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matar mushroom recipe

Matar Mushroom Recipe (Peas and Mushroom Recipe)

This Matar mushroom recipe is the perfect way to cast away those meaty cravings. Filled with springy and fresh peas and mushrooms, this meal is both gluten-free and vegan, and full of succulent flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Main Course
Cuisine Indian
Servings 4
Calories 150 kcal

Equipment

  • Deep frying pan
  • Grinding jar
  • Tablespoon/Ladle

Ingredients
  

  • 2 tbsp Oil
  • 1 tbsp Cumin seeds
  • 2 medium Onions (chopped)
  • 1 nos. Green chilies (optional)
  • 1 tbsp Ginger-garlic paste
  • ¼ tsp Turmeric powder
  • 3 medium Tomatoes (pureed)
  • ½ tbsp Roasted Besan (gram flour)
  • ½ tbsp Red chilli powder
  • 1 tbsp Coriander powder
  • ½ cup Green peas
  • 200 ml Water
  • 200 gms Mushrooms (sliced)
  • 1 tsp Garam Masala

Garnishes:

  • 1 tsp Dried fenugreek leaves
  • 1 tsp Coriander leaves
  • 1 tbsp Cashew nut paste

Instructions
 

  • Heat oil in a pan on medium heat, add cumin seeds and let them crackle. Now add onions, and saute till golden brown.
  • Add green chilies, ginger-garlic paste, and turmeric powder, and saute.
  • Add the tomato puree and the salt. Saute and cook them for a minute.
  • Now add roasted besan (gram flour), red chili powder, and coriander powder, and saute. Reduce the puree till the oil separates.
  • Add the green peas, and cook them for 5-7 minutes. Pour some water to main the consistency, cover, and cook for 5-6 minutes. Add 150 ml of water, and bring it to a boil.
  • Add the mushrooms and cook them for 5-6 minutes. Now cover the pan and cook for 5-6 minutes again for the mushrooms to get soft. Regularly check and saute them to not let them burn.
  • Add garam masala, dried fenugreek leaves and mix well.
  • Finally, garnish it with cashew nut paste, and give it a mix.
  • Your mushroom matar recipe is ready to serve.

Notes

  • Pre-boil the mushrooms and peas to reduce the cooking time.
  • Instead of making a puree, finely chop the tomatoes.
  • Skip adding green chilies if you want the heat on a lower level.
  • You can add fresh cream in place of cashew nut paste.
  • Regularly check mushrooms and peas. If they are still not soft, add more water and cook them.
  • Add some lemon juice for a sour and acidic punch.
 
How to Store:
It can be stored in the refrigerator for not more than a couple of days. The mushrooms may start to smell after that point.

Nutrition

Calories: 150kcal
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