Akbari Mushrooms
Small white button mushrooms are lightly sautéed and mixed into a thick, creamy gravy.
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Servings: 4 Servings
Calories: 306kcal
Ingredients
- 200 grams small white button mushrooms 7.05 oz/ 0.44 lbs
- 1 tbsp Lemon juice
- 1 tsp Salt
- 1 tbsp butter for sautéing Mushrooms or cooking oil
- 1/4 tsp Black pepper
For Gravy
- 1 medium Red Onion diced
- 4 Tomatoes or 3 tbsp tomato paste
- 1 tbsp Ginger paste or 1" ginger
- 1-2 whole Green chili or jalapenos
- 1/2-1 cup Paneer grated. For vegan: Tofu can also be used
- 10-12 whole cashew nuts
- 2 tbsp Almonds Soaked in hot water for 10 minutes. Peeled and ground to paste with 1/4 cup water.
- 1 cup milk or dairy free alternative
- 1 tsp Cumin seeds
- 1 tsp Red chilli powder
- 1/2 tsp Amchoor dried mango powder. If unavailable, use 2 tbsp lemon juice to substitute
- 1 tsp garam masala
- 1 tsp coriander
- 2-3 whole cardamon pods seeds crushed
- 2 tbsp oil for cooking
- Salt to taste
Instructions
- Wash mushrooms. Keep them whole and just trim the stalks (cutting only the tip of the stems).
- Boil 4 cups of water with 1 tsp salt and lemon juice. Add the trimmed mushrooms. Boil for 2 minutes. Drain and refresh with cold water. Wipe on a paper towel.
- Heat butter in a sauce pan and saute mushrooms on high flame until they dry. Sprinkle pepper and remove from heat.
- In the same pan, sauté cashews until they turn golden. Remove and drain excess grease using a paper towel. Roughly grind it and keep aside.
- In the same pan (if the butter is insufficient, add some oil), add the diced onions and cook until they turn translucent and pink. Now add ginger and cook for 30 seconds. Next add tomatoes. If you are working with fresh tomatoes, cook until oil leaves the sides. If working with tomato paste, bring it to a boil. Add green chilis.
- Remove from heat, cool. Transfer to a blender/ food processor, to get a paste.
- In a non stick pan, heat oil. Add cumin seeds and cook for 30 seconds. Next add the onion-tomato paste. Cook for 2 minutes and add red chili powder, garam masala, coriander, amchoor and salt. Mix.
- Next add almond and cashew paste and stir to mix well.
- Keeping the flame low, add milk, stirring continuously. Stir for 2-3 minutes while bringing it to a boil.
- Add 2-3 cups water to get a thin gravy. Boil.
- Add mushrooms and simmer for 2-3 minutes till the gravy is slightly thick.
- Now add grated paneer and cardamom powder. Mix one final time and transfer to a serving dish.
- Enjoy it with parathas, rotis (Indian flatbreads) or plain steamed rice.
Notes
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.
Nutrition
Calories: 306kcal | Carbohydrates: 16g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 662mg | Potassium: 642mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1360IU | Vitamin C: 22mg | Calcium: 241mg | Iron: 2mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!