Mushroom Matar Masala
Mushrooms, especially the button variety are abundant in winters. These fleshy ones do not leave much water and do not shrink as much as the other flat varieties. Come winters and these are cooked atleast once in a week at our home. Pair them with green peas and you just cannot go wrong.
- Refined oil- 2-3 tablespoon
- Button mushrooms ( cleaned and sliced longitudinally into quarters)- 500gm
- Green peas- ½ cup ( boiled for few minutes and drain off water)
- Onion ( finely sliced)- 1 big
- Cumin seeds (Jeera)- 1 teaspoon
- Ginger+garlic+ half onion paste + 1 green chilly , all of them mixed and formed into a paste- 4 tablespoon
- Turmeric – ½ teaspoon
- Salt –to taste
- Melon seeds ( Charmagaj)- 2 tablespoon
- Cashew nuts (Kaju)- 2 tablespoon
- Freshly grated coconut- 2 tablepsoon
- Tamarind (Imli)- 1 tablespoon soaked in water
- Kitchen king masala/ garam masala- 1 teaspoon
(Add or reduce the chilly content according to your taste preference)
- Heat oil in a pan, add cumin seeds, finely sliced onion, saute well till it turns light brown.
- Add ginger+garlic+ onion+ green chilly paste, fry till the raw smell dissapears.
- Add cleaned and quartered mushrooms, fry well in the gravy.
- Add turmeric, salt, keep stirring.Add water as and when required.
- Add boiled green peas, mix well so that the vegetables are well coated with the spices. I prefer boiling peas seperately before adding to the gravy, as the raw smell of peas and mushrooms will add up and it take lot of time and spices to neutralise it.
- Cover pan with a lid and allow the vegetables to cook in the steam .
- Make a fine paste of melon seeds, coconut, cashew with milk or water , add to the curry and mix.
- Add tamarind juice into the gravy,simmer the curry for some time.
- Lastly add kitchen king or garam masala, chopped coriander and switch off the flame.
- Garnish with some more coriander, serve with rotis/ parathas or fried rice or peas pulao.