Who doesn’t love cheese? Roast your rotis or paranthas and enjoy this fabulous creamy mushroom cheese curry at the comfort of your home.
MUSHROOM CHEESE CURRY
Ingredient
250 grams button mushroom, cut into quarters
2 tbsps ghee
5-6 black peppercorns
2 cloves
2 green cardamoms
2 green chillies, chopped
2 large onion, chopped
10-15 cashewnut
1 tbsp ginger garlic paste
Salt to taste
3 tbsps yogurt
2 tbsp fresh cream
¼ cup grated processed cheese
Fresh coriander sprig for garnish
Parantha to serve
Method
1. Heat 1 tbsp ghee in a non-stick pan, add black peppercorns, cloves, green cardamom, green chillies, onion, cashewnuts , ginger-garlic paste, salt and sauté till onion gets translucent.
2. Add yogurt and sauté for 2-3 minutes and take the pan off the heat and allow to cool slightly.
3. Transfer the prepared mixture into blender jar and add 1 cup and grind into fine paste.
4. Heat remaining ghee in a non-stick pan, add button mushroom and salt and sauté 5 minutes on a medium heat. Pour prepared paste and mix well, cover and cook for 3-4 minutes.
5. Add fresh cream and cheese and mix well. Cook till the cheese dissolves. Take the pan off the heat and transfer into a serving bowl.
6. Garnish with coriander sprig and serve hot with parantha.
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