Winter brings the freshest and juiciest vegetables and we joyfully use them in the cooking. This is an immense pleasure to welcome such veggies because of my love for cooking. The biggest gift of winter in India is the green peas which can be paired with almost any other vegetable. Mushrooms are one of those that go very well with peas/matar, making the best pair in the culinary world
Both green peas and mushrooms are very healthy and nutritious and must be added to the everyday menu in any form. Both the ingredients are full of essential minerals and vitamins and strengthen our immune system
I regularly cook the matar mushroom curry in my kitchen. This curry is cooked with gravy or sometimes dry as a side dish. Both versions are cooked with the base of onion-tomato masala and take hardly 20 minutes to prepare. I love to pair this curry with simple Jeera Rice or Palak Poori. These combos are the most relished in the perspective of both taste and health
Prep Time – 10 min
Cook Time – 15 minutes
Course – Main
Cuisine – North India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Mushrooms – 1 box /200 gms
• Green peas/Matar – 1 cup
• Onion – 1 large (grated)
• Onions – 2 medium – pureed
• Ginger-chilly-garlic paste – 2 tsp
• Water – 2 cups
• Salt – 2 tsp
● WHOLE AND POWDERED SPICES
• Bay leaf/Tez patta- 1-2
• Cumin/Jeera – 1 tsp
• Black pepper and cloves – 3-4 each
• Green cardamom(choti ilayachi) – 2 nos
• Coriander powder – 2 tsp
• Red chilly powder – 1 tsp
• Haldi/Turmeric powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Oil – 3 tsp
● HOW TO MAKE MUSHROOM MATAR CURRY
1- Keep a pan on the flame and add oil to heat. When oil is heated moderately, add the whole spices like bay leaf, cumin, cardamom, cloves, and black peppers. Roast the spices for a while *whole spices add a pleasant aroma and flavors to the curry
2- Next, add grated onions. Bhunow/roast the onion paste until it becomes translucent
3- Add the ginger-chilly-garlic paste and roast with onions until the color changes to golden brown
4- Add all the powdered spices and bhunow them with the onions. Sprinkle some water to prevent the spices from burning
5- Add tomato puree at this stage and roast the masala until the oil is separated from the sides
6- Next, add chopped mushrooms and green peas. Bhunow them with onion-tomato masala for 2-3 minutes
7- When everything is roasted, add water and combine well. Add salt and allow the sabzi to boil
8- Now cover the pan and simmer the flame. Allow the sabzi to cook at low flame. It will take 15 minutes or until green peas become soft
9- After 15 minutes check the sabzi. If it is cooked to perfection, switch off the flame and open the pan
10- Tasty matar mushroom ki sabzi is ready. Serve it with rice, roti, or lachha paratha. I love to eat this tasty sabzi with PALAK KI POORI
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