Mushrooms are one of the most loved and delicious options among vegetarians. The preparation varies and hence they could be found in a number of recipes. This recipe of matar mushroom is made in a thick gravy which is rich in colour and filled with flavours. The aroma of the spices makes the recipe succulent and delicious and the vibrancy, and rich colour make it appetising.
This recipe has all the desi Indian flavours and an attractive aroma of ghee. The onion and tomato masala is cooked together adding juiciness to the gravy. The sauteed mushrooms and peas add their crunch, giving a balanced flavour to the recipe. The texture is soft and creamy and is easily made at home.
The nutrients fibre, protein, and antioxidants in mushrooms are abundant and low in calories. They might also lower the chance of getting serious illnesses like diabetes, cancer, heart disease, and Alzheimer's. Selenium can be found in abundance there as well.
Mushrooms help one look younger with a high concentration of two antioxidants, ergothioneine and glutathione. It protects the brain from ageing. Riboflavin (B2), folate (B9), thiamine (B1), pantothenic acid (B5), and niacin (B3) are among the B vitamins that are abundant in mushrooms. These assist the body in producing red blood cells, which transport oxygen throughout the body, and utilise the energy from the food we eat.
Ingredients:
- 2 tbsp Ghee
- 1 tbsp Jeera (Cumin Seeds)
- 2-3 medium size Onions (chopped)
- 2 tbsp Ginger garlic paste
- 1 tbsp Green chillies (chopped)
- ¼ tsp turmeric Powder
- 3/4 th cup Tomato Puree
- Salt to taste
- 1 tbsp Roasted Besan (Gram Flour)
- 1 tbsp Red chilli Powder
- 1 tbsp Coriander Powder
- 1 cup Green Peas
- 200 ml Water
- 2 cups Mushroom
- 1 tsp Garam masala
- 1 tsp Kasuri Methi
- 1 tbsp Fresh Cream
- 1 tbsp Fresh Coriander
Method:
- Heat ghee in a pan on medium heat, add jeera and allow it to splutter
- Add onions and cook until golden brown, add ginger garlic paste, green chillies and turmeric powder, and cook for 1-2 minutes
- Add the tomato puree and salt to taste, mix well and cook for a minute
- Add besan, red chilli powder and coriander powder, mix well and cook until the masala leaves ghee
- Add green peas, mix well and cook for 8-10 mins. Add some water if the masala gets too dry. Cover and cook for 5-6 minutes, add 2oo ml water and bring it to a boil
- Add mushrooms and cook further for 4-5 minutes; mix well
- Cover and Cook for 5-6 minutes more, stirring at intervals
- Add garam masala, kasuri methi and fresh cream, mix it well, garnish with coriander leaves and the mushroom matar is ready to serve.
- Serve hot with roti or paratha or rice.
This matar mushroom gravy could be served with tandoori rotis and soft butter naans. This easily made at home recipe could win the hearts of your guests.
