Why recepie famous for?
This gravy takes you back to the Mughal era with its pungent flavour and dense mouth-feel. Of course, you can expect nothing less than luxury out of a dish that contains milk, cream, curds and onion paste along with an assortment of spice powders too. Relish this succulent accompaniment piping hot, with your favourite pulao or roti.
Ingredients
1 cup mushrooms (khumbh) , cut into quarters and blanched
1/2 cup diagonally cut and parboiled baby corn
2 tbsp ghee
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/2 cup boiled onion paste
1/2 tsp coriander (dhania) powder
1/2 tsp garam masala
1/2 tsp chilli powder
salt to taste
2 tbsp deep-fried onions
2 tbsp whisked thick curds (dahi)
1/4 cup milk
2 tbsp fresh cream
a pinch of sugar
Instructions
Heat the ghee in a deep non-stick kadhai, add the ginger-garlic paste, green chillies and boiled onion paste and sauté on a medium flame for 2 minutes.
Add the coriander powder, garam masala, chilli powder and salt and sauté on a medium flame for 30 seconds.
Add the mushrooms, baby corn, deep-fried onions, curds and 5 tbsp of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
Remove from the flame, add the fresh cream and sugar and mix well.
Serve hot.
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