What we need for Matar Mushroom:

  • Mushrooms – 250 gms
  • Green peas – 3/4 cup
  • Onion – 1, finely chopped
  • Ginger-green chili paste
  • Tomato – 1
  • Red chili powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Kasuri methi – 1 tsp, crushed
  • Garam masala powder – 1 spoon
  • Cashewnuts – 8, soak in 1/4 cup milk for 15 mts and grind to a paste
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Fresh cream – 2 tbsps OR malai
  • Oil – 2 tbps+1 tbsp ghee (or butter)

Let’s prepare here:

  • Heat ghee or butter in a cooking vessel. When the ghee is heated, add the sliced mushrooms and saute for 2 mts. Set aside.
  • In the same vessel, add the oil and add the chopped onions and saute for 4 mts.
  • Add the crushed ginger-green chili paste and saute for 2 mts on low-medium flame.
  • No we have to add turmeric powder, red chili powder and mix well. Add tomato puree and cook on low-medium flame for 8 mts or till oil separates.
  • Add the green peas, a cup of water and salt and bring to a boil. Place lid and simmer for 5 mts.
  • Add the sauteed mushrooms and simmer for 10 mts or till mushrooms are cooked and the desired curry consistency is achieved.
  • Add kasuri methi, ground garam masala powder and cashew nut paste and mix well. Adjust salt, if required. Finally, add the fresh cream and mix and simmer for a mt and turn off the flame.
  • Remove to a serving bowl, garnish with fresh coriander leaves and serve with chapati, naan or pulao.
Matar Mushroom

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