matar mushroom

 

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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 mushroom (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 or use cream later 
• ▢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

INSTRUCTIONS

 

• in the same kadai heat 2 tsp oil 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 sauted 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, naan or kulcha.
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