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