Creamy mushroom, corn and green peas cooked with caramelized onions and cashewnut, gratinated with cheese.
SERVES – 6
Cooking oil – 3/4th cup, Royal cumin – 1 tsp, Bay leaf – 3 nos, Green Cardamom crushed -6 nos, Onion grated – 300 Gms (2 cups), Garlic chopped-1.5 tbsp, Tomato Grated – 600 Gms (3 cups), Corriander pwd – 2 tsp, Salt – to taste, Turmeric Pwd – 1 tsp, Deggi mirch – ½ tsp, Brown onion paste – 4 tbsp, Cashew paste – 4tbsp, Green peas – 1 cup, Corn kernels – 1 cup, Button mushroom quartered – 2 cup, Oyster mushroom – 1 cup, Kasuri methi – 2 tbsp, Green cardamom pwd – 1 tsp, Cooking cream ½ cup, Ginger Chopped – 2 tsp, Corriander chopped – ½ cup, Lemon juice, Ghee – 2 tbsp, Amul cheese – 30 Gms
1-Heat oil in a pan Splutter Royal cumin, green cardamom & bay leaves. Add onions sauté them till translucent followed by garlic.
2-Once the onions are cooked to golden brown add tomatoes, salt, coriander pwd, turmeric pwd & Chili pwd. Cook till masala is thick in texture & oil starts coming on sides.
3-Add green peas, corn kernels & mushroom. Sauté them with masala on a slow flame for 5 minutes. Followed by add onion paste & cashew paste continue cooking for another 5 minutes. Add little water if required.
4-Allow the curry to boil, and then simmer on slow flame till thick in texture. Add cream followed by Kasuri methi, green cardamom pwd. chopped ginger & coriander.
5-Towards the end adjust seasoning with salt & lemon juice and finish by adding 2 tbsp. of Ghee.
6-Dish out the Khumb mutter malai in a serving dish, sprinkle grated amul cheese &place the dish under salamander or in a preheated oven at 200deg c for 3-4 minutes.