I have being very lazy past few weeks. I have tried so many recipes.. so clicked many pictures but haven’t drafted any recipes. I got to pull up my socks and get to working.
What better recipe to start then vegetarian version of Murgh Methi Malai (MMM) . You find it’s recipe here.
This recipe i call as vegetarian cousin sister of Miss Popular MMM 😆😆as it follows similar recipe but with different core ingredients.
I hate cleaning methi 🙈so used spinach instead but trust me it tastes fantastic. And instead of panner; classic partner of palak, I opted for Mushrooms.
It will be prefect dish for your vegetarian guest for any dawaat/ house party.
Since it is thick gravy dish, I served with Missi roti but it goes well with parathas and chapati as well.
1 fresh Spinach
200 gms Button Mushroom
2 tsp garlic paste
1 tsp ginger paste
2 green chilies
3-4 dry red chilies
100 gm yogurt
100 gm cream
1 tbsp whole garam masala( black peppercorns, cardamom, cloves, bay leaves, cinnamon sticks)
1 tsp cumin seeds
1/4 tsp kalonji
1/4 tsp garam masala powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp chili powder
1/2 tsp turmeric powder
1/4 tsp crushed black pepper
fresh green coriander leaves for garnish
salt to taste
1 cup milk
100 ml oil
2 tbsp butter
Clean wash mushrooms and dry with clean kitchen towel. Clean spinach leaves and wash it in running water 2-3 times, so all the mud and sand is washed off.
Finely slice the onion and tomato. Cut mushrooms into 4 pieces.
In a wok put 1 tbsp oil and 2 tbsp butter, add sliced mushrooms and saute over high heat for 3-4 minutes. Remove and keep them aside for later use.
Heat the same wok and add oil, let it come to temperature. Add whole garam masala , cumin seeds. Saute until oil is aromatic approximately 2 minutes.
Add sliced onion and dry red chilies. Fry for 3-5 minutes until onion turn light golden. Add ginger and garlic paste and cook the rawness evaporates.
In fried onion add sliced tomato and green chilies, let it cook until it gets all mushy.
Add all dry spices, red chili powder, coriander powder, turmeric powder, cumin powder, crushed black pepper, garam masala powder. Cook for 2-3 minutes and then add chopped spinach. Cook until spinach water dries up then add salt and yogurt. Cook over high flames until the moisture of yogurt dries.
Add half cup of milk, bring it to boil. Add sautéed mushrooms and reduce the heat, cover the wok with the lid and let it simmer for 10-12 minutes.
Whipped up the cream with fork to make it smooth. Pour the the cream in Mushroom Palak and gently stir to combine, leave 2 tbsp of cream for later to garnish.
Reduce the flame to simmer, cover and cook for 3-4 minutes or until the oil floats on top.
Garnish with fresh coriander leaves, butter and drizzle some fresh cream.
Serve with paratha or Missi roti.
My folks, who are hardcore meat lover approved the dish. Mushrooms can be substituted with paneer as well.
You can find more interesting Mushroom recipes by my fellow bloggers below:
Would like to hear from you, do leave a comment below.