Mushroom Matar Recipe
Ingredients:
For Mushroom Matar:
200 gms button mushrooms, cleaned and chopped
1 cup green peas (fresh or frozen)
2 medium-sized onions, finely chopped
2 medium-sized tomatoes, pureed
1 inch ginger, finely chopped
4-5 garlic cloves, finely chopped
2 green chillies, finely chopped
1/4 cup fresh coriander leaves, chopped
2 tbsp oil or ghee
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
Instructions:
1.Preparation:
Clean and chop the mushrooms. If using fresh green peas, boil them till they become soft. If using frozen peas, wash them in warm water and keep aside.
Finely chop the onion, ginger, garlic and green chillies. Grind the tomatoes and keep all the ingredients ready.
2.Cooking the Base:
Heat oil or ghee on medium flame in a large vessel or kadahi. Once hot, add cumin seeds and let them crackle.
Add finely chopped onions and fry them till they turn golden brown. This step is important as it prepares the base of the dish.
Add chopped ginger, garlic and green chillies. Saute for a while till the raw smell of ginger and garlic disappears.
3.Adding Spices:
Lower the flame and add turmeric powder, red chilli powder and coriander powder. Mix well to infuse the flavours with the onion mixture.
Cook the spices for a while so that they can give their flavour.
4.Tomato Puree and Boiling:
Add tomato puree to the pan. Mix well and cook till the oil starts separating from the tomato mixture. This process usually takes about 5-7 minutes.
Add salt to taste and continue cooking the mixture until it thickens.
5.Adding mushrooms and peas:
Add the chopped mushrooms to the dish and mix well with the tomato-peel mixture.
Cover the container and cook for about 5 minutes until the mushrooms start releasing their water.
Add green peas to the pan and mix well. If the mixture looks too dry, add some water to get the ideal consistency.
6.Simmering and final step:
Cover the pan and let the mushroom peas cook on low flame for about 10-12 minutes. Mix occasionally so that the food gets cooked minimally and does not stick.
When the mushrooms and peas are soft and cooked, sprinkle garam masala on the dish and mix well.
7.Garnishing:
Add chopped fresh coriander to the pan and give it a last mix. Coriander adds a new and vibrant flavour to the dish.
8.Serving:
Serve mushroom matar hot with chapati, roti, naan or rice. It can also be served with salad or raita.
Tips and Variations:
Smooth Version: For a more luxurious version of mushroom matar, you can add a few tablespoons of fresh cream or cashew paste at the end of the cooking process. This will give the dish a velvety surface and enhance its taste.
Spicy Version: If you prefer a spicy version, increase the amount of green chillies and red bean stew powder. You can also add a tiny bit of black pepper powder for extra pungency.
Vegetarian Variation: Use oil instead of ghee to keep the recipe vegetarian. This dish is generally gluten-free.
Vegetable Add-ins: Add different vegetables to mushroom matar like chopped carrots, bell peppers or potatoes to enhance the nutrition and taste.
Nutritional Information:
Mushroom matar is a nutritious and solid dish. Mushrooms are low in calories but rich in nutrients and minerals like vitamin D, B vitamins and selenium. Green peas are an excellent source of plant-based protein, fiber and essential nutrients like vitamins K and C. This dish provides a good balance of protein, fiber and solid fats, making it a healthy meal option.
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Conclusion:
Mushroom matar is a wonderful and delicious Indian dish that combines the pungency of mushrooms with the flavor of peas. The sweet aromatic flavor and rich tomato sauce make it a perfect alternative to Indian bread or rice. This recipe is not just easy to make, but it is also very flexible, allowing you to change the flavors and ingredients according to your taste. Enjoy this delicious and nutritious dish with your loved ones and enjoy a stimulating dinner!
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