This creamy and spicy curry is prepared mainly with green peas and mushrooms. The curry gets its flavor and richness from its tomato and onion-based sauce tossed in a cashew paste. It is an ideal side dish to roti/chapati and jeera rice or plain steamed rice.
Matar Mushroom Ki Sabzi
Course: Main Course, VegCuisine: IndianDifficulty: Medium4
servings20
minutes15
minutesIngredients
For onion tomato paste:
2 tsp oil
1 onion, finely chopped
1 tbsp ginger-garlic, crushed
2 to mato, finely chopped
For sauting mushroom:
2 tsp oil
10 mushrooms, quartered
½ tsp pepper, crushed
½ tsp salt
For Curry:
2 tsp oil
1 bay leaf / tej patta
1-inch cinnamon
½ tsp turmeric / haldi
1 tsp cumin / jeera
1 tsp kashmiri red chilli powder / lal mirch powder
¾ tsp coriander powder
¼ cup cashew paste
1 cup water
½ cup peas / matar, fresh / frozen
½ tsp salt
1 tsp kasuri methi / dry fenugreek leaves, crushed
2 tbsp coriander leaves, finely chopped
¼ tsp garam masala
Directions
- Heat 2 tsp oil in the kadai and saute 1 bay leaf, 1-inch cinnamon, 1 tsp cumin. Saute till the spices turn aromatic.
- Keeping the flame on low saute, ½ tsp turmeric, 1 tsp chilli powder and ¾ tsp coriander powder.
- Add in prepared onion tomato paste and cook well.
- Keep stirring till the onion tomato paste thickens and releases oil.
- Now add in ¼ cup cashew paste and mix well.
- Add in 1 cup water and stir well adjusting consistency as required.
- Further add ½ cup peas and saute mushrooms. Mix well.
- Cover and boil for 5 minutes or till mushrooms and peas gets cooked completely.
- Now add 1 tsp kasuri methi, 2 tbsp coriander leaves and ¼ tsp garam masala. Mix well.
- Finally, serve matar mushroom recipe with roti, or naan.
