लज़ीज़ मशरूम लबाबदार | Mushroom Lababdaar : Explosion of Flavors! | इतना स्वादिष्ट सभी हो जाएंगे फैन

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Recipe for Mushroom Lababdaar ✨

Prep time: 15 minutes
Cooking time: 25-30 minutes
Serves: 3-4 people

Ingredients:
REFINED OIL | तेल 2 TBSP
MUSTARD OIL | सरसों का तेल 2
BUTTER | मक्खन 3 TBSP
CUMIN SEEDS | जीरा ½ TSP
GREEN CARDAMOM | इलाइची 1 NOS.
CINNAMON | दालचीनी ½ INCH
BLACK PEPPER | काली मिर्च 4 - 5 NOS.
BAY LEAF | तेज पत्ता 1
CLOVE| लॉन्ग 2
GREEN CHILLY| हरि मिर्च 2 NOS.
ONION | प्याज़ 2 NOS. (BIGGER SIZE)
GINGER GARLIC PASTE | अदरक लेहसुन पेस्ट 1 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
TOMATO | टमाटर 2 NOS.
SALT | नमक TO TASTE
CURD | दही 2 TBSP
CASHEW | काजू 10 - 12 NOS.
MUSHROOM | मशरूम 400 GRAMS
KASURI METHI | कसूरी मेथी 2 TSP
GARAM MASALA | गरम मसाला


Method :

Prepare the Mushrooms -
Wash, clean, and cut the mushrooms in half lengthwise.
Heat 1 tablespoon of butter in a pan over medium heat.
Add the mushrooms and cook for 3-4 minutes, or until golden brown.
Transfer the cooked mushrooms to a plate to cool down.

Marinate the Mushrooms -
Once the mushrooms have cooled, add 2 tablespoons of curd, a pinch of turmeric, garam masala, red chili powder, and 1 tablespoon of kasuri methi (dried fenugreek leaves).
Mix well and marinate in the refrigerator for 15-20 minutes.


Make the Gravy -
Heat 1 tablespoon of mustard oil and 2 tablespoons of refined oil in a kadhai (wok) over high heat.
Add cumin seeds, green cardamom, cloves, black peppercorns, bay leaves, and cinnamon sticks.
Sauté for a few seconds until fragrant.
Add sliced onions and cook over medium heat until they turn light golden brown.
Add ginger-garlic paste and slit green chilies.
Cook until the onions turn a deep golden brown.
While the onions are cooking, prepare the tomato puree. Blend 2 tomatoes with 10-12 cashews in a blender to create a smooth paste.
Once the onions are golden brown, lower the heat.
Add turmeric powder, Kashmiri red chili powder, and coriander powder.
Stir and cook for a minute or two to release the aroma of the spices.
Add the tomato-cashew puree and stir well.
Cook for 2-3 minutes, then add salt to taste and 2 tablespoons of butter.
Cover and cook for 3-4 minutes.
Uncover the kadhai. You should see oil separating from the gravy.
Increase the heat to medium-high and add the marinated mushrooms.
Stir continuously in one direction for a minute.
Reduce heat to low, add water, and stir.
Add 1 teaspoon of garam masala.
Cover and cook for 5 minutes.


Finish and Serve -
Uncover the kadhai, add 4 tablespoons of fresh cream and 1 tablespoon of kasuri methi.
Stir well, cover, and cook for 5-7 minutes over low-medium heat.
Uncover and stir gently.
Garnish with fresh coriander leaves.
Serve hot with tawa roti, tandoori roti, naan, or laccha paratha.

YOUR MUSHROOM LABABDAAR IS READY..ENJOY✨