paratha. Try this delicious Mughlai mushroom recipe at home and impress your friends and relatives.

Ingredients

200gram button mushrooms

1 tablespoon butter

To grind

2 medium sized tomatoes

2 medium sized onions

3 green chillies

1 piece of ginger

4 garlic

12 cahewnuts

Other ingredients

1tsp kashmiri red chilli powder

1tsp black pepper powder

1 tsp coriander powder

½ tsp garam masala powder

¼ tsp turmeric powder

2 tsp kasuri methi

1 table spoon curd

2 tbsp warm milk

A pinch of saffron

1tsp sugar

Salt to taste

Oil as needed

Whole spices

2 cardamom

1 bay leaf

1 inch cinnamon

2 cloves

¼ tsp cumin seed

Method

In a pan, add 1 tsp oil and fry the onion until golden brown. Then add tomato green chillies ginger, garlic and cashew nuts and cook until tomato becomes mushy. Blend into a fine paste without adding water and keep aside

Cut the mushrooms into halves.

In a pan add one tablespoon butter and add the mushrooms. Cook until the water content is gone and transfer the butter mushrooms in a bowl.

Soak the saffron in warm milk

Take a pan, heat some oil and add the whole spices. Next add  onion tomato paste and cook on a medium flame till the oil separates. Next add chilli powder, turmeric powder, coriander powder, garam masala powder and black pepper  and mix well.

Now add the sauteed mushrooms to it stir well and cook for 2 minutes on a low flame. Add the soaked saffron and stir well. Add salt, kasuri methi, sugar and curd. Mix well and cook on closed lid for 3 0r 4 minutes.

Garnish with coriander leaves. Now the Mughalai Mushroom is ready to serve with roti or rice

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