Mushroom Matar

Mushroom Matar

Mushroom Matar

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:

  1. Mushrooms: 300 gms, each medium-sized mushroom cut into 4 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 then ground into a paste
  7. Mustard Oil: 2 tbsp
  8. Cumin seeds: 1/2 tsp
  9. Turmeric: 1/2 tsp
  10. Red Chili powder: 1 tsp
  11. Coriander powder: 1 tsp
  12. Garam Masala: 1/2 tsp
  13. Dry Fenugreek leaves: About 1 tbsp
  14. Bay leaves: 1-2
  15. Salt: 1 1/2 tsp
 

For Garnishing:

Butter: 1 tsp

Cashews: 2-3, halved

Almonds: 2-3, halved

Green chilis:2

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.

 
2. Then add bay leaves, onions, and ginger garlic paste. Cook till the onions turn light brown.
 
 
3. Add tomato puree followed by turmeric, red chili 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 in medium heat till the vegetables are fully cooked.
 

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.

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

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. 

To read more recipes, click here
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: