Halwai February 3, 2019

Ingredients:

• 2 cups – Mushrooms, chopped
• 1/2 cup – Coriander
• 1 tsp – Cumin seeds, salt each
• 1/2 tsp – Kasuri Methi
• 1/4 cup – Milk
• 1/4 cup – Curd
• 1/2 tsp – Gram flour ( Besan )
• 1/4 tsp – Garam Masala
• For the paste:
• 2 – large Onions, chopped
• 1/4 cup – Cauliflower, chopped ( optional )
• 1 cup -Milk
• 2 – Green chillies
• small piece of Ginger, sliced
• 1/2 tsp – Cinnamon
• 1 – Clove

Method:

  1. Combine all the ingredients of the paste in a pan and simmer it for 8-10 minutes till the onions are soft and nearly all the liquid gets evaporated.
  2. Puree the mixture to a smooth paste in a blender.
  3. Keep it aside.
  4. Blanch the chopped mushrooms on high flame for few minutes till the water evaporates.
  5. Combine the milk, curd and gram flour and mix well.
  6. Keep it aside.
  7. Dry roast cumin seeds in a pan, add kasuri methi and the prepared paste.
  8. Saute it for 2-3 minutes.
  9. Add the milk-curd mix and garam masala, salt.
  10. Bring to a boil.
  11. Add mushrooms and coriander at last.
  12. Mix it well.
  13. Turn off the flame.
  14. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur