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Teekhe Malai Mushroom

Published on: April 25, 2013 | Updated on: June 1, 2015
Malai Mushroom

Teekhe Malai Mushroom

This is a flavourful take on making mushrooms. This is a very rich (read: calories!) dish and is very tasty as well. You will find yourself guiltily going in for a second and a third helping.


  • 250 grams medium-sized mushrooms
  • 100 grams fresh malai (If using packaged thick cream, start with 50 grams.)
  • Chopped fresh coriander leaves
  • Paste of 2 onions, freshly made
  • 4 pieces of black cardamom
  • 4 pieces of cloves
  • 4 pieces of pepper corns
  • 1/2 teaspoon green cardamom powder
  • 1/2 cinnamon stick broken into 2-3 pieces
  • 1 tablespoon of coarse roasted cashewnut powder or small pieces of roasted cashewnut
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon butter
  • Cooking oil
  • Black pepper to taste
  • Salt to taste
  • Amchoor to taste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon red chilli powder

How To Make Teekhe Malai Mushroom

  • Clean mushrooms thoroughly and bring them to room temperature. Leave the mushrooms as they are after trimming their stems.
  • Set up your kadhai and add the butter to it.
  • Once the butter is melted, add ginger-garlic paste to the kadhai.
  • Toss in the mushrooms till they are done.
  • Add salt and pepper to taste.
  • Transfer them from the kadhai and keep them aside.
  • Add 2-3 tablespoons of cooking oil to the kadhai.
  • Add the onion paste. Cook till half done.
  • Add all spices/ masalas except green cardamom powder and chilli flakes.
  • Add the malai and allow it to cook for 3-4 minutes.
  • Add salt to taste.
  • Add the mushrooms.
  • Cook for a while on low heat allowing it to release its aroma and unify.
  • Add the cashewnuts and green cardamom powder.
  • Add the chilli flakes.
  • Transfer to a serving dish.
  • Add freshly chopped coriander.



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