Namaskar and welcome to nishamadhulika.com
Today we will make mushroom matar masala.
Soft mushrooms and peas cooked with freshly ground spices come out very delicious.
Let's see what all ingredients are required for making mushroom masala matar.
Mushrooms - 7-8
Green peas - 1/2 cup (frozen)
You can also use freshly peas instead of frozen peas.
Fine paste - 3 tomatoes,1 inch ginger piece and 2 green chilies
Cream - 1/2 cup
You can also malai instead of cream.
Oil - 2-3 tbsp
Green coriander - 2-3 tbsp (finely chopped)
Salt - 3/4 tsp (as per taste)
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Dry fenugreek leaves - 1 t bsp
Brown cardamom - 2
Cinnamon stick - 1/2 inch
Clove - 2
Black pepper - 5-6
Coardely ground these spices and then bring in use.
Coriander powder - 1 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Turn on the gas and add oil in the pan.
Add asafoetida,cumin seeds,turmeric powder and tomato-ginger-chilly paste.
Add spices after grinding them coarsley.
Also add dry fenugreek leaves.
Mix all ingredients and sauté until oil starts floating on the surface.
Meanwhile cut mushrooms.
Keep a constant check on the masala and keep stirring after every 1 minute.
Clean mushrooms with a cloth and then cut one mushroom into four pieces.
Make pieces accordingly.
Masala is ready; now add green peas into it and mix well.
Cook on low flame for 2-3 minutes.
Now mix cream or milk in the masala and cook until it starts boiling again.
We have made gravy with cream but you can also use cashew nuts paste.
For this add cashew nuts with tomato, ginger and green chilly and finely grind it.
For khus khus gravy, soak 2 tbsp khus khus first for 1 hour and grind it finely with tomato, ginger and green chilly.
For peanut gravy, take 2 tbsp peanuts and grind finely with tomato, ginger and green chilly.
You can also make sesame seeds, coconut, ararot or simple onion-tomato gravy.
Make gravy in whatever tastes you like eating.
For better understanding of different styles of gravies logon to nishamadhulika.com
Gravy has started boiling; now add mushrooms into it.
Also add salt.
Mix really well.
Add water if you wish to have thin gravy or cook it as it.
Cover the pan and cook for 2-3 minutes.
Add ½ cup water in the gravy.
Cover the pan and cook for 4-5 minutes on low flame.
Sabzi is ready; take it out in any serving bowl.
Garnish with green coriander leaves.
Mouth drooling mushroom matar masala Sabzi is ready. It is also known as mushroom matar malai.
Serve Sabzi with chapatti, parantha, naan or rice.
Try making this recipe at your home and share your experiences with us.
See you again at nishamadhulika.com