Matar Mushroom Masala
by nidhi_b_77
Matar mushroom masala, mushroom and matar cooked in spicy onion tomato gravy and richen by cashew paste. Serves best with rotis, paratha or pulaos. .
Matar Mushroom Masala recipe - How to make Matar Mushroom Masala
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tbsp oil
4 cardamoms
1 stick of cinnamon (dalchini)
1 cup chopped onions
2 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1 tbsp chilli powder
2 tsp coriander (dhania) seeds powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
salt to taste
1/4 cup cashewnut (kaju) paste
1 1/2 cups green peas
200 gms mushrooms (khumbh) , cut into halves
For The Garnish
2 tbsp chopped coriander (dhania)
Method
- Method
- Heat the oil in a pan, add the cardamoms, cinnamon stick and onions and saute till onions turn golden brown in colour.
- Add the ginger-garlic paste, mix well and cook for 2 minutes on a medium flame.
- Add the tomato puree, chilli powder, coriander seeds powder, turmeric powder, garam masala and salt and cook till the oil leaves the masala.
- Add the cashewnut paste dissolved in 1 cup of water and mix well.
- Add 1/2 cup of water and bring it to a boil.
- Add the green peas and mushrooms and simmer for 8 to 10 minutes or till the green peas are cooked.
- Serve hot garnished with coriander.
Outbrain
A very simple and delicious recipe. Makes amazing gravy.