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Matar Mushroom Masala | How to make Matar Mushroom Gravy | Mushroom Peas Masala

Matar Mushroom Recipe
Matar Mushroom Masala is such an easy and rich accompaniment for chapati made with mushooms and peas. The versatility shines through as you can pair it with peas or various other vegetables. True to its name, I've incorporated peas into the gravy. Either way, you are will enjoy this simple and scrumptious dish. The addition of cashew paste lends a luxurious touch, while almond paste or fresh cream can be equally charming substitutes. Enjoy the rich flavors and simplicity of this dish!
Kaalan Pataani Gravy
The subtle tanginess from tomatoes, coupled with the creaminess of cashew sauce, makes the dish mildly spicy and can be relished by kids. The method of preparation transforms the gravy into golden goodness, enhancing both flavor and visual appeal. Enjoy this mild yet flavorful experience!
How to make Matar Mushroom Gravy
Scroll down for the recipe :)
Mushroom Peas Masala

Matar Mushroom Recipe

Recipe Cuisine: North Indian | Recipe Category: Side dish for Chapati
Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 4
Ingredients:

Mushroom - 250 gms
Peas - 1/2 to 1 cup
Onion - 1
Tomato - 2
Green chilli - 1
Ginger garlic paste - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 3/4 tsp
Cashew nut - 10
Fenugreek leaves - 1 tsp
Cumin seeds - 1 tsp
Bay leaf - 1
Salt - to taste
Sugar - 1 tsp
Oil - 2 tsp

Method:

Finely chop onion, green chilli, puree the tomato and grind cashew nut into smooth paste.

In a pan heat little oil. Add cumin seeds, bay leaf.

After 30 seconds, add green chilli and onion. When onion becomes translucent, add in ginger garlic paste, chilli powder, coriander powder, garam masala, salt and sugar. Saute till raw smell is gone.

Add in tomato puree and cook till all it becomes dry for about 5 to 10 minutes.

Add in mushroom and boiled peas. Stir fry for 3 to 4 minutes and add little water. Cook till the mushroom gets cooked.

To this, add the cashew paste. Crush some fenugreek leaves and add to the gravy.

Serve hot with chapati, naan.

Pictorial:
Keep all your ingredients ready
Finely chop onion, green chilli, puree the tomato and grind cashew nut into smooth paste.
In a pan heat little oil. Add cumin seeds, bay leaf.
After 30 seconds, add green chilli
Add the chopped onion and saute till it becomes translucent
add in ginger garlic paste
Add 1/2 tsp of chilli powder
1 tsp of coriander powder
1/2 tsp of garam masala
Saute till raw smell is gone.
Add in tomato puree and cook till all it becomes dry for about 5 to 10 minutes.
Salt to taste  is added
Adding a tsp of sugar will enhance the taste
Tomato puree is almost dry and cooked
Add in mushroom
and boiled peas.
Stir fry for 3 to 4 minutes
Now the mushroom is 70% cooked
Add little water. Cook till the mushroom gets cooked.
To this, add the cashew paste.
Mix well
Crush some fenugreek leaves and add to the gravy.
Once mushrooms are cooked, remove from flame
Mushroom Peas Masala Ready
Serve hot with chapati, naan.

1 comment:

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