Matar Mushroom aka Mushrooms and Peas in an Indian spicy gravy is one of my favorite dishes to order in a Restaurant. I was somehow always apprehensive of making it at home as I had never cooked or used Mushrooms. But in last three months, I have experimented with my favorite dish and after several trial and errors, I have successfully made a really nice restaurant style Matar Mushroom. Presenting below my version of this wonderful dish.

Matar Mushroom

Matar Mushroom Ingredients:

200 gm of White or Button Mushrooms

1 cup of green peas (I have used frozen peas), one can also use fresh peas if available

3 medium sized Tomatoes washed, cleaned and cross marked by knife at bottom

8 Cashew nuts

2 medium sized Onions, washed, cleaned and grated

1 teaspoon of fresh grated Ginger

A teaspoon of Kashmiri Red Chili (Degi Mirch) powder

1 teaspoon of Coriander seeds (Dhania) powder

1/2 teaspoon of Turmeric (Haldi) powder

1/2 teaspoon of Garam Masala powder

1 and 1/2 teaspoon of Cumin (Jeera) powder

Salt as per taste

1 teaspoon of Oil for sauteing Mushrooms

1 tablespoon of Clarified Butter (Ghee)

2 tablespoon of refined Oil (I have used refined Sunflower Oil)

Matar Mushroom Method:

1. In a Pan with 3 cups of boiling water, add Tomatoes and Cashews and cook it on a medium flame for 5 minutes. After that allow it to cool for 5 more minutes. As peel of Tomatoes will be coming out of it, remove the peel by pulling it from the cross mark, it will come out very easily.

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2. Now put boiled Cashews and peeled tomatoes in a grinder/mixer jar.

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3. Grind the mixture to form a smooth paste such that there is no lump or pieces of Cashews in it.

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4. In an another heated pan with a teaspoon of Oil in it, add cleaned and chopped mushrooms.

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5. Saute the Mushrooms for 3-4 minutes on high flame or till Mushrooms acquire brown color. Take them out of the pan to use them later.

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6. Now, add clarified Butter (Ghee) and refined Oil in the heated pan and put grated onions into it on medium-low flame. Cook grated Onions by stirring occasionally till they become light brown in color.

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7. Add grated Ginger into cooked Onion mixture and mix it well. Cook it for a minute on a low flame.

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8. Now add Turmeric(Haldi) and Coriander(Dhania) powder into it and mix it well. Cook the mixture on low flame for 30 seconds.

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9. Add Kashmiri Red Chili (Degi Mirch), Cumin(Jeera) and Garam Masala powder into it and mix it will by stirring it continuously for 30 seconds.

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10.  Add Cashew and Tomato paste prepared in step-3 into the pan and mix it well. Cook the gravy mixture on medium heat for 6-7 minutes stirring occasionally or till the mixture starts releasing oil from it.

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11. Put Peas, sauteed Mushrooms into the pan and sprinkle some Salt (as per taste) into it. Mix all the things together and cook it for 2 minutes, stirring occasionally. 

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12. Add water into it to achieve desired gravy-like consistency and cook it on medium high flame for 6-7 minutes or till Peas and Mushrooms get cooked.

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13. Garnish it with freshly chopped green coriander and cook it for a minute and switch off the heat.

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Your delightful and super tasty Matar Mushroom is ready to be served with steamed rice or Naan/Parantha/Poori (Indian Breads). Do try this super yummy, Restaurant style Matar Mushroom and you are not going to regret it :-).

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Matar Mushroom

 

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