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.

Ingredients:

  • Refined oil- 2-3 tablespoon

Vegetables:

  • 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

Spices:

  • 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)

Method:

  • 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.

 

Facebook Comments

Related Post

Chocolate banana cake (eggless) When I had decided to start my blog, I first wanted to exhaust all my ‘never failed’ recipes, simply because they have made me take this huge leap of ...
CLUSTER BEAN/GAVAR/ CHAVLEKAYI CHUTNEY Cluster beans/ gavar tastes way better in chutney form than in the curries.I end up licking it from the mixer jar itself and a substantial portion is ...
Anjeer and Pista Pedha- for Durgapuja!! It's puja time again, and the millennium city Cuttack is all decked up. Pandals, music and festive fervour everywhere. The biggest celebration of ...
Strawberry Cheesecake Strawberry cheesecake! It's the season of strawberries,and what a waste it would be if I don't whip up a couple of desserts with this gorgeous fruit! ...
Christmas Fruit cake- Eggless and With eggs   Fruity Christmas cakes, loaded with tons of chewy- crunchy-sweet-tangy fruits was literally unknown in my house until this blog happened. ...
Corn Tortilla Tortilla ( pronounced as tohr-tee-yah), is as staple to a Mexican diet as much is a roti to an Indian. A kind of flat unleavened bread, it has a lot o...

neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *