For those of you who prefer vegeterian food and yet do not want to compromise upon the protien and other nutrient intake, I have prepared this dish called Mava Mutter Mushroom. This gravy is creamy, heavenly but mind you about the high calorie that mava offers. You can try this dish out and trust me it was well recieved when I served it to my family.
200 gm Mushroom (cut into 4 pieces)
150 gms Mava (Mava is 'reduced milk'. It is also called 'Khoya'.)
1 cup Green peas
2 medium Onion
2 tbsp Curd
3-4 green chillies in paste form
1 " inch Ginger (make paste)
2 tbsp Garlic paste
1 1/2 tsp Red chilly powder
1 1/2 tsp Garam masala
1 tsp Coriander powder
1/2 tsp Turmeric powder
2 tsp Kasoori methi /dry fenugreek leaves
Coriander leaves for garnishing
4 tbsp Oil
Salt to taste
Cut onion vertically into thin slices and grate mava in a bowl. Heat just 2 tsp oil in a pan and fry them for 2 minutes or till they turn light pink (don't over fry mava). Turn off the heat and keep aside the fried mava in a plate.
Now add 2 tbsp oil in the remaining oil and fry onion till light pink. Add ginger-garlic and green chilly paste . Fry for 2 minutes and then add tomatoes. Fry till the masala leaves oil, now take out the masala and spread it on a plate to cool. Make a paste by grinding it in a grinder.
Heat the same pan by pour remaining oil and fry peas and mushroom for 5 minutes or till all the water evaporates. Add salt, red chilly, turmeric, coriander powder and garam masala, mix well and fry. When the mixture starts leaving oil, add fried mava. Add curd and stir continuously. Now add 2 cups of water, kasoori methi, cover and cook for 7-8 minutes. Serve this delicious mushroom gravy after garnishing with coriander leaves. Tastes best with tandoori rotis.