Mutter Dhingri Video by Tarla Dalal

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A delicious combination of green peas and mushrooms in a thick, rich gravy.

Recipe Description for Mushroom Matar Masala

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

For Mushroom Matar Masala
2 1/2 cups sliced mushrooms (khumbh)
3/4 cup green peas
3 tbsp oil
1 bay leaf (tejpatta)
1 black cardamom (badi elaichi)
1 cinnamon (dalchini) stick
1 tsp cumin seeds (jeera)
1 whole dry kashmiri red chilli , broken into pieces
1 cup finely chopped onions
1 tbsp ginger-garlic (adrak-lehsun) paste
3/4 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 1/2 tbsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp kitchen king masala
1 tbsp curd (dahi)
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
freshly ground black pepper (kalimirch) to taste
2 tbsp finely chopped coriander (dhania)

Method

For the mushroom matar masala

To make {span class="bold1"}mushroom matar masala recipe{/span}, heat 1 tbsp oil in a broad non-stick pan, add the mushroom, a little salt, pepper powder and turmeric powder.
Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
Heat the remaining oil in a deep non-stick pan, add bayleaf, cardamom, cinnamon, cumin and kashmiri dry chilli, sauté for a few seconds.
Add onions and sauté on a medium flame for 2 to 3 minutes. Add ginger garlic paste and tomatoes and cook further for 2 to 3 minutes.
Add turmeric powder, chilli powder, coriander cumin seeds powder, kitchen king masala and curd, mix well till the oil is released.
Add the green peas, sauteed mushrooms, kasuri methi and salt to taste. Mix well.
Add 1 cup hot water, mix well and cover and cook on a medium flame for 8 to 10 minutes.
Serve {span class="bold1"}mushroom matar masala{/span} hot garnished with coriander.

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