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Mushroom Curry मशरुम काली मिर्च Bonus Kashmiri पुलाव Kali Mirch Mushroom

Mushroom Curry मशरुम काली मिर्च Bonus Kashmiri पुलाव Kali Mirch Mushroom

Name: Mushroom Curry मशरुम काली मिर्च Bonus Kashmiri पुलाव Kali Mirch Mushroom
Prep time: 10 min
Cook time: PT25-30M
Total time: PT35-40M
Yield: 2-4
Cuisine: Indian
Ingredients: Almonds; apricot; cooked rice; Curd; Mushrooms; onions

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For all Mushroom lovers, this recipe is a must try. Kali Mirch Mushroom is a unique recipe that stands apart from the usual Mushroom curry/gravy recipes.

Prep Time: 10 minutes Cook Time: 25-30 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine: Indian

Mushroom Curry मशरुम काली मिर्च Bonus Kashmiri पुलाव Kali Mirch Mushroom Recipe - Ranveer Brar

Ingredients

For Boiling Mushrooms

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

1 tbsp Vinegar, सिरका

600 gms Mushrooms (washed & trim the stems) मशरूम

For Gravy

2 tbsp Ghee, घी

½ inch Cinnamon stick, दालचीनी

1 no. Bay leaf, तेज़ पत्ता

Prepared curd mixture,तैयार किया हुआ दही का मिश्रण

10-12 no. Cashew Nuts, काजू

1 cup Water, पानी

Salt to taste, नमक स्वादअनुसार

1 tsp Sugar, चीनी

2-3 tsp Butter, cubed, मक्खन

2 no. Green chillies (less spicy & slit into middle) हरी मिर्च

¼ inch Ginger (peeled & sliced) अदरक

1 cup Water, पानी

Cooked mushrooms, पके हुए मशरूम

1 tsp Black peppercorns, crushed, कुटी हुई काली मिर्च

For Curd Mixture

2 ½ cups Curd, beaten, दही

1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

For Kashmiri Pulao

1 tbsp Ghee, घी

½ inch Ginger (peeled & finely chopped) अदरक

1 no. Green chilli (less spicy & chopped) हरी मिर्च

1 medium Onion, roughly diced, प्याज

3 no. Apricots, chopped, खुबानी

3 no. Almonds, roughly chopped, बादाम

3 no. Cashew Nuts, roughly chopped, काजू

2 cups Cooked rice, पका हुआ चावल

For Garnish

Coriander sprig, धनिया पत्ता

Black peppercorns, crushed, कुटी हुई काली मिर्च

Chilli oil, मिर्च का तेल

Process

For Boiling Mushrooms

In a handi, add water as required, salt to taste, vinegar, mushrooms and get a quick boil.
Strain the mushroom and keep it aside for further use.

For Gravy

In a bowl, add curd, ginger garlic paste and give it a good mix.
In a handi, add ghee, one it’s hot, add bay leaf cinnamon stick and let it splutter well.
Add curd and saute it for 3-4 minutes until cooked well.
Add cashew nuts, water, salt to taste, sugar, butter and boil it for 4-5 minutes until thickens.
Take out the whole spice and blend it with the help of a hand blender until smooth.
Add green chillies, ginger and cook it for a minute.
Take out the whole spice, green chillies and keep it aside for further use.
Add boiled mushroom and cook it well for 4-5 minutes until cooked well.
Finish it with crushed black peppercorns and mix it well.
Transfer it to a serving dish, garnish it with coriander, black peppercorns and chilli oil.
Serve hot with kashmiri pulao.

For Kashmiri Pulao

In a pan, add ghee once it’s hot, add ginger, green chillies, onions, apricot, almonds, cashew and toss it for a minute until the onions are translucent.
Add cooked rice and toss it well.
Transfer it to a serving dish, garnish it with coriander sprig and pomegranate pearls.