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:
- 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.
- Puree the mixture to a smooth paste in a blender.
- Keep it aside.
- Blanch the chopped mushrooms on high flame for few minutes till the water evaporates.
- Combine the milk, curd and gram flour and mix well.
- Keep it aside.
- Dry roast cumin seeds in a pan, add kasuri methi and the prepared paste.
- Saute it for 2-3 minutes.
- Add the milk-curd mix and garam masala, salt.
- Bring to a boil.
- Add mushrooms and coriander at last.
- Mix it well.
- Turn off the flame.
- Recipe courtesy: UK Rasoi
Recipe courtesy of Nupur