Rashmi Sharma Mushroom Matar Masala is a flavorful and delicious North Indian curry made with mushrooms and green peas (matar) cooked in a rich, spiced gravy. This dish is aromatic, hearty, and perfect to serve with roti, naan, or steamed rice. The combination of mushrooms and peas adds texture and taste to the curry, while the mix of spices gives it a vibrant, savory flavor.
Here’s how you can make Mushroom Matar Masala:
Mushroom Matar Masala Recipe | What is the Recipe of Mushroom Matar Masala
Ingredients
- 7-8 Mushrooms
- 1/2 cup Green peas
- 2-3 Tomatoes
- 1-2 Green chili
- 1 Ginger inch piece
- 1/2 cup Cream
- 2-3 tbsp Oil
- 2-3 tbsp Green Coriander finely chopped
- 3/4 tbsp Salt according to taste
- 1 pinch Asafoetida
- 1/2 tbsp Cumin seeds
- 1 tbsp Kasuri methi
- 2 Big Cardamom
- 2-3 clove
- 1/2 Cinnamon inch piece
- 5-6 Black Pepper
- 1 tbsp Coriander Powder
- 1/4 tbsp Red Chilli Powder
- 1/4 tbsp Turmeric powder
Instructions
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Wrap the mushroom well with the cloth and cut it into 4-6 pieces.
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Wash tomatoes, cut into large pieces, wash green chillies, remove stalks, and peel ginger and wash them. Put all the ingredients in a jar and grind them finely and make paste.
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Peel the big cardamom and take out the grain.
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Heat oil in the pan, add asafoetida and cumin seeds, after roasting cumin, add turmeric powder, coriander powder and add grinded masala paste, also add the khada masala and kasoori fenugreek. Sprinkle the spices until the oil starts to float over the spices.
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Put peas of roasted peas in roasted masala, mix and cover them until they are soft for 2 to 3 minutes or peas, then add cream and cook until continuously stir until the vegetable starts to boil. Add the mushroom after the cooking boil and mix (add the water according to the amount of carriage you want to cook), add half a cup of water, let the boil again in the vegetable, add salt and garam masala in the vegetable, and mix it Cover the vegetable and let it cook on low flame for 4-5 minutes.
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Open the vegetable and mix half the green coriander and mix it. Remove the mushroom peas masala vegetable in a bowl and garnish by adding slightly green coriander over it.
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Serve and eat ghee hot mushroom peas with chapati, parantha, naan or rice.
Tips:
- Mushrooms: You can use any variety of mushrooms, but button mushrooms are commonly used for this recipe. Make sure to clean them properly with a damp cloth and slice them.
- Vegan Version: For a vegan version, skip the cream and use coconut milk or cashew milk for added richness if desired.
- Consistency: Adjust the amount of water to control the consistency of the curry. For a thicker gravy, cook the curry uncovered for a bit longer.
- Spice Level: Adjust the amount of red chili powder and green chilies to make the dish as spicy as you like.
Health Benefits:
- Mushrooms: Mushrooms are low in calories and provide a good source of vitamins, minerals, and antioxidants, including B-vitamins and selenium.
- Green Peas: Peas are rich in fiber, protein, and vitamins like vitamin C and K, making them great for digestive health and immune support.
- Spices: The spices used in this dish, like turmeric, cumin, and coriander, have anti-inflammatory and digestive benefits.
Mushroom Matar Masala is a delicious and nutritious dish that’s easy to prepare, perfect for a comforting meal. The earthy flavor of the mushrooms combined with the sweetness of the peas and the rich, spiced gravy makes this dish a hit with everyone! Enjoy it with your favorite Indian flatbread or rice for a complete meal.
