| Taste the yummy and creamy shahi matar mushroom made with cashew nut paste, garam masala and milk. One can also call this as mutter mushroom makhani recipe. |  |
Here I am sharing restaurant style matter mushroom made with peas and button mushroom cooked in spicy and rich gravy. It is mostly seen in marriages, so let’s call it shaadiwale matar mushroom.
It is a great idea to include this yummy matar mushroom in your dinner menu. It goes well with roti or jeera rice.
You can use cream or butter in place of milk to make this dish more gravy.
- Peas - 1 cup
- Mushrooms - 5 to 6
- Onion - 2
- Tomatoes - 2
- Ginger - 1 inch pc
- Garlic - 5 to 6 cloves
- Cumin seeds - 1 tsp
- Red chilli powder - ½ tsp
- Coriander powder - 1 tsp
- Turmeric powder - ¼ tsp
- Cashew nut paste - 1 tsp
- Milk - ½ cup
- Water - for gravy
- Garam masala - ½ tsp
- Coriander leaves - 1 tbsp
- Cooking oil - 1 tbsp
- Salt - to taste
- In a pan boil peas till the raw taste goes away from them.
- Wash and chop mushrooms. Keep chopped mushrooms in a bowl, pour boiling water over them and keep aside.
- In a blender, blend roughly chopped onion, tomatoes, ginger and garlic cloves to a smooth paste.
- Heat oil in pan. Add cumin seeds. Let them splutter.
- When spluttering stops, add to the pan, smooth paste of tomato and onion.
- Stir fry.
- When it starts leaving oil, add spices; red chilli powder, coriander powder, turmeric powder and 1 tsp cashew nut paste and mix well.
- Fry for a minute and add half cup milk and water for gravy. Pour water as per thickness of gravy you desire.
- Close with lid and on medium flame cook for 2 to 3 minutes.
- Add boiled peas and mushroom. Sprinkle salt as per taste. If you don't peas in your dish you can skip it.
- Cover the pan with lid and cook on medium flame till you see oil on the surface of gravy.
- Add garam masala and freshly chopped coriander leaves. Stir.
- Garnish with coriander leaves and serve hot with roti or jeera rice.
Mutter Mushroom Recipe:
Step by step recipe of matar mushroom with photos:
1. In a pan boil peas till the raw taste goes away from them.
2. Wash and chop mushrooms lengthwise. Keep chopped mushrooms in a bowl, pour boiling water over them and keep aside.
3. In a blender, blend roughly chopped onion, tomatoes, ginger and garlic cloves to a smooth paste.
4. Heat oil in pan. Add cumin seeds. Let them splutter.
5. When spluttering stops, add to the pan, smooth paste of tomato and onion. Stir fry.
6. When it starts leaving oil, add spices; red chilli powder, coriander powder, turmeric powder and 1 tsp cashew nut paste and mix well.
7. Add water and mix for preparing matar mushroom dish
8. Fry for a minute and add half cup milk and water for gravy. Pour water as per thickness of gravy you desire.
9. Close with lid and on medium flame cook for 2 to 3 minutes.
10. Add boiled peas and mushroom. Sprinkle salt as per taste. If you don’t peas in your dish you can skip it.
11. Cover the pan with lid and cook on medium flame till you see oil on the surface of gravy.
Add garam masala and freshly chopped coriander leaves. Stir.
12. Garnish with coriander leaves and serve hot with roti or jeera rice.
