Malai Pepper Mushroom
Author: 
Recipe type: Side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bell Pepper – 5 small , 2 cups, diced
  • Mushroom – ½ cup, chopped
  • Cream – ¼ cup
  • Milk – ½ cup
  • Garam Masala – ½ tsp
  • Butter – 1 tbsp
  • Kasoori methi (dry methi leaves) – 2 pinches
  • Sugar – 1 tsp
  • Salt – 1tsp To sauté & grind:
  • Onion – 1
  • Cashews – 8
  • Green Chilli – 5
  • Ginger – 1 small piece
  • Cardamom – 1
  • Garlic – 4
  • Poppy seeds – 1tsp
Instructions
  1. Soak 1 tsp of poppy seeds in a tablespoon of water. Keep it aside.
  2. In a kadai, heat butter, add cardamom, onion, green chili, ginger and garlic, Fry until onions are transparent. Cool down and add cashews.
  3. Blend it with the soaked poppy seeds (with water) and make a smooth paste. Do not add more water.["https://www.relishthebite.com/wp-content/uploads/2014/10/malaicapsicum2.jpg"]
  4. Heat butter in a pan or kadai. Add the diced capsicum, mushroom and dry methi leaves. Keep sautéing for two minutes, till it becomes little soft.
  5. Now add the blended paste to it. Keep frying the masalas for a minute or two till the raw smell goes off without changing color.
  6. Then add 1 cup of milk, salt needed and ½ cup of water. Simmer for 5 minutes till it gets thick.
  7. Add the cream and simmer for some more minutes.
  8. Add 1 tsp of sugar and simmer for a minute and switch off.
  9. Garnish with coriander leaves.
Notes
1. After adding cream or milk, never put the flame to high.
2. Do not skip the cashews, it’s a binding agent.
Recipe by Relish The Bite at https://www.relishthebite.com/malai-pepper-mushroom/