Mushroom matar recipe - How to make matar mushroom
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Cook time: 
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Matar and Mushroom cooked in masala curry
Ingredients
  • 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
Instructions
  1. In a pan boil peas till the raw taste goes away from them.
  2. Wash and chop mushrooms. 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.
  6. Stir fry.
  7. When it starts leaving oil, add spices; red chilli powder, coriander powder, turmeric powder and 1 tsp cashew nut paste and mix well.
  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.
  12. Add garam masala and freshly chopped coriander leaves. Stir.
  13. Garnish with coriander leaves and serve hot with roti or jeera rice.
Nutrition Information
Serving size: 4
Recipe by Indian Cuisine at https://www.indicuisine.com/shahi-matar-mushroom-recipe/