Mushroom matar recipe - How to make matar mushroom
Prep time:
Cook time:
Total time:
- 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.
Recipe by Indian Cuisine at https://www.indicuisine.com/shahi-matar-mushroom-recipe/
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