English
English
English
It can be eaten with roti, naan, or rice. It’s a dish that people of all ages enjoy, especially if guests are coming over. Let’s learn its easy recipe without further ado.
Representational Image
New Delhi: Mushrooms are a good source of protein and vitamin D, while peas add a mild sweetness and a wonderful flavor. When combined with spicy spices and a thick, creamy gravy, it makes a complete and tasty meal for everyone. It can be eaten with roti, naan, or rice.
It's a dish that people of all ages enjoy, especially if guests are coming over. Let's learn its easy recipe without further ado.
Ingredients for Matar Mushroom Masala
Vegetables: 200 grams of mushrooms (cleaned and chopped), 1 cup of green peas (fresh or frozen)
For the gravy: 2 onions (finely chopped), 2 tomatoes (puree), 1 teaspoon of ginger-garlic paste.
Spices: 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon red chili powder (or to taste), 1/2 teaspoon garam masala, salt to taste.
Tea: 2 tablespoons oil/ghee, 1 bay leaf, 1/2 teaspoon cumin seeds.
Method for making Matar Mushroom Masala
First, heat a little oil in a pan and fry the chopped mushrooms until they turn light golden. This enhances the flavor and prevents them from releasing water. Now remove them.
Add the remaining oil/ghee to the same pan. When the oil is hot, add the cumin seeds and bay leaves.
When the cumin seeds begin to crackle, add the finely chopped onions and fry thoroughly until golden.
Once the onions are browned, add the ginger-garlic paste and fry for 1 minute. Add the turmeric, coriander powder, and red chili powder and fry on low heat for 30 seconds.
Immediately add the tomato puree and salt. Cook the gravy until the oil begins to separate from the sides.
This means the spices are cooked thoroughly.
Now add the roasted mushrooms and green peas. Mix them well with the spices.
Add about 1 cup of water to make the gravy thicker or thinner, as per your preference. Add the garam masala and mix. Cover the pan and simmer for 5 to 7 minutes, allowing the peas to soften and all the flavors to meld.
