Recipe for Mushroom Matar

Today‘s recipe is Mushroom Matar. It is a semi-gravy dish in which mushrooms and peas are cooked with basic Indian spices and garnished with nuts, chillies and julienned ginger. The dish is mildly spicy and goes well with roti but can also be served with rice.

It is a quick and easy recipe and can be included in your everyday lunch/dinner.

Let’s start:

Ingredients for making Mushroom Matar:

1. Mushrooms: 300 gms; each medium-sized mushroom cut into four pieces
2. Peas: 1/2 cup
3. Onion: 1 medium-sized; finely chopped
4. Tomatoes: 2 medium-sized, pureed
5. Ginger-garlic paste: About 1 tbsp
6. Cashews: About 10-12; soaked for about 1/2 hr and ground into a paste.
7. Mustard Oil: 2 tbsp
8. Cumin seeds: 1/2 tsp
9. Turmeric Powder: 1/2 tsp
10. Kashmiri Red Chili powder: 1 tsp
11. Coriander powder: 1 tbsp
12. Garam Masala Powder: 1/2 tsp
13. Kasuri Methi (Dry Fenugreek leaves): About 1 tbsp
14. Bay leaves: 1-2
15. Salt: 1 1/2 tsp

Ingredients needed for garnishing:

1. Butter: 1 tsp
2. Cashews: 2-3; halved
3. Almonds: 2-3; halved
4. Green chilis: 2
5. Dry red chilies: 2
6. Fresh Coriander: 2-3 strands; Chopped
7. Ginger: 5-6 Juliennes

Recipe for making Mushroom Matar:

1. Heat oil in a pan. On medium heat, add cumin seeds and let them crackle.
   
   
   
2. Then, add bay leaves, onions, and ginger-garlic paste. Cook on medium heat until the onions turn light brown.
   
   
   
3. Add tomato puree, turmeric, red chilli powder, coriander powder, and salt.
   
   
   
4. Cover it and cook for about 5 minutes on low heat.
   
   
   
5. Now add mushrooms and peas.
   
   
   
6. Give it a good mix. Cover, and cook on medium heat till the vegetables are fully cooked.
   
   
   
7. Add garam masala and kasuri methi (dry fenugreek leaves) and cook for 1 minute more.
   
   
   
8. While the gravy cooks, heat butter in a small pan. On low-medium heat, fry the cashews and almonds. Once they turn light brown, add green and red chilies. Then, take the pan off the heat and set it aside.
   
   
   
9. When the mushroom and peas are fully cooked, garnish the gravy with the fried mix of nuts & and chillies. Also, add julienned ginger and fresh coriander leaves.
   
   

Mushroom Matar is ready! You can serve it with Roti or Rice.

Check out this recipe in printable format below:

Check out other recipes from my kitchen here.

If you are interested in other mushroom based recipes, do check out my recipes for Yorkshire Pudding with Mushrooms in brown sauce and Mushroom Capsicum Sabzi.