MATAR MUSHROOM MASALA |
STARTUP COOKING
Matar Mushroom masala is also known as mushroom peas curry (green peas is referred as matar in Hindi). If you like mushrooms then you must try this recipe. Matar mushroom is the most basic curry that is prepared in Indian cuisine. This curry is very delicious and easy to prepare and goes very well with chapathi, roti, naan, rice or pulao. It can also be made for special occasions like birthday parties, pot lucks or in the weekends.
For excellent taste use fresh peas or frozen peas and use white button mushrooms. For creamy texture I added fresh cream, if you don’t have, add cashew paste for richness and creamy texture. Follow my step-by-step photo recipe to prepare Matar Mushroom Masala. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR MATAR MUSHROOM MASALA
Coarse : Lunch / Dinner – Side dish for Chapathi
Cuisine : Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 30 min
Total Time : 45 min
INGREDIENTS
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1 large onion – finely chopped
- 2 green chili – chopped
- 1 tsp ginger garlic paste
- 2 tomato – pureed
- 1/4 tsp turmeric powder
- 1.5 tsp red chilli powder
- 1.5 tsp coriander powder
- salt to taste
- 1 tbsp roasted besan flour
- 3/4 cup green peas – fresh/frozen
- 1/2 cup water
- 1 cup mushrooms
- 1/2 tsp Garam Masala powder
- 1 tsp kasuri methi
- 1 tbsp fresh cream
- 1 tbsp coriander leaves – chopped
PROCEDURE
- heat ghee in a pan
- add cumin seeds and allow it to splutter
- add finely chopped onion
- saute well until it turns transparent and slight brown
- add ginger garlic paste and green chili
- saute well until the raw smell goes out
- add tomato puree
- mix well and cook for a minute
- add turmeric powder, red chilli powder, coriander powder and salt
- mix well and cook for 2 minutes in low medium flame
- add roasted besan flour
- mix well and cook until the ghee starts to release from the masala
- add fresh green peas
- mix well and cook for 4 minutes in low medium flame
- add water and mix well ( if the masala gets too dry)
- cover and cook for another 4 minutes
- add sliced mushrooms
- mix well and cook for 2-4 minutes (keep stirring in intervals)
- add garam masala powder and crushed kasuri methi
- mix well and cook for 30 seconds
- add fresh cream and mix the masala well, then switch off the flame
- garnish with chopped coriander leaves
- ready to serve with Chapathi, roti, paratha or pulao
- taste delicious ????
NOTES
- fresh cream and kasuri methi is optional
- use fresh or frozen peas
- you can add cube paneer or replace with mushroom if you don’t like
Matar Mushroom Masala with Step-By-Step Photo Recipe
heat ghee in a pan
temper with cumin seeds
add finely chopped onion
saute well until it turns transparent
add ginger garlic paste and green chilli
saute well until the raw smell goes out
add tomato puree
mix well and cook for a minute
add turmeric powder, red chilli powder, coriander powder and salt
mix well and cook for 2 minutes
add roasted besan flour
mix well and cook in low medium flame or until the
ghee starts to release
add green peas
mix well and cook for 2 minutes
add half cup water and mix well
cover and cook for 4-5 minutes in low medium flame
add sliced mushroom
mix well
cook for 2 minutes
add Garam Masala powder and kasuri methi
mix well and cook for 30 seconds
add fresh cream
mix well and then switch off the flame
garnish with coriander leaves
Matar mushroom ready to serve
serve with chapathi, pulao or roti
