Shahi Methi Sana Khumb is a delicious, colourful dish made of Sana (Indian Paneer/ Cottage Cheese) and Khumb (button Mushrooms) tempered with Shahi Jeera (black cumin) and Kasuri Methi (dried fenugreek leaves). This is one of my favourite dishes and is cooked once every week at our place.
My relationship with this dish is like Tom & Jerry. The more it tries to escape me (there are times when nice mushrooms are just nowhere to be found), the more I love to chase (I go to supermarkets in the other cities just to get the mushrooms of my choice ) and relish it. It being so special that I would love to share my experience of the preparation and the cooking of this royal treat.
For mise-en-place, I use the following ingredients:
- 250 gm Button Mushrooms
- 1 medium size White Onion
- 100 gm Paneer
- 2 medium size crunchy Tomatoes
- 1 Spoon Vegetable Oil
- 1/4 inch Butter (optional)
- 1/2 inch Ginger for Gravy
- 2 buds of Garlic
- 1/4 Tea-spoon Shahi Jeera
- Kashmiri Red Chilli Powder to taste
- 1 Tea-spoon of Kasuri Methi
- 1/4 Tea-spoon Garam Masala
- 10 gems Cream (optional)
- Salt to taste
- Few leaves of Coriander chopped
- 1 inch Julienne of Green Chilli (de-seeded)
- 1 inch Julienne of Ginger
Here starts my show.
Then the tomatoes onions and the tomatoes are quartered. Cottage cheese along with a small twig of ginger and a few buds go garlic is grated. You can also crumble the cheese with a fork.
Once the mise-en-place is done, I start with heating a little oil along with some butter in a Kadai (Indian Wok). Adding butter gives a nice colour and flavour to this recipe.
After jeera starts spluttering (you could hear the sound), onions and grated ginger and garlic are added to it.
When the mushrooms become tender, then I add kasuri methi, paneer and tomatoes.
The mixture takes almost 7 minutes to cook on medium temperatures (scale 7).
TIP:I do not add water as the water from mushrooms and tomatoes will cook the vegetables.
The vegetable are cooked and the water gets absorbed in this duration.
TIP:II add some cream to give this dish a texture and garam masala to give it a nice aromatic flavour.
At the end, I garnish it with ginger, green chillies and coriander. Another thing that I do not forget is to always serve this treat in a white coloured bowl.
TIP III: The white background accentuates this colourful delight.
And now it calls for a yummy treat. It can be taken as a side-dish with chapati or with plain rice.
Thank you readers! I hope you like reading it.