PREPARATION

1. In a mixing bowl, add 330 grams mushrooms, 1 teaspoon salt, 1 teaspoon ginger garlic paste, 2 tablespoons coconut and mix it well.
2. Marinate for 10 minutes.
3. Take a pan, add 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 2 dry red chili, 1 pod black cardamom, 2 pods cloves and dry roast until it turns golden brown in color.
4. Remove it from heat and transfer this into a mortar.
5. Crush them with the help of a pestle.
6. Heat 50 grams butter in a heavy skillet, add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir for 1 - 2 minutes.
7. Then, add 200 grams onions and fry till translucent.
8. Now, add 300 grams tomato and saute until it turns soft and pulpy.
9. Add 25 grams green chili, 1/2 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add the prepared masala in it and mix it well.
12. Transfer this into a blender and blend it into a smooth puree.
13. Transfer this mixture into a heavy skillet and stir well.
14. Then, add 200 grams green peas and mix it well.
15. Now, add 150 grams fresh cream and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Add 100 milliliters water and mix it well.
18. Cover it with lid and cook for about 15 minutes on medium heat.
19. Open the lid and give it a nice stir.
20. Then, add the marinated mushrooms in it and mix it well.
21. Again cover it with lid and cook for about another 15 minutes on medium heat.
22. Open the lid and give it a nice stir again.
23. Now, add 1 tablespoon dry fenugreek leaves and mix it well.
24. Garnish with fresh cream.
25. Serve hot with roti, naan or rice.

Mughlai Mushroom

Servings - 2 - 3

INGREDIENTS
Cashews - 70 grams
Water - 100 milliliters
Oil - 2 tablespoons
Onions - 100 grams
Curd - 160 grams
Mushrooms - 450 grams
Garlic - 1 tablespoon
Ginger - 1 1/2 tablespoons
Poppy seeds - 30 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Curry powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Oil - 35 milliliters
Garlic - 1 tablespoon
Onions - 130 grams
Tomato - 100 grams
Green chili paste - 2 teaspoons
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Garam masala - 1 teaspoon
Water - 500 milliliters
Fresh cream - 160 grams
Coriander - for garnishing