niv's kitchen: mutter mushroom recipe

MATAR MUSHROOM RECIPE/ MUTTER MUSHROOM RECIPE/MATAR MUSHROOM MASALA

Matar mushroom is a delicious north-Indian vegetarian dish made with two extremely healthy vegetables, peas and mushroom. It is an easy, simple and is prepared by green peas and sauteed mushroom in a creamy, spicy and tangy tomatoes and onion based sauce.

Matar mushroom is often made as a side dish with chapati or rice in dinner or lunch during winter, when fresh matar or peas are abundant. However it can be made with frozen matar throughout the year.

Matar mushroom can not only be eaten with chapati or rice, but it goes well with paratha, naan, kulcha, fried rice and jeera rice too. It has a great taste and full of nutrition.

There are several ways of preparing this dish. Here I have shared my way of preparing this recipe. I have not used any cream or butter, prepared it with half-boiled matar and sauteed mushroom.

INGREDIENTS:

1. Matar or green peas-1 cup

2. Mushroom-250 grams.

3. Onion-1(big)

4. Tomatoes-2

5. Garlic-5 to 6

6. Ginger-1 inch

7. Kaju(Cashews)-7 to 8

8. Curd-2 tbsp

9. Clove-3 to 4

10. Cinnamon-2 to 3

11. Green cardamom-2

12. Kasoori methi-2 tsp

13. Garam masala-1/2 tsp

14. Chilli powder-2 tsp

15. Cumin powder-1 tsp

16. Coriander powder-2 tsp

17. Turmeric powder-1/2 tsp

INSTRUCTIONS FOR MAKING MATAR MUSHROOM

STEP-1: Wash mushroom and matar properly and chop the mushroom. Here I have taken fresh peas, you can use frozen also.

STEP-2: Chop onion, tomatoes, garlic and ginger.

STEP-3: Heat 1 tbsp oil in a pan and add clove, cinnamon, cardamom and saute for a while.

STEP-4: Then add onion and ginger- garlic. Fry it till the onion become translucent. Add tomatoes, kaju and little salt and cook till the tomatoes become soft.

STEP-5: Transfer the fried masala into a blending jar and make a puree out of it.

STEP-6: Heat 1 tbsp oil in the same pan and saute the mushroom with little salt and turmeric powder and keep aside.

STEP-7: Heat some water and boil the peas in it. Add little salt let it cook for 3 to 4 minutes. Drain the half-boiled peas and dry it completely. If you are using frozen peas then skip this step.

By using half-boiled peas and sauteed mushroom, we can reduce our cooking time of the dish and it also enhances the taste of the dish.

STEP-8: Now heat 2 tbsp of oil and add cumin seeds in it. When the seeds splutter add red chilli powder and immediately add masala puree, otherwise the red chili powder will burn.

STEP-9: Fry the masala 2 to 3 minutes and add coriander powder, turmeric powder and cumin powder . Fry the masala till it cooked well. Add curd on low flame and mix well. Stir the masala till the oil comes out.

STEP-10: Add 2 cups water and let it boil.

STEP-11: Then add half-boiled peas and sauteed mushrooms and let it simmer for 6 to 7 mins.

STEP-12: Now you can see the color of the curry has changed to red and the oil has come out to the surface of the curry.

STEP-13: Add garam masala and kasoori methi and serve hot with any Indian bread or rice.

HOW TO MAKE MATAR MUSHROOM WITH STEP BY STEP PHOTO:

STEP-1: Wash mushroom and chop it.