Kumbh Mirch Makhani

Kumbh Mirch Makhani Recipe is a creamy gravy or sauce which could be eaten with naan, roti or rice. We usually make a lot of makhani recipes with paneer, chicken etc. So this time made the same gravy with Mushrooms and Bell Peppers. Makhani is referred to gravy, which is cooked in ghee and with tomatoes,Makhani gets a little bit of tangy taste from tomatoes and there are whole spices and Garam masala in it.This recipe is easy to make and good option for vegetarians and people who aren't fond of Paneer.

Kumbh Mirch Makhani

Ingredients

1. Mushroom,sliced- 250 gms
2. Yellow Bell Pepper : 1 nos
3. Green Bell Pepper: 1 nos
4. Cashew nuts- 8 to 10 nos
5. Onion-sliced- 1.5 cup
6. Ginger- Garlic Paste : 1 tbs
7. White Pepper powder: 1/8 tsp
8. Dry Red Chilly: 2 nos
9. Bay Leaf: 2 nos
10. Cinnamon Stick: 1 no
11. Cardamon: 3 nos
12. Kashmiri chili powder- 1/2 tsp
13. Turmeric powder- 1/2 tsp
14. Coriander powder- 1 tsp
15. Garam masala- 3/4 tsp
16. Tomato-chopped- 1/2 cup
17. Kasuri methi / dry fenugreek leaves- 2 generous pinch
18. Fresh Cream: 1 tbs
19. Milk: 2 tbs
20. Water- as required
21. Butter- as required(vegan option -use vegan butter)
22. Oil- as required
23. Salt- to taste

Procedure:

1. Soak cashew nuts in water for about 20 minutes.Keep aside.
2. Heat oil in a pan,add cumin seeds Bay leaf, Cardamon, Red Chilies,  Cinnamon and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.
3. Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
4. Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts to this masala and grind to form a smooth paste. and strain it twice for velvet texture Keep aside.
5. In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. keep aside.
6. Heat Butter in pan and saute Bell peppers on high flame and add sauteed Mushrooms in it.
7. Add the prepared masala paste, White pepper powder, Milk and required amount of water ( i used about 1.5 cups of water).
8. Add Salt and Pinch of Sugar as per taste.Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
9. Add Kasuri methi and Fresh cream and mix well.Cook for a minute or two.
10. Garnish with ginger juliennes or cream or cheese as per your choice, Serve with roti or rice