Mushroom Mutter Makhani
by Tarla Dalal

Hearty chunks of mushrooms and green peas replace paneer in this famous Punjabi recipe. You can choose any combination of vegetables to add to this rich tomato based makhani gravy. Serve with naans or parathas to make it a completely gratifying meal.

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Mushroom Mutter Makhani recipe - How to make Mushroom Mutter Makhani

2 cups quartered and blanched mushrooms (khumbh)
1 cup boiled green peas
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 tsp chilli powder
1 tsp coriander (dhania) powder
a pinch of turmeric powder (haldi)
2 tbsp fresh cream
1/4 tsp garam masala
1 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi) (kasuri methi)
salt to taste

For The Paste
1 1/2 cups chopped tomatoes
1/2 cup chopped onions
2 large garlic (lehsun) cloves
1/2 tsp finely chopped ginger (adrak)
1 tbsp roughly chopped cashewnuts (kaju)

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method
For the paste

Combine all the ingredients in a deep pan along with ¼ cup of water, cover and cook on a medium flame for 5 to 7 minutes or till the tomatoes and onions soften.
Allow the mixture to cool completely and blend in a mixer to a smooth paste.
Strain the paste with a strainer and keep aside.

How to proceed

Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
Add the prepared paste, chilli powder, coriander powder and turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Add the cream, garam masala, sugar, kasuri methi and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the salt, mushrooms and green peas, mix well and bring it to a boil, while stirring occasionally.
Serve hot garnished with coriander.