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Sunday, May 22, 2011

Malai Methi Matar Mushroom


* 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


* 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.

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