Firstly for those who are wondering what Shahi means.. it literally means royal… Dishes with powdered/chopped dry fruits were a favourite of the Indian royals.. So this dish has that touch to it.. Kumbh refers to mushrooms & mutter is green peas.. Now that solves the name of this dish…
K was getting ready for work as usual.. I boiled eggs thinking of making some egg curry, then I suddenly remembered that I had a family pack of mushrooms in the fridge.. A friend of mine been asking me to post a dish with mushrooms from a while now,.. So I kept the boiled eggs aside for breakfast & started prepping up to use up the mushrooms & make this curry.
You would love the flavours in this dish… the milk adds a nice texture… spices in the garam masala powder add the aromatic touch.. hot from the green chilli’s added.. & the mushrooms add their own flavour to the dish… (Secret ingredient – Powdered almonds help to thicken the curry up & add the Shahi touch to this dish). If you don’t want to add the secret ingredient.. go ahead & skip it.. It will just be a normal mushroom masala dish with peas in it..
Ingredients: (Serves 2-3) Preparation Time: 15-20 mins
Closed Cup Mushrooms – 150 gms, washed & diced thick
Tip: Dice the mushrooms about 2-3 minutes before adding them to the curry, else they turn black
Frozen/Fresh Green Peas – 1/2 – 3/4 cup
Red onion – 1 medium-sized, finely chopped
Tomatoes – 2 medium-sized, finely chopped
Garlic cloves – 3, finely minced
Green Chilli’s – 2, finely chopped
Garam Masala powder – 3/4 tsp
Coriander powder – 3/4 tsp
Almond powder – 1 tsp (Secret ingredient)
Milk – 250 ml
Cooking Oil – 2 – 3 tsp
Salt to taste
Heat oil in a deep bottom fry pan, set heat to medium; when the oil is hot, add the chopped green chilli’s. Fry them for a around a minute. Now add the minced garlic; sauté them for a few seconds.. till the aroma of garlic fills up the room, but don’t let them turn brown, add the chopped onions, fry till they begin to turn translucent. As always add a pinch of salt to help the onions fry quick.
Now add the tomatoes & fry them, next add the garam masala powder & mix well, simmer…let the tomatoes & onions turn to pulp.. this gives time for the raw flavours of the garam masala to disappear as well. After about 2-3 minutes, add the coriander powder. After 4-5 minutes add the milk; mix well, add some salt to taste. Increase heat to medium, let the milk come to a boil, now simmer add almond powder. Next add the diced mushrooms. Mix well.
Remember the mushrooms let out water when they cook. At this point add about half a cup of water if you want more gravy in the resulting curry, else skip adding water. Simmer, when the curry begins to bubble. Close the fry pan with a lid & let the mushrooms cook.
When the mushrooms are halfway done; add the green peas. Check the seasoning in the curry & adjust. Let the curry cook for a further 4-5 minutes till the peas turn soft & you have the desired consistency to the curry. Turn off the heat.
Note: This curry is not meant to be too liquidy.. it’s supposed to be thick as in semi-gravy or as a nice thick curry.
Garnish with some cream if you wish to.
Serve hot with any Indian bread of your choice. Enjoy the yummy flavours..!
If you like this recipe, you may also like – Paneer Methi Malai Kali Mirch, Makai Malai Palak/Sweetcorn in a creamy spinach sauce., Indian Kidney Bean curry/Rajma, Chole/Chickpeas in a tangy spicy Indian sauce etc.
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