Matar Mushroom Recipe

Matar mushroom recipe with bit by bit photographs – a semi-dry flavorful vegetable dish made with peas and mushroom. Vegetarian and without gluten.

I have proactively posted the recipes of South Indian mushroom peas curry. this recipe is all the more North Indian style and furthermore home style. Generally I make matar mushroom along these lines.

You can supplant mushroom with paneer or curds. Mushroom and paneer work out positively for most veggies and are many times used to make rich curry dishes for vegans. In numerous recipes you can undoubtedly supplant mushroom with paneer as well as the other way around. This is one such recipe.

In the case of adding paneer, then, at that point, simply add them towards the end, when the peas are cooked and afterward switch off the fire.

You can have this matar mushroom with rotis, parathas, naan or as a side dish with dal tadka – rice or dal fry – rice combo.

Step by step instructions to make matar mushroom

1. Heat 2-3 tbsp oil in a dish or kadai. Add finely hacked 1 medium-sized onion and saute till clear.

2. add 1.5 tsp squashed ginger-garlic or ginger-garlic glue. Saute till the crude fragrance vanishes.

3. Add 3 medium-sized finely slashed tomatoes and 1 hacked green bean stew. Mix.

4. add the flavor powders – ½ tsp turmeric, (¼ or ½) tsp red bean stew powder and 1 tsp coriander powder.

5. Mix and saute till oil begins to leave the sides of the onion-tomato masala combination.

6. Add 200 grams slashed mushrooms and (⅔ or ¾) cup peas.

7. mix and saute for 2 to 3 mins.

8. then add 2 cups of water and salt as required. cover the skillet with a top and cook till the peas are mellowed. If it’s not too much trouble, check point no 7-9 and notes segment in the recipe card above For additional data on the nature of peas and measure of water to be added.

9. once finished, sprinkle (¼ or ½) tsp garam masala powder.

10. mix and Serve matar mushroom hot with rotis, naan, parathas or chapatis.

Fixings

▢200 grams button mushrooms

▢2/3 or ¾ cup new or frozen peas *check notes

▢3 medium measured tomatoes, finely hacked

▢1 medium measured onion, finely hacked

▢1 green bean stew, hacked

▢¼ or ½ teaspoon red bean stew powder

▢½ teaspoon turmeric powder

▢¼ or ½ teaspoon Garam Masala or punjabi garam masala

▢1 teaspoon Coriander Powder

▢1.5 teaspoon Ginger Garlic Paste or squashed ginger-garlic

▢2 cups water or as required. lessen how much water to 1 cup if utilizing delicate or frozen peas * really take a look at notes

▢2 to 3 tablespoon oil

▢salt as required

Directions

1. Heat oil in a container or kadai. Add the finely cleaved onions and saute till clear.
2. Add squashed ginger-garlic or ginger-garlic glue. Saute till the crude smell vanishes.
3. Add the hacked tomatoes and green chilies.
4. Mix and afterward add the flavor powders – turmeric, red stew, coriander powder.
5. Mix and saute till oil begins to leave the sides of the onion-tomato masala blend.
6. Add the hacked mushrooms and peas.
7. Mix and saute for 2 to 3 mins. Then, at that point, add water and salt. Add water as required. In the event that utilizing delicate or frozen peas, diminish the water to 1 cup. In the event that utilizing peas which are not delicate or old, then, at that point, add 2 cups of water or as required.
8. On the off chance that there is an excess of water even after the peas or mushrooms are cooked, then decrease the water by stewing the matar mushroom curry without a top for a few additional minutes till you get the ideal consistency.
9. In the event that the water become less, then add some more water. The consistency is a semi dry sauce or curry. So before the sauce arrives at this consistency, the peas and mushrooms ought to be cooked well. So add water or decrease the water from the matar mushroom sauce as needs be.
10. Cover the container with a top and cook till the peas are relaxed.
11. Once finished, sprinkle garam masala powder.
12. Mix and serve matar mushroom hot with rotis, naan or chapatis.