Follow by Email

Search This Blog

Sunday, May 22, 2011

Malai Methi Matar Mushroom



































Ingredients:



* 2 small bunches of fresh Methi leaves or equivalent frozen methi leaves


* 1 pack of fresh spinach (10 oz)


* 1/2 pound of frozen peas


* 1 pack of sliced mushrooms (8 oz)


* 1" piece of Ginger peeled


* 4-5 cloves of garlic


* 1 Jalapeno pepper


* 1 red pepper


* 1 tablespoon of butter to saute mushrooms


* 1 onions yellow or red


* 1 tablespoons of olive oil + 1 tablespoon of butter for gravy


* 1 teaspoon of cumin seeds


* 1 small stick of cinnamon


* 1 Bay leaf


* 1 pod of black cardamom


* 1/2 tea spoons black peppercorn


* 1/4 teaspoon of asafetida


* 2-3 pods of red chili (fresh or dried, I used frozen that I bought from Indian grocer)


* 2 tablespoon of coriander powder


* 1 teaspoon of cumin powder


* 1 teaspoon of paprika powder


* 1 teaspoon cup of cayenne pepper powder


* 1 teaspoon of turmeric powder


* 1 teaspoon of salt or to taste


* 1/2 teaspoon of ground black pepper


* 1/2 teaspoon garam masala


* 1 teaspoon of Mango powder


* 1 cup of tomato puree


* 1/2 cup sour cream


* 1 cup of fresh cream or half and half


* 1 tablespoon of corn starch


* 1 cup of cold water


* 1 teaspoon sugar





Method



* Boil water in pan, add washed and chopped spinach and Methi leaves.


* Boil the leaves for 10 min or until tender (in uncovered pan to preserve green color,if you cover it, they will turn dark)


* Drain water, and set aside.


* Make ginger, garlic and Jalapeno paste with red pepper in food processor set aside.


* Heat one table spoon of butter in a frying pan, add red pepper, ginger garlic paste and saute for 1 min.


* Add sliced mushroom in this red pepper garlic paste and saute for 2-3 min until mushrooms are light brown but not overly cooked and set aside.


* Chop and finely grind onion in food processor and set aside.


* Heat olive oil and butter in a deep pan.


* When oil is heated at cumin seeds.


* When cumin seeds crackle, add bay leave, cardamom pods, cinnamon stick and peppercorn and asafetida.


* Add ground onions saute until light brown.


* Add Chili pods and cook for another 1 min.


* Now add all the dry spices and salt.


* Cook for 1 min.


* Add tomato puree.


* Cook for 2 min with occasional stirring.


* Add sauteed mushrooms to this.


* Mix 1 cup of heavy cream or half and half and sour cream to spinach and Methi leaves and grind with hand blender to desired consistency.


* Add this to the gravy and cook for 1-2 min.


* Add peas and 1/2 cup of water to and cook for 2-3 min.


* Mix corn starch in 1/2 cup cold water and mix well until not lumpy.


* Add corn starch mix and sugar to the gravy and cook for another 2-3 min.



Serve Hot with Roti, Naan or Rice.



Recipe and Photographs by Surekha.

No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...