Makhani-s are favorite of almost everyone. There is no one who can resist them be it for Butter Chicken (Chicken Makhni) or Butter Paneer (Paneer Makhni). This North Indian Punjabi Dish is famous worldwide.
Today I’ll be sharing the recipe of another irresistible Curry called Mushroom Matar Makhni or Mushroom-Matar Butter-Masala Curry.
Everyone is aware of the myth associated with mushrooms which I had talked about in my earlier posts of recipes with Mushroom. The myth about it says that it is non veg and its bite & smell manifest it apparently but it is not truth. It is of course a vegetarian ingredient. We are Non Vegetarians but Mushroom is not a very popular ingredient for any dish, most probably because of the latter reason. We are not strict Non Vegetarians that’s why we seldom go for it.
This time I had Mushrooms in the pantry so I thought to go for its Makhni with peas in season, which being one of the most likeable curries in my home that might be enjoyed. Going with that alternative proved itself a sure shot hit. Pooh who is always a criticizer of mushrooms because of its smell and who stays away from it, also enjoyed the Butter masala curry. So this (me) foodie and my family who are fond of Indian cuisine mostly, are experimenting with their palate and trying to be adaptive foodie for delicious and healthy dishes.
Time Taken– For Preparation- 20 min
For Cooking- 35-40 min
Category- Side Dish of Main Course (Curries)
Mushroom- 1½ cup (1 pack)
Peas- ½ cup
Cumin Seeds- ½ tsp
Onion – 1 medium (finely chopped)
Ginger Paste- 1 tsp
Garlic Paste- 1 tsp
Red chilli Powder- 1½ tsp
Coriander Powder- 1½ tsp
Kashmiri Red chilli Powder- 1 tsp
Garam Masala Powder- ¼ tsp
Cumin Powder- ½ tsp
Sugar- ½ tsp
Butter Cube- 1-2 “
Butter- 2 tbsp
For Gravy Paste-
Onions- 2 large (sliced)
Tomatoes- 4 large (roughly sliced)
Ginger- 1 inch (roughly chopped)
Bay leaves- 1
Cinnamon stick- 1”
Green Cardamom- 5 cloves
Cashew nuts- 10
Butter- 2-3 tbsp
Steps to follow
Let’s start with making gravy paste
- Heat butter in a thick bottomed deep pan; add in bay leaf, cinnamon stick, crushed green cardamoms and sauté until they start leaving roasting aroma.
- Stir in ginger & garlic.
- Now lower the flame and add cashew nuts. Sauté carefully (avoid burning) to attain just slight brown color.
- Immediately add onions and tomatoes. Sauté those for a while on low flame until slight tender and onions are soft.
- Turn off flame and blend (keeping aside the bay leaf) this paste mixture into a smooth curry paste. Keep aside for sometime.
- Meanwhile in the same pan, take 2 tbsp of butter and heat up to melt.
- Add in cumin seeds to crackle and add onions to get stir cooked until golden brown.
- Mix in ginger paste and garlic paste. Cook it until nice brown.
- Add in powdered spices except Garam Masala (red chilli powder, turmeric, kashmiri red chilli powder, coriander powder, cumin powder) on flame lower to medium. Let spices get done.
- Now add that prepared gravy/curry paste followed by garam masala(+that bay leaf). Give it all a nice stir.
- Add in sliced mushrooms and peas followed by seasoning (i.e .salt and slight sugar) and then 1-2 cups of water/vegetable stock. Cook it, when boil comes, lower the flame to simmer and add that 2’’ butter cube.
- Simmer it closed until mushrooms & peas are soft with desired gravy consistency.
- Take out and serve hot with rotis or phulkas. Or your choice of accompaniment.
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