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?
Step-by-Step Pictorial:
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.
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!
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
- 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.
- 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.
- 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.
