MUSHROOM MASALA CURRY RECIPE

I'm sharing mushroom recipes frequently these days days right? Yes, I noticed that there are no mushroom recipes in my blog!!!!! Omg!!!!! So I decided to post few mushroom recipes and when we went for grocery shopping I picked 5 to 6 packets and prepared mushroom fry on same day for dinner. Then I mushroom soup and mushroom pulao with you all.


         Now final dish for this mushroom season is this yummlicious mushroom masala gravy. It tastes so yummy and well goes with any paratha and pulao.process also so simple and easy.so give it a try immediately and let me know how it turned.

Servings : 4 persons

Ingredients :

Mushrooms : 2

Medium tomatoes : 2(blend into puree)

Large onion : 1 (blend into a paste)

Ginger garlic paste : 1 tea spoon

Butter : 2 tea spoons

Oil : 1 table spoon

Cumin powder : 1 tea spoon

Chilly powder : 1 tea spoon

Coriander powder : 2 tea spoons

Almonds or cashew nuts : 15 to 20

Poppy seeds/khas khas : 1 tea spoon

Kasuri methi/dried fenugreek leaves : 1 tea spoon

Fresh cream/malai : 2 table spoons

Coriander leaves : 2 table spoons

Garam masala powder : 1/2 tea spoon

Method :

Soak almonds and poppy seeds for 30 minutes and blend into a smooth paste by adding some milk or water.

Now take mushrooms, wash and cut them into halves.

Now heat oil in a pan,add mushrooms and saute until water gets dry.(don't add water while frying,mushroom itself oozes lots of water) now take them into a plate.

Now in same pan,add butter, onion paste and ginger garlic paste,saute for 3 to 4 minutes.

Now add all spice powders and saute for a minute and add almond paste.saute for couple of minutes.

Now add tomato puree and saute for 2 to 3 minutes.

Now add kasuri methi and saute for 1 minute and add mushrooms. Stir it well and add 2 cups of water, mix it well,cover and cook until gravy thicknes.

Finally add coriander leaves,cream and Garam masala powder, cook on low flame for couple of minutes,switch off the flame and serve hot.

Pictorial :

Take soaked almonds and poppy seeds in a blender

Blend into a smooth paste

Now heat oil in a pan, add mushrooms

Cook until water gets dry and take into a plate

Now heat butter in same pan

Add onion paste and ginger garlic paste,saute for 2 to 3 minutes

Now add all spice powders, saute well

Add almond paste

Saute well

Add tomato puree

Cook it well

Add kasuri methi

Add mushrooms

Saute for couple of minutes

Add water

Cover and cook until gravy thicknes,stir in between

Finally add dollop of cream,coriander leaves and Garam masala,cook on low flame for 2 minutes and remove from fire

RESTAURANT STYLE MATAR PANEER RECIPE/MATAR PANEER GRAVY RECIPE

Matar paneer is a vegetarian north indian dish consisting of peas and paneer in a tomato based gravy,spiced with Garam masala.it is often served with rice and an Indian type of bread (naan,paratha,poori or roti)Various other ingredients are often added, such as yogurt or cream. 


Today I'm going to share restaurant style matar paneer. It is so tasty and creamy just like heaven. Preparing matar paneer is also so simple and easy. I hope you will give this a try and let me know how it turned out for you.

Servings : 4 

Ingredients :

Paneer : 250 grams(recipe here)

Matar/fresh or frozen peas : 1 cup

Medium tomatoes : 2

Large onion : 1

Small green chillies : 2

Oil : 2 to 3 table spoons

Fresh cream/malai : 2 table spoons

Sugar : 1/2 tea spoon(optional)

Cashew nuts or almonds : 15 to 20

Cus cus/poppy seeds : 1 tea spoon

Ginger garlic paste : 1 tea spoon

Kasuri methi/dried fenugreek leaves : 1 tea spoon

Chilly powder : 1/2 tea spoon

Coriander powder : 2 tea spoons

Garam masala : 1/2 tea spoon(recipe here)

Cumin powder : 1 tea spoon

Coriander leaves : 1 table spoons

Turmeric powder : 1/2 tea spoon

Method :

First soak cashews(I used almonds) and poppy seeds in water for 30 minutes and blend into a fine paste.

Now heat oil in a pan,add onions and green chillies,saute for 2 to 3 minutes then add ginger garlic paste and saute until raw flavors disappear.

 now add tomatoes. (I have some leftover tomato puree, so I used that) cook for 2 to 3 minutes and remove from fire and let it cool completely and blend into a smooth paste by all some water.

Now transfer this paste into same pan and add all spice powders(except Garam masala) salt and cashew paste and mix it well couple of minutes.

Now add peas and saute for 2 to 3 minutes and add 2 cups of water.

Cover and cook for 5 minutes. If gravy gets dry add some more water if required.

Now when mixture thickens add paneer,kasuri methi,Garam masala and cream.

Cook on low flame for 5 minutes and remove from flame and serve hot.

Pictorial :

Take soaked almonds and poppy seeds in a blender

Blend into a smooth paste

Heat oil in a pan add onions

Add chillies and saute for 2 minutes

Add ginger garlic paste and saute for few minutes

Add tomatoes

Cook for few minutes

Remove from fire and let it cool completely

Blend into a fine puree by adding some water

Transfer this mixture to same pan

Add all spice powders

Add cashew paste

Cook for 2 to 3 minutes

Add peas

Cook for 2 to 3 minutes

Add water

Cover and cook for 5 minutes

Now add paneer

Add kasuri methi and Garam masala

Add dollop of cream

Mix it well

Cook on low flame for few minutes and remove from fire

Serve

MUSHROOM PULAO RECIPE/MUSHROOM BIRYANI RECIPE

Mushroom pulao is a is an easy and tasty recipe and there is no difference between non veg pulao and mushroom pulao.it tastes exactly as chicken or mutton biryani if you try this recipe. Ingredients are also  very simple and easily available.this whole process will be done under 30 minutes and perfect to serve in and in lunch box.


I hope you will give this a try and let me know how it turned out for you.

Servings : 2 to 3

My 1 cup measures 200ml

Ingredients :

Basmati rice : 2 cups

Mushrooms : 250 grams

Large onion : 1 (sliced)

Large tomato : 1 (sliced)

Curd/yogurt : 1/2 cup

Ginger garlic paste : 1 table spoon

Coriander powder : 1 tea spoon

Chilly powder : 1/2 tea spoon

Green chillies : 2

Oil/ghee : 1/3 cup

Coriander leaves : 2 table spoons

Mint leaves : 2 table spoons

Salt to taste

Whole Garam masala :

Bay leaf : 1

Star anise : 1

Cinnamon stick : 1

Cloves : 3

Cardamom : 2

Shajeera/black cumin seeds : 1 tea spoon

Stone flower/phattar phool : 1

Method :

Wash and soak rice for 30 minutes to 1 hour.

Heat oil or ghee in a heavy bottom pan.(I used ghee)

Add whole garam masala and saute for few seconds.

Now add onions and slitted green chillies, fry until onions changes into golden color.

Now add ginger garlic paste and saute until raw flavors disappear.

Now add tomatoes and saute well.

Now add mushrooms and saute well and add coriander powder, salt and chilly powder. Stir it for few minutes.

Now add curd and cook for few minutes.

Now add coriander and mint leaves,saute w for few seconds and and add 4 cups of  water.

Now add rice and mix it well. Cover and cook until water dries by stirring in between.

When there is little water simmer the flame and cook for 5 to 8 minutes and remove from fire and serve hot.

Pictorial :

Cut your veggies

Wash and soak basmati rice

Heat oil or ghee in a pan,add whole Garam masala

Saute for few seconds

Add onions and chillies,saute until they changes into golden color

Now add ginger garlic paste

Saute until raw flavors disappear

Add tomatoes and cook them well

Add mushrooms

Saute well

Add coriander powder,chilly powder and salt

Saute for few minutes

Add curd and saute for 2 to 3 minutes

Add coriander and mint leaves

Add water

Mix it well

Add soaked rice

Mix it

Cover and cook

When there is little water simmer the flame and cook for 5 minutes by covering the lid

Stir it gently

Now yummy mushroom biryani is ready

Serve hot!!!

Tasty!!!!!