Mushroom Mutter Masala
by Tarla Dalal
Added to 128 cookbooks
This recipe has been viewed 26366 times
This unique recipe features mushroom and green peas in a delectable milk and onion based gravy thickened with besan, and enhanced with dried fenugreek leaves.
Mushroom Mutter Masala is chock-full of nutrients, such as calcium and vitamin A from milk, protein and fibre from mushrooms and green peas.
While we have used low-fat milk to save on a few calories, you can opt for regular milk too.
Pair it with pulka and your healthy meal is ready on the table!
- Combine all the ingredients in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Allow it to cool completely and blend in a mixer till smooth. Keep aside.
- Combine the milk and besan in a deep bowl, mix well using a whisk and keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the dried fenugreek leaves, milk-onion mixture and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the milk-besan mixture, garam masala and salt, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
- Add the mushrooms, green peas and coriander, mix well and cook on a slow flame for 2 more minutes, while stirring occasionally.
- Serve hot.
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