Mushroom Malai

Mushrooms cooked in cream and milk and flavored with freshly ground spices is so delicious you will love this recipe. It is also a one pot recipe so no stress with clean up afterwards either. Who doesn’t like that, right? Adjust the heat of the spices to your liking and you have a superb dish ready within a short time that makes your guests think you’ve labored for hours! @sarchakra

PREP TIME: 5 mins

COOK TIME: 15 mins

YIELDS: 3-4

Ingredients

• Mushrooms 16 oz
• Cinnamon 1 inch
• Vegetable oil 2 tbsp
• Green Cardamom 2
• Cloves 3
• Salt to taste
• Sugar 2 tsp
• Mace a few strands
• Nutmeg 1 tsp
• Caraway seeds (shahi jeera) 1 tsp
• Cumin seeds 1 tsp
• Carom seeds 1 tsp
• Coriander seeds 1 tbsp
• White pepper crushed 2 tsp
• Onion 1 large, chopped
• Garlic 1 tbsp
• Ginger 1 tbsp
• Kashmiri red chili powder 1 tbsp
• Red chili powder 2 tsp
• Cashews 12-15
• Tomato paste 1 tbsp
• Tomato 1, chopped
• Dried fenugreek leaves (kasuri methi) 2 tsp
• Milk ½ cup
• Cream ¼ cup

Method

• Grind cashews into a fine powder.
• Put cumin seeds, coriander seeds, carom seeds, nutmeg, mace, shahi jeera, cinnamon green cardamom and cloves in a coffee grinder. Grind into a powder.
• Heat oil. Add onions. Cook for a couple of minutes till the onion starts to caramelize.
• Add sliced mushrooms. Cook on high heat till the mushrooms lose the moisture and starts to get dry.
• Add ginger and garlic. Add tomato paste. Let it cook into the oil. Add chopped tomato. Let it cook for a couple of minutes. Use a potato masher to mash the tomatoes into the curry.
• Add dry ground masala, cashews, red chili powder and Kashmiri chili powder. Add salt and sugar.
• Pour in cream. Let the cream cook into the curry. Then add the milk. Let the mixture come to a boil.
• Crush 1 tsp kasuri methi in your hands. Add to the curry. Mix.
• Serve the mushroom malai. Crush the rest of the dried fenugreek leaves and sprinkle over the curry.

Notes

I use a coffee grinder that I have kept separate for making any fresh Indian masala.

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