Mushroom in rose gravy

A mushroom dish with a flowery twist. This dish is not a low fat dish.

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Ingredients

Button Mushroom -250 gms

Onions – 2 medium size

Milk – 2 cups

Malai or Fresh Cream – 1 cup

Garlic – 5-6 cloves

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Clove (Laung) – 4-5

Dal Chini (Cinnamon) – ½ inch stick

Cardamom (Eliachi) – 2

Kasuri Methi (dry) – 2 tsp

Jaggery – 1 lemon size ball

Rose Petals (desi gulab) – 1 cup

Rose water – 2 tsp

Rose essence – 2-3 drops (if the rose essence is synthetic one, use as per the strength, natural rose essence is strong and just 2-3 drops are enough)

Kalonji (Nigella seeds) – ½ tsp

Salt – as per taste

Coriander – for garnishing

Butter – for frying mushrooms

Garam Masala – 1 tsp

Oil -1 tsp (can be avoided)

Water – ¼ cup

 

Method

Make a paste of onion, garlic and green chillies. Keep aside. Make a paste of rose petals with a little milk and keep aside.

Dry roast clove and cinnamon. Grind them in a coarse powder with cardamom.

Dice the mushrooms and fry them in butter in a non stick pan. Keep fried mushrooms aside. Heat the same pan (if there is butter left in it, please don’t add any oil, else add oil). Now add kalonji, when it starts to crackle add the onion paste. Keep stirring the onion paste, when it starts changing colour (it would become a light shade of pinkish brown) add water, simmer the heat to the lowest. Now add milk, keep on stirring the mix else the milk would start curdling. Add the dry roasted spice mix. When the mix starts boiling (bubbling) add rose petal paste, fried mushrooms salt and jaggery. Keep stirring, cook for 7-8 minutes. Now add rose water, rose essence and malai or fresh cream. Cook for 3-4 minutes. Remove from heat.

Dry roast Kasuri Methi. Make a powder (roasted kasuri methi is easily crushed). Add to the dish. Sprinkle garam masala and garnish with chopped coriander.

One can replace mushrooms with Chicken or Paneer (cottage cheese) in this dish. If adding chicken, please remember the cooking time would have to be adjusted.

Serve it with Laccha paranthas, tawa chapati or even plain naan.

Gobhi (Cauliflower) Matar (Pea) in Hara Masala

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A simple twist to the regular Gobhi Matar – a winter favourite of many

Ingredients

Phool Gobhi (Cauliflower) – One flower (medium size)

Matar (Peas) – 150 gms

Fresh Coriander (Hara Dhania) – One cup for Masala and for garnishing

Onion- 3 medium size

Tomato – 1 medium size

Garlic – 5-6 cloves

Ginger – ½ inch piece

Green Chillies – 1-2 (can be increased or reduced depending on your requirement of spiciness)

Kalonji   –   1 tsp

Methi daana   – 1 tsp

Turmeric (Haldi Powder) – 1 tsp

Salt  –   To taste

Oil   – 1 table spoon

Heeng (Asafoetida)  –  A pinch

Garam Masala    – 1 tsp.

Method

In a grinder make a paste of 2 onions and tomato. Keep aside

Now make a paste of garlic, ginger and green chillies. Keep aside

Make a paste of coriander leaves with a little water. Keep aside

Finely chop 1 onion. Keep aside

Cut the cauliflower (phool gobhi) in small florets.

In a pan heat oil. Add kalonji and methi daana. When they start to crackle, add ginger garlic paste and keep stirring to avoid it sticking to the pan and burning. When the colour turns light brown, add chopped onion. Fry onion till colour turns to light brown. Now add the onion tomato paste. Add turmeric and fry till it starts leaving oil. Add the coriander paste. Fry it for around 5 minutes. Please remember if you over fry the mix now the flavour would change. Add the cauliflower and peas. This dish has to be in latpat form (i.e. the masala should stick to the vegetables and should not be in thin watery form). Add salt, heeng and a little water. Cover the pan and cook on low heat till done (it would take around 10 minutes).

Add garam masala and garnish with chopped coriander.

Serve with hot tawa bathua roti or normal paranthas.