Recipe for 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.
So, let us start:
Ingredients for making Mushroom Matar:
- Mushrooms: 300 gms; each medium-sized mushroom cut into four 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 ground into a paste.
- Mustard Oil: 2 tbsp
- Cumin seeds: 1/2 tsp
- Turmeric Powder: 1/2 tsp
- Kashmiri Red Chili powder: 1 tsp
- Coriander powder: 1 tbsp
- Garam Masala Powder: 1/2 tsp
- Kasuri Methi (Dry Fenugreek leaves): About 1 tbsp
- Bay leaves: 1-2
- Salt: 1 1/2 tsp
Ingredients needed 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:
- Start with heating oil in a pan. Add cumin seeds and let them crackle.
- Then add bay leaves, onions, and ginger garlic paste. Cook till the onions turn light brown.
- Add tomato puree, turmeric, red chilli powder, coriander powder, and salt.
- Cover it and cook for about 5 minutes on low heat.
- Now add mushrooms and peas.
- Give it a good mix, cover, and cook on medium heat till the vegetables are fully cooked.
- Add garam masala and kasuri methi (dry fenugreek leaves) and cook for 1 minute more.
- While the gravy is cooking, separately take a small pan. Heat a teaspoon of butter, and on low heat, fry the cashews and almonds. Once they brown, add green chillies and red chillies. Then take it off the heat and keep it aside.
- Take it off. Garnish the gravy with the fried mix of nuts & and chillies, julienned ginger, and fresh coriander.
Mushroom Matar is ready! You can serve it with Roti or Rice.
Check out this recipe in printable format below:
Recipe for Mushroom Matar
This is semi gravy dish made with mushrooms and peas cooked with mild Indian spices.
Equipment
- Pan
Ingredients
Ingredients for making Mushroom Matar:
- 300 gm Mushrooms ;each medium-sized mushroom cut into 4 pieces.
- ½ cup Peas
- 1 Medium sized Onion; chopped
- 2 Medium sizzedTtomatoes; pureed
- tbsp Ginger Garlic Paste
- 10-12 Cashews; soaked for about 1/2 hr and then ground into a paste
- 2 tbsp Mustard Oil
- ½ tsp Cumin Seeds
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- 1 tbsp Coriander Powder
- ½ tsp Garam Masala Powder
- 1 tbsp Kasuri Methi ( Dry Fenugreek Leaves)
- 1-2 Bay Leaves
- 1½ tsp Salt
Ingredients needed for Garnishing:
- 1 tsp Butter
- 2-3 Cashews; halved
- 2-3 Almonds; halved
- 2 Green Chilies
- 2 Dry Red Chilies
- 2-3 Strands Fresh Coriander Leaves
- 5-6 Juliennes Ginger
Instructions
Recipe for making Mushroom Matar:
- Start with heating oil in a pan. Add cum seeds and let them crackle.
- Then add bay leaves, onions, and ginger garlic paste. Cook till the onions turn light brown.
- Add tomato puree followed by turmeric, red chili powder, coriander powder, and salt.
- Cover it and cook for about 5 minutes on low heat.
- Now add mushrooms and peas.
- Give it a good mix, cover, and cook in medium heat till the vegetables are fully cooked.
- 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.
- Take it off. In the serving dish, garnish the gravy with the fried mix of nuts and chilies and ginger, and fresh coriander.
Notes
Some additional notes for my readers in Germany:
- Most of the fresh ingredients used in the recipe can be obtained from German supermarkets.
- The spices can be brought from Indian/Asian shops. I prefer buying from Spicelands, one of the biggest Indian grocery shops in Germany. Their products are of good quality and are reasonably priced.
Check out other recipes from my kitchen here.
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