Mushroom Matar Curry
Slow cooked green peas and mushrooms cooked in a flavorful onion tomato masala and aromatic spices with a richness of cashews. Goes perfect with naan, roti, rice or even puris. It also goes well in the lunch box.
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- Mushroom - 1 1/2 cup, chopped
- Green peas - 1/2 cup (I have used frozen ones)
- Green chili - 1
- Ginger - 1 inch piece, chopped
- Garlic - 5-6 (peeled)
- Onion - 2, medium, chopped
- Tomato - 3, medium, chopped
- Cashew nuts - 8-10
- Cumin seeds - 1/2 Tsp
- Turmeric powder - 1/2 Tsp
- Red chili powder - 1/2 Tsp
- Coriander powder - 1 Tsp
- Garam masala - 1/3 Tsp
- Oil - 3 Tbsp
- Salt to taste
- Coriander leaves - 2 Tbsp, chopped
- Heat oil in a pan. Sauté ginger, garlic and chili for few seconds on a medium flame.
- Add onions. Cook it for 2 minutes or until onions turn translucent.
- Add tomatoes and cashews and cook it on a medium flame for 2-3 minutes, keep stirring occasionally. Switch off the flame.
- Let the mixture cool down a bit. Blend the mixture in a blending jar without adding water.
- Heat oil in a same pan, add cumin seeds and let them crackle. Add turmeric powder, red chili powder, coriander powder, mix well and cook the spices on a low flame.
- Add green peas and cook the peas with the spices for 2 minutes (if using raw peas, then cook it for 3-4 minutes more, covered)
- Now add blended paste and mix it well. Cover the pan with the lid and cook it on a low flame for 2-3 minutes.
- Add mushrooms and salt, mix it and cover the pan and cook it for 4-5 minutes on a medium flame.
- Add garam masala and garnish with chopped coriander leaves.
- Mushroom matar curry is ready. Serve hot with rice or any Indian bread of your choice.
Hungry soul by Abha http://www.hungrysoulbyabha.com/