Recipe Details
Mushroom matar
Prep: 20 mins
Cook: 40 mins
Yields: 4
Ingredients
01.
Cut mushrooms in half of ¼ as per size and wash them nicely.
02.
If using frozen peas then blanch them in hot water.
03.
Take a pan & put oil in it. Add chopped onions & sauté them.
04.
add ginger-garlic paste, sauté till the raw aroma fade away.
05.
Put all spices i.e. turmeric, red chili & Kashmiri red chili powder, garam masala, coriander powder & salt.
06.
Add chopped tomatoes & cook it on low flame. Till they become soft & mushy.
07.
* if you want to make creamy gravy by using cashews, then soak it 15 mins before & make a paste of it. Put this cashew paste after adding tomatoes. If not using cashews then adding fresh cream at the last will also make mild & creamy gravy.
08.
when spices with onions & tomatoes look cooked after 8-10 mins and oil gets separated then add button mushroom & peas. Mix it nicely & add a cup of water in it. Adding water makes nice gravy & makes peas also cooked. Water quantity depends upon how much gravy required.
09.
Cook them on low flame with lid covered for about 5-7 mins. Keep stirring in between.
10.
When mushroom & peas gets soft with nice smooth gravy then turn off the flame garnish with coriander leaves.
11.
Enjoy this authentic North Indian cuisine with chapatis or rice.