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.