Mushroom Matar Curry I have tasted once or twice only in Little India. I always preferred Mushroom Masala or babycorn mushroom masala (my fav) 😜😜 than this Mushroom matar. Last Sunday since it is Krithigai, I didn’t cook any non veg recipes and thought I could try this mushroom green peas curry, as I need to finish the mushroom which I bought 4 days back. Half the mushrooms I used for this curry and other half I prepared the mushroom pakora. I had this Mushroom Matar Curry with the Crumbled Paneer Pulao.
You can check some of the mushroom recipes in my blog
Mushroom Matar Curry
Preparation time: 20 min | Cook Time: 30 min | Serves: 4
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Ingredients
For Onion tomato paste
Onion – 1 big
Tomato – 3 medium sized
Ginger – 1.5 tsp
Garlic – 1 tsp
Green chilli – 1
For Curry
Oil – 3tbsp
White Button Mushrooms – 10 (cut in to small pieces)
Green peas – 1/2 cup
Turmeric Powder – 1/4 tsp
Chilli Powder – 1 1/4 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Dried Fenugreek leaves (Kasoori methi) – 1 tsp (crushed)
Heavy cream – 1/4 cup (or milk – 3/4 cup)
Water – 1 cup
Salt – as per taste.
White Button Mushrooms – 10 (cut in to small pieces)
Green peas – 1/2 cup
Turmeric Powder – 1/4 tsp
Chilli Powder – 1 1/4 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Dried Fenugreek leaves (Kasoori methi) – 1 tsp (crushed)
Heavy cream – 1/4 cup (or milk – 3/4 cup)
Water – 1 cup
Salt – as per taste.
For Tempering
Fennel Seeds – 1/2 tsp
Cumin Seeds – 1/4 tsp
Cloves – 3
Cinnamon stick – 1 crushed
Method to prepare Mushroom Matar Curry
1. Watch the mushrooms and cut into bite-size pieces.
2. Now grind the tomato, onion, green chilli, ginger and garlic to a fine paste. Keep it aside. In another pan, add oil. When it is hot add the cumin seeds, fennel seeds, cloves ad cinnamon stick.
3. When the fennel seeds splutters, add the onion tomato paste. Saute it till the raw smell goes off. Now add the chilli powder, turmeric powder, coriander powder, salt and the crushed fenugreek leaves.
4. Then add the frozen peas and the mushrooms. Add water. Cover and cook for a while.
5. When the gravy starts thickens, you can see the oil starts oozing out. Now add the garam masala powder.
6. Mix it well. Now add the cream or the milk.
7. Cook in low flame for 3 to 4 min. Garnish with coriander leaves.
8. Switch off the stove and serve the Mushroom Matar Curry with Crumbled Paneer and Jeera Pulao.
Yummy and tasty Mushroom Matar Curry is ready.
Notes:
- If you want you can saute the mushroom and add it at the final stage before adding the cream or milk.
- I used frozen peas. If you are using fresh peas steam cook and use. Else will take more time to get cooked.
- I was in a hurry preparing this curry. So I didn’t grind the tomato paste to a smooth consistency. Mine was a bit coarse and hence the coarse consistency of curry. So grind to a smooth paste.
- I didn’t have cream and I added milk. You can add cashew nut paste also to give a more rich taste. Adjust the cream according to your spiciness of the curry.
- Try to use the fresh mushrooms. If you do not like the black part of the mushroom, you can remove it and use.
- You can also make this curry as No onion No garlic curry by avoiding the garlic and onion.
Delicious Mushroom curry… Looks yummy
One of my fav combo but I seldom do because of my son.. u r tempting too much
Amazing Click and looks delicious