Matar Mushroom is one of the favorite curries for everyone, available in most of the Indian restaurants. It will be used as a side for wheat bread(Roti or chapati). Rice cake (Idli), Dosa, etc. Of course, it will bea good combination with Rice as well. I like this recipe since mushrooms will provide a better immune system to our body. Let’s prepare this recipe at home.
Ingredients
Mushroom – 1 cup (I used white button mushrooms)Fresh Green peas – ½ cup
Tomato – 2
Onion -1
Ginger, Garlic paste – 1tsp
Cumin seeds – 1 tsp
Red chilli – 2
Red chilli powder – 1-1/2 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Cumin powder – ½ tsp
Cream – 2 tsp ( if you don’t have cream, don’t worry. Boil 1 cup of milk and boil in low flame until it reduces to ¼ cup. Use this as an alternative. I used the same. Best homemade cream as well)
Oil for seasoning
Curry leaves, Coriander leaves – 1 spring
Steps:
Cut the mushroom as per the required size and wash well. So that the sand or soil will be removed.
Gently squeeze the mushroom to remove the excess water.
Chop the tomatoes and make it to puree.
Heat oil in a pan and add cumin seeds. Once the cumin seeds are fried, add chopped onion and ginger garlic paste and stir it.
Add broken red chilli and fry it until the onion gets translucent.
Now add the red chilli powder, coriander powder, turmeric powder, cumin powder, and stir it.
Add a cup of water and boil it until the raw smell of spices goes out. Now add the tomato puree and mix it. Cook for another 2 minutes.
Now add the mushrooms and Matar (green peas) and stir them. Cook for another 2-3 minutes. Basically, fresh peas and mushrooms will cook faster.
Finally, add the condensed milk or cream and stir it, and cook for another 3 minutes on a medium flame.
Garnish with Curry leaves and coriander leaves.
Now serve hot.
It is very simple to make it.
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