Thursday 28 July 2016

Mushroom Musallam

I am sure you have heard of Murg-Musallam - a whole chicken cooked in lots of delicious gravy. I thought why not have something similar as a vegetarian option with mushrooms. So here presenting you the recipe of mushroom musallam. In this dish I marinated the Mushroom and then make it in spicy gravy. It tastes wonderful and is quite a change from your regular mushroom curry.


10 Mushroom mid sized
1 small bowl chopped onion
1 small bowl chopped tomato
1 tablespoon chopped ginger & garlic
1 green chili
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon garam masala powder
1 teaspoon cumin powder
1 tablespoon butter
1 tablespoon cream
2 tablespoon curd
1 tablespoon tomato puree
1/2 cup milk
1 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 teaspoon lemon juice
4 to 5 tablespoon cooking oil
2 bay leaves
2 green and black cardamom
1 teaspoon cumin seeds
1 red chili whole


1. Marinate mushroom with lemon juice, 1 pinch salt, 1 pinch turmeric powder, 1 pinch garam masala powder and coriander leaves and mint leaves. leave for 10 mins to marinate.

2. Now roast onion, tomatoes, ginger and garlic in butter till its light brown in color

3. Make a paste of the above in a grinder.
4. Heat cooking oil in pan and add cumin seeds, bay leaves, red chili whole, green & black cardamom.
5. Add marinated mushroom in the oil and roast it for 5 to 7 min on low flame.

6. Once color of mushroom turns brown, add paste of roasted onion, tomato, ginger & garlic and cream and curd and mix well. Keep on low flame

7. Now add salt, turmeric powder, red chili powder, cumin powder and garam masala powder. mix well.
8. Keep on low flame and cover with lid so it can get cooked properly.

9. Now add milk and crushed mint leaves, mix well and keep on low flame.

10. Add butter and mix well. Leave for another 2 minutes on low flame.
11. Now Mushroom Musallam is ready to serve.

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