A rich and creamy curry where tender, marinated mushrooms are grilled and then simmered in a luscious tomato-cashew gravy. This vegetarian classic is a perfect centerpiece for any special meal, best served with naan or rice.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
339cal
11gprotein
26gcarbs
Ingredients
400 g Button Mushrooms (Cleaned and halved if large)
0.5 cup Hung Curd (Or thick Greek yogurt)
2 tbsp Besan (Lightly roasted to remove raw taste)
2 tbsp Ginger Garlic Paste (Divided use; see instructions)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (Divided use; adjust to taste)
1.5 tsp Coriander Powder (Divided use; see instructions)
1 tsp Garam Masala (Divided use; see instructions)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
12 pcs Cashews (Soaked in hot water for 15 minutes)
1 tsp Sugar (Helps balance the acidity of tomatoes)
0.25 cup Heavy Cream
1 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Marinade and Mushrooms
In a mixing bowl, combine hung curd, besan, 1 tbsp ginger garlic paste, turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 0.5 tsp garam masala, kasuri methi, lemon juice, 0.5 tsp salt, and 1 tbsp of oil.
Whisk thoroughly to form a smooth, thick paste without any lumps.
Add the cleaned mushrooms to the marinade and gently toss until each piece is evenly coated.
Cover and let it marinate for at least 20 minutes at room temperature.
2
Cook the Mushroom Tikka
Heat 1 tbsp of oil in a wide, non-stick pan over medium-high heat.
Carefully place the marinated mushrooms in a single layer, avoiding overcrowding. Cook in batches if necessary.
Pan-fry for 6-8 minutes, turning occasionally, until the mushrooms are golden brown and slightly charred in spots.
Remove the cooked mushrooms from the pan and set aside. Alternatively, thread onto skewers and grill or bake at 200°C (400°F) for 15-20 minutes.
3
Create the Gravy Base
While mushrooms cook, drain the soaked cashews and blend them with 2-3 tablespoons of water into a very smooth, fine paste. Set aside.
In a heavy-bottomed pot or kadai, heat the remaining 1 tbsp oil and butter over medium heat.
Add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
Add the remaining 1 tbsp of ginger garlic paste and cook for 1 minute until the raw aroma disappears.
4
Simmer the Masala
Pour in the tomato puree, add the remaining 1 tsp salt, 0.5 tsp Kashmiri red chili powder, and 0.5 tsp coriander powder.
Stir well and cook for 10-12 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides of the mixture.
Reduce the heat to low. Add the prepared cashew paste and stir continuously for 2 minutes to cook it through and prevent it from sticking.
Slowly pour in 1 cup of hot water and the sugar, stirring to combine. Bring the gravy to a gentle simmer.
5
Combine and Finish the Curry
Add the cooked mushroom tikka to the simmering gravy. Gently mix and let it cook for 5-7 minutes, allowing the mushrooms to absorb the flavors of the masala.
Stir in the heavy cream and the remaining 0.5 tsp of garam masala. Simmer for just 1 more minute. Do not boil after adding cream.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with naan, roti, or steamed basmati rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
