Matar Mushroom curry with step by step photos and detailed explanation
Today the recipe is going to be Matar Mushroom Curry /gravy , I love mushrooms, infact i just saute the mushroom with salt and green chilly and then gulp it . I love that much. So its been long that i pampered my self. Today when i asked Rajesh for lunch he opted for noodles (weird) . so i got the opportunity to try my curry, basmathi rice , salad pickle combo. I would say , its one of the best lunch combo.
Matar mushroom curry , is simple yet rich gravy option which can be paired up with Basmathi rice and Phulka ,naan. Its made with coconut milk so more towards south indian style ! saute the mushroom separately and boil the green peas and made the gravy along with coconut milk and mix everything finally .If you are interested check out my green peas dhaba style gravy as well as Mixed vegetable gravy.
Preparation time : 15 minutes
Cooking Time : less than 30 minutes
Servings – 3 to 4
Mushroom – 1 cup
Green peas – 1 cup
Onion – 2 large finely chopped
Tomato – 2 large finely chopped
Ginger garlic paste – 1 tbsp
Green chilly – 1 nos
salt – as required
Red chilly powder – 1 tsp
Coconut milk – 3/4 (thick + add 1/4 cup water)
cashew paste – 2 tbsp
coriander leaves – to temper
Oil – 2 tbsp
Mustard seeds – 1 tsp
cumin seeds – 1tsp
Clean and chop the mushroom. then chop the onion and tomato along with green chilly . Shred the ginger and garlic for the paste.
Boil the green peas in a cup of water by adding a required amount of salt. Then in other kadai add a 2 tsp of oil and saute the chopped mushroom. saute till its cooked. it oozes water . and finally gets cooked. Once the green peas cooked strain it completely and reserve those water .
now heat the kadai and add remaining oil once hot, add the mustard seeds along with jeera once cracked add the green chilly saute for 20 seconds , then add the chopped onion saute till its change in color, then add the ginger garlic paste. saute till the raw smell goes, then add the chopped onion and stir then there. wait till its oozes its water.
Then add the red chilly powder and required amt of salt. saute for 5 minutes then add the reserved water to the mixture. once tomato mixture cooked, add the coconut milk along with cashew paste and adjust the gravy consistency by adding water.
allow it to boil, then add the green peas and mushroom cook till it achieves the desire consistency, then finally it can be tempered with coriander leaves.
- I have used coconut milk and cashew paste separately, you can even use coconut cashew mixture and grind it
- Adjust the spice as per family need i want mild so only 1 tsp of red chilly and 1 green chilly