Matar mushroom is a creamy, onion tomato sauce which is popular in Indian restaurants. This is a delicious North Indian curry which goes well with roti, paratha etc.
Ingredients
1. Green peas (matar) – 200 gm
2. Mushroom – 200 gm
3. Oil – 3 Tbsp
4. Onion sliced – 2
5. Tomato chopped – 4
6. Garlic chopped – 1 Tbsp
7. Ginger chopped – 1 Tbsp
8. Green chilli – 2-3
9. Chilli powder – 1 tsp
10. Coriander powder – 1 Tbsp
11. Garam masala – 1 tsp
12. Cumin seeds – ½ tsp
13. Turmeric powder – ½ tsp
14. Cumin (jeera) powder – ½ tsp
15. Bay leaf – 1
16. Cinnamon – 1 piece
17. Garam masala – 1 tsp
18. Coriander leaves
Preparation
1. Wash and clean the mushrooms in warm turmeric water and cut into thick pieces and add ½ tsp chilli powder, salt and a pinch of turmeric powder. Mix and keep aside.
2. Heat 1 Tbsp oil, add the sliced onions and stir fry till light brown on medium flame. Add ginger, garlic and chillies. Stir fry for 1 minute. Add chopped tomato and salt. Mix and cook covered for 2-3 minutes till tomatoes are soft. Stir in between. Cool and grind. Keep aside.
3. Heat 1 Tbsp oil and stir fry the mushrooms on high flames for 2-3 minutes and keep aside.
4. Add 1 Tbsp oil to the same pan. Add cumin seeds, bay leaf and cinnamon. Stir for a second. Add the ground paste. Sauté on medium flame till oil separates.
5. Add chilli powder, turmeric powder, coriander powder and mix well. Stir fry and cook covered till oil separates. Stir in between.
6. Add jeera powder and mix well. Add 1 cup of hot water.
7. Add the green peas and cook covered till it is done.
8. Add mushroom pieces and mix well. Add enough hot water for the gravy and cook covered for 5 minutes on medium flame.
9. Add garam masala and coriander leaves. Mix well and remove from flame.
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