How to make Mushroom malaidar -

A rich creamy curry of mushrooms fit for a king.

Sanjeev Kapoor

This recipe is contributed by Member Avneet Oberoi.

Main Ingredients : Mushrooms (मशरूम), Fresh Crewam

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Mushroom malaidar checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Nadur Palak Paneer Pudina Kalimirch Kadala Curry Lowfat Bharwan Aloo

Mushroom malaidar

Mushroom malaidar Recipe Card

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Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mushroom malaidar Recipe

  • Mushrooms 500 grams

  • Fresh Crewam 1/2 cup

  • Yogurt 1/2 cup

  • Coriander powder 1 tablespoons

  • Red chilli powder 1 1/2 teaspoon

  • Turmeric powder 1 teaspoon

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Onion chopped 2 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Black pepper powder 2 teaspoons

  • Tomato puree 1 1/2 cup

  • Salt to taste

  • Cashewnut paste 1/2 cup

  • Garam masala powder 1 teaspoon

  • Honey 1 tablespoon

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Remove stalks of the mushrooms, clean and boil until three fourth cooked. Drain and set aside.

Step 2

Take yogurt in a bowl and whisk with coriander powder, red chilli powder and turmeric powder.

Step 3

Heat oil in a pan, add cumin seeds and when they begin to change color add onions and sauté until translucent.

Step 4

Add ginger paste and garlic paste and sauté for five minutes. Add black pepper powder and sauté for two minutes.

Step 5

Add mushrooms and continue to sauté for five minutes. Add the yogurt mixture and cook till oil surfaces.

Step 6

Add tomato puree and salt and sauté till oil surfaces again.

Step 7

Add two and a half cups of water and bring to a boil, reduce heat and add cashew nut paste Cover and simmer, stirring occasionally, for eight to ten minutes.

Step 8

Sprinkle garam masala powder and mix. Add honey and lemon juice and mix well.

Step 9

Adjust the seasoning. Add fresh cream and further cook for five minutes.

Step 10

Garnish with coriander leaves and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.