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Prep Time10 Mins
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Cook Time20 Mins
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Serving4
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Ready In30 Mins
Matar Mushroom is a simple yet delicious vegan curry. It is a rich and popular everyday recipe of Punjabi cuisine. Mushroom Matar, or mushrooms and peas in a creamy onion, tomato and fresh cream, is a staple of Indian restaurant menus. But this creamy, spicy, saucy dish is just as easy to put together quickly in your own kitchen.
Matar mushroom masala can be easily prepared for lunch or dinner. It can also be made for special occasions like birthday or small parties at home. Make it at home and enjoy it with your friends and family. This recipe is also ideal recipe for tiffin or office lunch boxes.
The gravy is simple and luscious with onion tomato masala and powdered spices. If you are making it for some special occasions then you can add few tbsp of fresh cream in the gravy or for garnish to make it slight richer.
Matar and Mushrooms are not only flavorful, they also have so many health benefits. Mushrooms are very nutritious and have cancer fighting properties. They helps in boosting immunity and also lower the cholesterol level. High in Vitamin B and D. They have anti inflammatory properties and have high amount of anti oxidant.
It is an ideal side dish to serve with roti, jeera rice or just plain steamed rice. If you love mushrooms, try this deliciously flavorful Punjabi curry called Matar Mushroom Recipe today!
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Based on 5 Review(s)Ingredients
Directions
Always use fresh mushrooms and slice them just before cooking them.
Taken around 200 gms of fresh mushroom. Wash them well in running water, thinly slice them and keep aside. Also boil the fresh green peas and chop the other ingredients.
In a kadai, heat 2-3 tbsp of oil. And add 1 cardamom, 1 clove and 1 small stick of cinnamon.
Now add 1/2 tsp cumin seeds and a pinch of hing.
After few seconds, add the green chillies and chopped onions.
While sautéing the onions, add little salt and mix well. Now add the ginger garlic paste and continue to stir until the raw smell disappears.
When the onions turns golden brown, add the tomato puree and stir until the oil separates.
Its time to add the dry spice powders. Add in 1 tsp red chilly powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp garam masala and sauté well.
Next add boiled green peas , sliced mushroom and mix well.
Add around 1/2 to 3/4th cup of water, add salt, mix well and allow it to boil.
Finally add, 1 tsp of kasutri methi and combine it well.
Cover the lid and cook for 5 mins in low medium flame. Once the mushrooms are cooked, add some fresh cream, mix well and switch off the flame immediately.
Our rich and creamy malai matar mushroom is ready to be served !! Enjoy this delicious dish with any flavored rice, butter naan or roti.
Conclusion
If you are using frozen peas then just wash and add in the gravy but if you are using fresh peas then boil the peas and then add in the curry.
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