Restaurant style matar mushroom

Matar and mushrooms are both very nutritious and flavourful ingredients which comes in winter season. Matar mushroom is a Indian curry made with green peas,mushrooms, onions, tomatoes & spices. When we cook peas and mushrooms with a combination of curd and onion tomato paste, it gives lip smacking taste.

MATAR MUSHROOM

Recipe card for matar mushroom recipe:

MATAR MUSHROOM     PREP TIME: 10 MINUTES             COOK TIME: 30 MINUTES  TOTAL TIME: 40 MINUTES CUISINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS 1 1/2 cups Green peas  200 grams Mushrooms                                 2 tbsp oil 2 medium size onion-roughly chopped 4 medium size tomato- roughly chopped 1 inch ginger- chopped 2-3 green chilli  3 to 4 garlic 1 tbsp red chilli powder 1 tsp coriander powder 1 tsp roasted jeera powder 1 tsp garam masala powder                                            Salt (according to taste)                                        Preparation In a deep sauce pan or kadai, heat up oil and add the finely chopped onions and saute till translucent. Add crushed ginger-garlic or ginger-garlic paste and green chillies. Saute till the raw aroma disappears. Now, add roughly chopped tomato and salt and covered with lid. Let it cool and then grind in a mixer to a smooth consistency. Add 2- 3 teaspoon of water to the mixture while grounding, if needed. In the same deep sauce pan, heat 2 teaspoon oil and saute cumin seeds. Saute till the spices turn aromatic. Add red chilli powder along with grounded paste and mix it well. Saute till the oil starts to leave the sides of the paste. Further, add the chopped mushrooms and peas and mix well. Add  garam masala powder, roasted jeera powder and coriander powder. Add whisked curd and mixed it well so that there should be no lumbs. Stir and saute for 3 minutes. Then add water and salt. Add water as required. If using tender or frozen peas, then reduce the water to 1 cup. If using peas which are not tender or old, then add 2 cups of water or as required. Cover the deep sauce pan with a lid and cook till the peas are softened. Finally, add coriander leaves and mix well. Serve matar mushroom hot with rotis, naan or chapatis.

How to make matar mushroom with step by step photo

1. In a deep sauce pan or kadai, heat up oil and add the finely chopped onions and saute till translucent.

2. Add crushed ginger-garlic or ginger-garlic paste and green chilies. Saute till the raw aroma disappears.

3. Now, add roughly chopped tomato and salt and covered with lid.

4. Let it cool and then grind in a mixer to a smooth consistency. Add 2- 3 teaspoon of water to the mixture while grounding, if needed.

5. In the same deep sauce pan, heat 2 teaspoon oil and saute cumin seeds. Saute till  turn aromatic.

6. Add red chilli powder along with grounded paste and mix it well.

7. Saute till the oil starts to leave the sides of the paste.

8. Further, add the chopped mushrooms and peas and mix well.

9. Add garam masala powder, roasted jeera powder and coriander powder.

10. Add whisked curd and mixed it well so that there should be no lumbs.

11. Stir and saute for 3 minutes. Then add water and salt. Add water as required. If using tender or frozen peas, then reduce the water to 1 cup. If using peas which are not tender or old, then add 2 cups of water or as required.

12. Cover the deep sauce pan with a lid and cook till the peas are softened.

13. Finally, add coriander leaves and mix well.

14. Serve matar mushroom hot with rotis, naan or chapatis.