Mushroom Malai

Mushroom Malai is a creamy dish that traces its roots to the Mughlai cuisine. Mughlai cuisine is known for its rich texture and creamy nature of the dishes as Cream and cashewnuts etc are used in cooking. It was supposedly served during the Mughal period to the kings and the rulers then. Some other dishes like Shahi Paneer and Shahi Paneer are also derived from the Mughlai cuisine.

Mushrooms are used in cooking up many dishes as they are quite easy to cook and need very less cooking time as well. Mushroom Malai is a dish that has fresh cream as the main ingredient and the use of Kasuri Methi as well adds a nice flavour to this curry. This curry can be served along with boiled white rice or Naan/roti as a combination.

This is a quick and easy version of the mushroom malai that I have prepared here.

Sharing the recipe of this dish below

RECIPE

Ingredients

Mushrooms                 – 1 cup

Salt                              -1 tsp

Pepper crushed (black) – 1 tsp

Milk Cream                  -1/2 cup

Kasuri Methi crushed – 1 tbsp

Garlic powder – 1 tbsp

Cumin seeds – ½ tsp

Olive Oil                      – 2 Tbsp

STEPS

1. Heat a kadai or round bottomed vessel. When hot add in the oil to the kadai and splutter the cumin seeds.
2. Now add in the mushrooms and keep sauteeing them well. Add in the pepper and the garlic powder and keep sauteeing on low to medium heat.
3. Now once the water from the mushrooms start oozing out and its getting cooked , lower the heat further and add in the fresh cream to it. Make sure that the heat is low so that it doesn’t curdle.
4. Finally keep stirring and let the gravy thicken.
5. Finally add in the crushed kasuri methi to it and add in salt as per taste.
6. Switch off flame when gravy is of desired consistency.
7. Serve hot with Rice/roti