MUSHROOM-ALOO-MATAR FRY /A WINTER DELIGHT
The best thing about the winter season is the easy availability of fresh ingredients, whether veggies or mushrooms. The fresh produce makes wonderful dishes including curries, appetizers, or breakfast dishes. All these ingredients are not only healthy but also very flavourful. I take full advantage to cook several dishes with mushrooms and green peas as these taste better in their season. Today’s dish with these goodies is a dry sabzi which plays the best role of a side dish along with any dal preparation. This sabzi does not require much labour and time but makes your meal a complete package of taste and nutrition.
Prep Time – 10 minutes
Cook Time – 10 minutes
Course – Main (side dish)
Cuisine – North India(Delhi,Punjab)
Author – Bharti Dhawan
WHAT ALL WE NEED TO MAKE MUSHROOM-ALOO-MATAR FRY
• Button mushroom – 200 gms
• Aloo/potatoes – 2-3 nos
• Matar/green peas – 1 cup(boiled)
• Sliced onions – 1-2 medium sized
• Cumin/jeera – 1 tsp
• Salt – 1 tsp
• Red chilly powder – 1 tsp
• Coriander powder – 1 tsp
• Jeera powder – 1/2 tsp
• Haldi/turmeric powder – 1/2 tsp
• Oil – 1 tbsp
• Water – 1 tbsp
• Coriander leaves – 1 tbsp
PREPARATIONS TO BE DONE
* Boil peas until they get softened , cut potatoes into thin wedges, and chop mushrooms into halves. Keep them aside
STEP BY STEP
1- Heat oil in a pan or kadahi and add cumin(jeera). Allow the jeera to crackle and add onion slices. Cook them for a while and add potato wedges
2- Cook potatoes for 5 minutes at low flame. When get softened, add chopped mushrooms
3- Saute mushrooms at high flame for 2 minutes. Next, add boiled matar. Keep stirring and mixing
4- Next, add salt and all the powdered spices and mix
5- Add 1 tbsp water and cover the pan with a lid. Cook the sabzi for 2-3 minutes until all the ingredients and flavours come together
6- Serve the sabzi in the main course with dal preparations. I love to eat this sabzi with URAD-CHANE KI DAL
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