Nawabi mushroom methi malai Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add whole spices like cardamom, cinnamon, and cloves. Saut茅 until fragrant.
• STEP 2.Add finely chopped onions and cook until golden brown.
• STEP 3.In a blender, blend cashews and water to make a smooth paste.
• STEP 4.Add the cashew paste to the pan and cook for a few minutes until the raw smell disappears.
• STEP 5.Add chopped mushrooms and fenugreek leaves. Mix well and cook until the mushrooms are tender.
• STEP 6.Add cream, salt, and garam masala. Mix well and cook for a few more minutes.
• STEP 7.Garnish with fresh cream and serve hot with naan or rice.

Cooking Tips

• You can substitute fresh fenugreek leaves with dried fenugreek leaves (kasuri methi).
• For a spicier version, you can add green chilies or red chili powder.
• If you prefer a thinner consistency, you can add a little water or vegetable broth.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave until heated through.
• Serve Nawabi mushroom methi malai with naan or rice for a complete meal.