Mushroom Malai Curry:

When you cook 365 days a year, its so hard to keep a track of what you have tried and what you haven’t!

Yesterday, I had a chance to procure some good quality mushrooms and was thinking of preparing something nice. Well, you figured…was googling for recipes. Even though I google for recipes, and often stumble upon great works…I rarely do follow them! Its nothing against others style! But for every dish there is something always pre-planned in my mind! I couldn’t get over it…I have my own set of ingredients(the special likings) and a very predictable norms of cooking methods. So, after tire-fully searching for recipes…I gave up (as usual)! And decided to go with something that am comfortable with. The malai-mushrooms, felt okay…its easy to whip.

The most familiar methods are so much nice, when you solely depend upon your own food (especially when there are no eateries for miles)! And you know what? I was bit excited for trying something new and also bit confused while preparing all along…thinking that it is so plain ole method!! Strangely, felt like I have done this N number of times!! So, was wondering for the whole time…where did I taste it before!? Well…who is there to prepare a meal for me?…it got to be me!!!

Guess what? Today, I just scrolled back through my older food pictures….Aha, there you go…it was, already tried n tested…several months ago!!! Number 1: Yep, my memories are going weak, Number 2: Am damn too predictable, Number 3: Well, this is what happens when you cook 365 days a year:( Anyhow…here you go my lovely recipe for Malai Mushrooms.

Ingredients:

Mushrooms 1 box – sliced or cubed
Onion 1 large – grated
Ginger-garlic paste 1 spoon
Tomato 1 large crushed
Almonds 10-15 paste
Milk – 1/2 litre – prepared into cream (1 cup)
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Kashmiri chili powder 1/2 spoon
Coriander seeds powder 1/2 spoon
Cumin seeds powder 1/2 spoon
Garam masala powder 1/4 spoon
Oil few spoons
Cilantro to garnish.

Method:

Heat oil in a wide sauce pan, add ginger-garlic and grated onions and fry real nice, until the raw odor leaves the pan.

Further add salt plus all the mentioned powders and crushed tomatoes. Stir-fry briefly until oil shows up on the sides.

Now, add the mushrooms and almonds paste. Add a cup of water, cover and cook.

Once the mushrooms are done and the gravy thickens, add the cream too, remove from heat.

Garnish with cilantro leaves.

Serve warm along with chappathis or pulkahs. Enjoy your meal.