Today, I am posting the recipe for ‘Mushroom Matar.’ It is a semi-gravy dish in which mushrooms and peas are combined in a semi-spicy gravy. It goes well with roti but can be served with rice too.
Ingredients for making Mushroom Matar:
- Mushrooms: 300 gms, each medium-sized mushroom cut into 4 pieces
- Peas: 1/2 cup
- Onion: 1 medium-sized, finely chopped
- Tomatoes: 2 medium-sized, pureed
- Ginger-garlic paste: About 1 tbsp
- Cashews: About 10-12, soaked for about 1/2 hr and then ground into a paste
- Mustard Oil: 2 tbsp
- Cumin seeds: 1/2 tsp
- Turmeric: 1/2 tsp
- Red Chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam Masala: 1/2 tsp
- Dry Fenugreek leaves: About 1 tbsp
- Bay leaves: 1-2
- Salt: 1 1/2 tsp
Butter: 1 tsp
Cashews: 2-3, halved
Almonds: 2-3, halved
Dry red chilies:2
Fresh Coriander: 2-3 strands, Chopped
Ginger: 5-6 Juliennes
Recipe for making Mushroom Matar:
1. Start with heating oil in a pan. Add cum seeds and let them crackle.
7. While the gravy is cooking, separately take a small pan. Heat a teaspoon of butter and in low heat, fry the cashews and almonds. Once they brown, add green chilies and red chilies. Then take it off the heat and keep it aside.
7. When the gravy is cooked, add garam masala, dry fenugreek leaves, and cashew paste. Give it a mix and let it cook for 2-3 minutes.
8. Take it off. In the serving dish, garnish the gravy with the fried mix of nuts and chilies and ginger, and fresh coriander.
A note for my readers in Germany: I sourced Mushrooms (Champignon in German), frozen peas (Erbsen), cashew nuts (Cashewnüsse), almonds ( mandeln), Onion (Zwiebel), Tomato( Tomate), Ginger(Ingwer), Garlic(Knoblauch), Oil (Öl) and Butter(Butter) and bay leaves (Lorbeerblätter ), salt (Salz) from the German Supermarket and the rest of the ingredients from Spiceland. Spiceland is a large Indian grocery supplier based in Frankfurt and delivers across Germany and neighboring countries.