The Plump earthy mushrooms and tender peas simmered in a simple spiced onion & tomato sauce make for a delicious combination with the peas adding a sweet flavor to every bite and the mushrooms soaking up all the spices. Mushrooms are also called as Kumbh or Dhingri. Matar Mushroom is made quiet often at our home ... as it requires minimal time for preparation and is comforting and unbelievably delicious. Everyone at home love this subtly creamy curry. Mushrooms and green peas are both healthy ingredients.... green peas are rich in vitamin C and dietary fiber while mushrooms are a great source of protein. This dish is my daughter's favorite. I have added cashew paste to make it creamy and little rich... as is also a healthier option than adding heavy cream. I have used button mushrooms in this recipe (smaller and tender ones). The addition of kasuri methi lends a subtle bitter flavor and a wonderful aroma to the curry and also gives the unique taste to it. Always remember seasoning the mushrooms with pepper and salt, increases flavour. The dish goes well with rotis / rice ... but also tastes great with any choice of paratha and kulcha’s.
Ingredients :
300 gms or 15-18 mushrooms quartered & sauted in 2 tsp oil, 1/2tsp each black pepper pd & salt
10 cashewnuts soaked in warm water and ground to paste
3/4 cup fresh tender peas/ frozen peas (boiled)
For onion tomato paste :
3 medium onion chopped
1 inch ginger chopped
4-5 cloves garlic chopped
4 medium tomatoes chopped
salt to taste
2 tsp oil
For curry :
2 tsp oil
1 bay leaf
1 piece cinnamon stick
1/2 tsp cumin seeds
2 green chillies chopped fine
1/2 tsp turmeric powder
2 tsp red chilli powder or kashmiri lal mirch pd.
1 tsp coriander powder
1/2 tsp garam masala powder
1 tsp kasuri methi crushed lightly
handful of coriander leaves
salt to taste
water to adjust the consistency
Method :
1. Heat 2 tsp oil in a pan, add chopped onion ginger garlic & little salt and cook till onions are golden. Now add the chopped tomatoes and cook till they are soft.
2. When cool transfer to blender and grind to a smooth paste. Keep aside.
3. In the same pan you can saute the mushrooms. They will start releasing water...you can use this water for grinding or for curry.
4. Heat 2 tsp oil in a kadai and saute bay leaf, cinnamon and cumin. Let the cumin seeds sizzle. Keep the flame low and add turmeric, red chilli pd, coriander pd, garam masala pd and chopped green chilli.
5. Now add the prepared onion tomato paste and add little salt.
6. Cook till onion tomato paste thickens and releases oil. Keep stirring in between.
7. Add in the cashew paste and mix well. Add water as required. Bring to a simmer.
8. Now add the sauted mushrooms and boiled peas, mix well and cover & cook till the veggies are cooked completely.
9. Add crushed kasuri methi and coriander leaves. Mix well and simmer for more 3-4 minutes.
10.Transfer to serving dish and garnish with little cream and serve hot with rice, naan, paratha or kulcha.
Ingredients :
300 gms or 15-18 mushrooms quartered & sauted in 2 tsp oil, 1/2tsp each black pepper pd & salt
10 cashewnuts soaked in warm water and ground to paste
3/4 cup fresh tender peas/ frozen peas (boiled)
For onion tomato paste :
3 medium onion chopped
1 inch ginger chopped
4-5 cloves garlic chopped
4 medium tomatoes chopped
salt to taste
2 tsp oil
For curry :
2 tsp oil
1 bay leaf
1 piece cinnamon stick
1/2 tsp cumin seeds
2 green chillies chopped fine
1/2 tsp turmeric powder
2 tsp red chilli powder or kashmiri lal mirch pd.
1 tsp coriander powder
1/2 tsp garam masala powder
1 tsp kasuri methi crushed lightly
handful of coriander leaves
salt to taste
water to adjust the consistency
Method :
1. Heat 2 tsp oil in a pan, add chopped onion ginger garlic & little salt and cook till onions are golden. Now add the chopped tomatoes and cook till they are soft.
2. When cool transfer to blender and grind to a smooth paste. Keep aside.
3. In the same pan you can saute the mushrooms. They will start releasing water...you can use this water for grinding or for curry.
4. Heat 2 tsp oil in a kadai and saute bay leaf, cinnamon and cumin. Let the cumin seeds sizzle. Keep the flame low and add turmeric, red chilli pd, coriander pd, garam masala pd and chopped green chilli.
5. Now add the prepared onion tomato paste and add little salt.
6. Cook till onion tomato paste thickens and releases oil. Keep stirring in between.
7. Add in the cashew paste and mix well. Add water as required. Bring to a simmer.
8. Now add the sauted mushrooms and boiled peas, mix well and cover & cook till the veggies are cooked completely.
9. Add crushed kasuri methi and coriander leaves. Mix well and simmer for more 3-4 minutes.
10.Transfer to serving dish and garnish with little cream and serve hot with rice, naan, paratha or kulcha.
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