Mushroom is a very nutritious food for the non-meat lovers. You will fall in love with Mushrooms once you try this delicacy. It goes very well with Roti.
Mushrooms – 15 (button mushrooms)
Onions – 1 big
Tomatoes – 2 big
Ginger-Garlic paste – 1 Tbsp
Green chillies – 2
Red chilli powder – 2 tsp
Turmeric powder – 1/4 tsp
Malai (cream) / Milk – 1 Cup
Rice flour – 1 Tbsp (if using milk)
Mustard – 1/2 tsp
Zeera – 1/4 tsp
- Wash mushrooms under running water. Dry them with paper towel and thinly slice them.
- In a sauce pan, add oil and start doing seasoning with mustard & zeera.
- Add finely chopped onions and some salt and fry them until light brown. Add turmeric.
- Now add ginger garlic paste and fry for a minute.
- Mean while prepare tomato and green chilli puree by grinding them together into a fine paste.
- Add this puree, red chilli powder to the fried onions and cook for 8 mins under med flame, covering with lid.
- When you get good onion tomato sauce, add the mushrooms and let it cook for 8-10 mins under medium flame, covering with lid. Mushroom oozes lot of water while cooking. So, let it cook in its own juices and make gravy.
- Meanwhile take the milk and add the rice flour and mix very well. If using cream, ignore this step.
- Pour this malai/milk into the mushroom gravy and let it cook uncovered, constantly stirring. Otherwise, milk gets curdled.
- When it starts boiling and getting thick, let it boil for a min and switch off the stove. Garnish with chopped coriander.
That’s it! Creamy Malai Mushroom is ready to serve with Rotis.
- To avoid fatty cream / malai, or half & half milk in the gravy, I use normal milk and rice flour.
- Adding rice flour to the milk gives gravy, that creamy/malai texture.
- Adjust the consistency of the gravy curry by adding little water/milk if needed.