Mushrooms with coriander : Mushroom Dhaniya

Weather is so good today, light shower and warmth in the wind. Just the right weather for enjoying the freshly brewed coffee and some snack. Since, am about to join my new job from first week of sep, am keeping a hurry to post everything I prepare but feeling lazy today with this weather. Didnt feel like cooking something... When I came to the UK , I w as told that the UK has two weathers : July and Winters :D .. It indeed is true to some sense. Still I love this mid weather of August and September. After the scorching heat  of Delhi summers, this is any time better than everything else :)

Coming back, this recipe I took from Tarla Dalal's Calcium Rich recipes booklet. I have made this with my own idea of zero oil cooking. Its a rich and creamy dish with the goodness of milk, curd and coriander along with the evergreen mushrooms. Am sure this will make so distinctive taste you will crave again.

Ingredients:
1. 2 cups Mushrooms, chopped
2. 1/2 cup coriander
3. 1 tsp cumin seeds, salt each
4. 1/2 tso Kasuri Methi
5. 1/4 cup milk
6. 1/4 cup curd
7. 1/2 tsp gram flour ( Besan )
8. 1/4 tsp garam masala

For the paste :
1. 2 large onions, chopped
2. 1/4 cup cauliflower, chopped ( optional )
3. 1 cup milk
4. 2 green chillies
5. small piece of ginger, sliced
6. 1/2 tsp cinnamon
7. 1 clove

Method:
1. Combine all the ingredients of the paste in a pan and simmer for 8-10 min till the onions are soft and nearly all the liquid has been evaporated.

2. Puree the mixture to a smooth paste in a blender. Keep aside.
3. Blanch the chopped mushrooms on high for few minutes till the water evaporates.

4. Combine the milk , curd and gram flour and mix well. Keep aside.
5. Dry roast cumin seeds in a pan, add kasuri methi and prepared paste. Saute for 2-3 minutes.
6. Add the milk-curd mix and garam masala, salt. Bring to a  boil

7. Add mushrooms and coriander at last. Mix well. Turn off the flame.
Serve Hot !!