How long does Butter Garlic Kalan take?

35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.

How many people does Butter Garlic Kalan serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Butter Garlic Kalan vegetarian?

Yes. No meat, no fish and no egg.

Is Butter Garlic Kalan spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Butter Garlic Kalan?

25 grams Garlic, 2 tbsp Salted butter, 150 grams Cabbage, 20 grams Cookd Madras 65 Masala, 5 tbsp Maida, ¾ cup Button mushrooms, and a few more listed on this page.

Do I need a pressure cooker for Butter Garlic Kalan?

No, it is cooked in an open pot.

How many calories are in Butter Garlic Kalan?

About 192 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Butter Garlic KalanCook

Butter Garlic Kalan

Name: Butter Garlic Kalan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian, Tamil Nadu
Ingredients: 3 tbsp Corn Flour; ½ tsp Black Peppercorns, Crushed; ½ tsp Salt; 5 tbsp Water; For Deep Frying Sunflower Oil; ¾ cup Button mushrooms, Finely Chopped; 6 grams Green Chilli, Finely Chopped; 3 grams Curry leaves; ½ tsp Black Peppercorns, Crushed; 100 ml Water; 75 ml Fresh Cream; ½ tsp Salt; 2 tbsp Onion, Finely Chopped; 1 tbsp Coriander Leaves, Finely Chopped; 1 pinch Black Pepper Powder; 1 grams Lemon; 150 grams Cabbage; ¾ cup Button mushrooms, Finely Chopped; 5 tbsp Maida; 20 grams Cookd Madras 65 Masala; 2 tbsp Salted butter; 25 grams Garlic, Finely Chopped

35 min
medium
Serves 4

Prep 15 min · Cook 20 min

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9 steps, each one filmed. A short video for every step, so your hands never have to leave the pan.

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Also known as mushroom kalan, kalan · Veg · Curries & Gravies, Dry sides

Curries & Gravies Dry sides Snacks & Starters

Butter garlic kalan with button mushrooms, cabbage and Cookd Madras 65 Masala. Medium-spicy, serves 4, about 35 minutes plus resting, with step-by-step video.

Good for: Party, Rainy Day

Ingredients

19 items

4 people

Corn Flour3 tbsp
Black Peppercorns, Crushed1 tsp
Salt1 tsp
Water5 tbsp
Sunflower OilFor Deep Frying
Button mushrooms, Finely Chopped1½ cup
Green Chilli, Finely Chopped6 grams
Curry leaves3 grams
Water100 ml
Fresh Cream75 ml
Onion, Finely Chopped2 tbsp
Coriander Leaves, Finely Chopped1 tbsp
Black Pepper Powder1 pinch
Lemon1 grams
Cabbage150 grams
Maida5 tbsp
Cookd Madras 65 Masala20 grams
Salted butter2 tbsp
Garlic, Finely Chopped25 grams

Cooking for someone with an allergy? Read every ingredient above. We have not finished checking allergens on this recipe.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	192kcal	768kcal
Protein	3.3g	13g
Carbohydrate	23g	91g
Fat	9.9g	40g
Fibre	2.1g	8.4g
Sugar	2.4g	9.6g

Cookd masalas for salted butter

Method

1
Mix the shredded cabbage & msuhroom with the maida, cornflour, Cookd Madras 65 Masala and crushed pepper. Add salt; the masala also has salt. Sprinkle water. Rest for 10 minutes; the cabbage releases moisture and the batter binds on its own.
Corn FlourBlack PeppercornsSaltWaterSunflower OilBlack PeppercornsWaterSaltBlack Pepper PowderCabbageMaidaCookd Madras 65 MasalaSalted butter
2
Heat oil for deep frying. Squeeze the batter into loose, rough clumps and fry on medium-high heat until crisp and deep golden-red. Drain on a paper towel.
3
In a wide pan, melt 2 tbsp butter. Add & saute the garlic, green chilli, curry leaves, onion, then add the button mushrooms.
Button mushroomsGreen ChilliCurry leavesOnionButton mushroomsGarlic
4
Saute until the water release and it dries up a bit.
5
Add the crushed pepper & salt.
6
Add the water. Simmer for 2 minutes until slightly reduced.
7
Lower the flame to its minimum. Stir in the cream and let it warm through for 2 minutes without boiling, until it thickens enough to coat a spoon. Taste and add salt only if needed.
Fresh Cream
8
Add the fried kalan and toss for 20–30 seconds on medium heat until every clump is coated. Do not raise the flame to high; the cream can split.
9
Plate immediately. Top with the onion, coriander and a crack of pepper. Serve with a lemon wedge if you want it brighter.
Coriander LeavesLemon

Before you start

How long does Butter Garlic Kalan take?: 35 minutes from start to finish. That is 15 minutes of preparation and 20 minutes of cooking.
How many people does Butter Garlic Kalan serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Butter Garlic Kalan vegetarian?: Yes. No meat, no fish and no egg.
Is Butter Garlic Kalan spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Butter Garlic Kalan?: 25 grams Garlic, 2 tbsp Salted butter, 150 grams Cabbage, 20 grams Cookd Madras 65 Masala, 5 tbsp Maida, ¾ cup Button mushrooms, and a few more listed on this page.
Do I need a pressure cooker for Butter Garlic Kalan?: No, it is cooked in an open pot.
How many calories are in Butter Garlic Kalan?: About 192 a serving. The full nutrition table is on this page, per serving and for the whole batch.