Mushroom Peas Makhani

Mushroom Peas Makhani
First, my apologies…I’ve been hibernating in my hermit hole the past few days for reasons I’m unable to decipher myself. That being said, I’ve truly felt the extra love, attention, and care from my family, friends(including my lovely blogger friends) and their understanding and support during this low period of my life. Snapping out of the irrelevant emotions this recipe which is due over a month ago is from one of my fellow blogger and a true friend Anu’s blog. The reason I chose this recipe from the many I had short-listed from her extensive collection is due to the fact that I had a big box of button mushrooms in my refrigerator. When I go for grocery shopping I promise myself that I’ll write down a list of items and go with the list without any wavering thoughts. Seldom do I follow, the simple awe of eye-catching items show cased just captures me and I give into the temptation and end up with more ingredients my refrigerator struggle to hold. Instead of resisting the urge I’m on the path to convincing my husband into buying an extra refrigerator or freezer storage for the garage. I’m not sure how long I can try to break the impassive wall my husband has built …..may be more salt or more sugar in his food? Hmmm…..my thoughts are dangerously turning vengeful!

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Coming to the recipe, a rich smooth tangy tomato gravy with new combination of masala ingredients wavering from my usual method of making gravy gave this dish the right tick, twist, and twirl that was absolutely needed to awaken the taste buds of my family. True to its title this dish is quite rich and even though I would be happy to make this recipe every once in a while they also will be on the recipe list for special occasions. While I plot my next move towards getting the extra refrigerator or freezer why don’t you check the recipe out and lemme know what you think?

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Step-by-Step Pictorial:

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In a pan heat 2 tsp of oil, add fennel seeds and dry red chillies. Saute till they turn slightly brown about 30 secs. Add chopped onions and garlic cloves and fry till the onions turn golden brown.
Add cashews and ginger and saute for a minute. Add tomatoes and saute till they turn into a pulp and oil separates from the ingredients. Switch off the flame and set it aside to cool completely. Once cool, grind the ingredients to a smooth paste. Sprinkle few tablespoons of water if needed.

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Heat a tablespoon of butter in the same pan and add sliced mushrooms and peas. Sautee till the mushrooms wilt and turn golden brown. Now add the ground paste. and simmer till oil separates about 3 to 4 minutes. Add salt, red chilli powder, garam masala, and mix well. Simmer further for 2 minutes and if the gravy turns very thick add little water. Add kasuri methi and half & half/ cream and mix. Simmer for another minute and switch off flame. Garnish with coriander leaves and serve hot with roti or rice. Enjoy!

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Mushroom Peas Makhani

Ingredients

    • Button Mushrooms — 1.5 cups cleaned and thinly sliced
    • Frozen Peas — 1 cup (alternatively fresh peas can be used….cook them before using)
    • Kasuri methi/ Dry Fenugreek Leaves — 2 Tbsp crushed
    • Half & Half/ Fresh cream — 4 tbsp
    • Cumin seeds/Jeera — 1 tsp
    • Butter — 1 Tbsp
    • Oil — 1 Tbsp
    • Salt to taste
    • Coriander leaves — 2 Tbsp chopped finely for garnish
    • Red chili powder — 1 tsp
    • Garam Masala — 1/2 tsp

For Gravy:

  • Tomato — 2 large chopped finely
  • Onion — 1 large chopped finely
  • Garlic cloves — 4
  • Ginger — 1/2″ bit grated
  • Cashews — 10
  • Dry red chilies — 1
  • Fennel seeds — 1/2 tsp
  • Oil — 2 tsp

Instructions

  1. In a pan heat 2 tsp of oil, add fennel seeds and dry red chillies. Saute till they turn slightly brown about 30 secs. Add chopped onions and garlic cloves and fry till the onions turn golden brown.
  2. Add cashews and ginger and saute for a minute. Add tomatoes and saute till they turn into a pulp and oil separates from the ingredients. Switch off the flame and set it aside to cool completely. Once cool, grind the ingredients to a smooth paste. Sprinkle few tablespoons of water if needed.
  3. Heat a tablespoon of butter in the same pan and add sliced mushrooms and peas. Saute till the mushrooms wilt and turn golden brown. Now add the ground paste. and simmer till oil seperates about 3 to 4 minutes. Add salt, red chilli powder, garam masala, and mix well. Simmer further for 2 minutes and if the gravy turns very thick add little water.
  4. Add kasuri methi and half & half/ cream and mix. Simmer for another minute and switch off flame. Garnish with coriander leaves and serve hot with roti or rice. Enjoy!

Notes

The original recipe calls for adding 1/2 tsp of sugar. I didn’t because of personal preference.
Also I didn’t add kitchen king masala along with the spice powders as I didn’t have any.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!

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