Mushroom Matar Malai

It's been a long time (nearly 3 years) I met my elder brother and sister-in-law, who are big-time foodies!!! Bhaiya went overseas to pursue his post-graduation studies n I was doing my engineering that time... I loved cooking, but I wasn't that much keen into experimenting dishes n feeding everyone in family... Since then, I never got a long vacation to stay with him!!! Later on, he got engaged with a beautiful lady n then on his next visit, they got married... After their wedding, I had a good time with sister-in-law (TJ) as she was to follow a visa process n all (I personally hate this waiting mode) but then she too left me alone :(

When we had been together last time, we didn't get to spend much time cooking a variety of food at home... we had a gala time visiting restaurants n street food though ;) And now the only way of communication is a voice/video call!!! I'm so much waiting to meet n include them in a list of my lab rats ;)

They're blessed with a baby boy n he's now a big boy (9 months old) ;) And yes, I'm super excited to say that he has truly inherited foodie genes from his parents :P At this age even, he enjoys different tastes n flavors of baby-food! More, he whoops seeing a plate of food which he's not supposed to eat!!! Hahaha...

Back to this dish... they made this dish a few weeks ago and shared this pic with me!

Since then I wanted to replicate the same one in my kitchen... Yey!!! Looks quite similar, isn't it??!!! :)

 

Here you go with a rich and creamy North-Indian style gravy with a combo of Mushrooms, Green Peas, Fenugreek Leaves n Full Cream... Naah, better I say - Mushroom, Matar, Methi n Malai :) :) :)

Makes: 2-3 servings

INGREDIENTS:

8-10 Button Mushrooms

1/2 cup Green Peas

1/4 cup Chopped Fenugreek Leaves

1/4 cup Full Cream

1 Finely chopped Onion

1 tsp Ginger-Garlic Paste

1/2 tsp Garam Masala

1/2 cup Tomato Puree

4-5 Cashewnuts

1 tsp Melon Seeds (magajtari)

1/2 tsp Cumin Seeds

1 tbsp Ghee

Salt, to taste

STEPS TO FOLLOW:

- Wash and trim all the mushrooms. Cut them into thin slices (or small cubes) and keep aside.

- Take cashewnuts and melon seeds in a mixture jar and add 2 tbsp of water. Grind them together to make a smooth white paste.

- Heat ghee in deep vessel and add cumin seeds into it. 

- Once it starts crackling, add chopped onions and ginger-garlic paste into it. Saute it until onions are soft and light brown in color.

- Mix tomato puree, fenugreek leaves, white paste and green peas along with all the spices into it. 

- Add sliced (or cubed) mushrooms and cream into it. Keep stirring well to coat everything with cream.

- Cook it covered on medium flame for around 5 mins. 

- Check if it looks dry, add 2 tbsp of cream (or 4 tbsp milk). Add all the seasonings and adjust according to your taste. Cook it for nearly 4-5 mins without lid. 

- Transfer it to a serving bowl and garnish with fresh cream.

- Serve hot!!! 

SJ's NOTE:

- A very rich and creamy gravy for those who love 'Khoya Kaju'.

- I used full cream, instead you can use full fat milk too :)