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Mushroom Malai Curry

I tried an exception to the usual tomato gravy for Mushroom curries.
This is similar to Methi Mutter Malai curries srved at restaurants.





INGREDIENTS

Button Mushrooms- 200 grams
Onions- 1
Ginger-garlic paste- 2 tsp
Tomatoes- 2 large pureed
Capsicum- 1
Coriander (dhania) powder- 2 tsp
Turmeric (haldi) powder- 1 tsp
Chilli powder- 1 ½ tsp
Garam Masala- 1 tsp
Salt- to taste
Cumin seeds- 1 tsp
Bay leaves- 2
Milk- ½ cup
Cream – 2 tbsp
Oil- 3-4 tbsp
Water- 1 ½ cup
Coriander leaves- to garnish

Chop the capsicum and mushrooms into small pieces.
Grind the onion into a paste. Use the onion as a separate paste.
Heat 2 tbsp of the oil. Add the cumin seeds and bay leaves.
Next add the ginger-garlic paste and fry till well done.
Now add the onion paste and fry till turns thick and slightly brown.
Add the tomato puree and fry adding more oil.
When it starts leaving the sides of the dish and turning dark in colour, add the turmeric, coriander, chilli and salt.
Fry well and add the capsicum. Sprinkle a little water and cover for 2 minutes.
Open and stir.
Now add the mushroom and stir well.
Cover and let it cook in its own juices.
Keep checking; after about 5 minutes when both the mushroom and capsicum are softening, add ½ tsp of Garam masala and water.
Let it cook till soft and the gravy thickens.
Now stir in milk and cream.
Cook for a minute, adding the remaining garam masala
Serve Garnished with coriander leaves.

Sumi says: Mushrooms can be substituted by 200 grams of Cottage Cheese (Paneer) shallow fried and green peas can be added. The rest of the process remains the same
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