Name: Matar Mushroom Curry Recipe
Total time: 18 min
Yield: 5
Cuisine: Punjabi

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Matar mushroom curry- a simple and delicious curry of mushroom, tomatoes and green peas. 

How to make Matar Mushroom Curry Recipe

Anjana Chaturvedi

Crawler

Punjabi

<p>Matar mushroom curry- a simple and delicious curry of mushroom, tomatoes and green peas. </p>

Vegetarian

Mushrooms

Medium Tomatoes

Green Peas Fresh Or Frozen

Green chillies/hari mirch

Ginger/adrak

Cashew nuts/kaju

Turmeric powder/haldi powder

Mango powder/amchoor powder

Red chilli powder/laal mirch powder

Salt/namak

Cardamom powder/elaichi powder

Coriander powder/dhaniya powder

Garam masala powder

Fresh coriander/cilantro/hara dhaniya

Cooking Oil

Cumin

Soak cashew pieces in warm water for 30 minutes.

step 1

Now wipe the mushrooms with a moist cloth or quickly wash them with running water, don't soak them in water else they will absorb lot of moisture.

step 2

If the mushroom seems little dirty or have few black spots over them then no need to discard them just sprinkle some dry flour/maida over the mushrooms and rub them gently or just peel and remove the skin and now the mushroom are perfectly ok to consume.

step 3

Now slice the mushroom in 4 pieces and if they are big then can slice them into 6.

step 4

Now grind together soaked cashews, chopped tomato, green chili and ginger and make a smooth paste.

step 5

Heat oil in a pan and add cumin seeds and bay leaves and when cumin become golden then add the tomato cashew paste.

step 6

Cook on medium heat and keep stirring, when the mixture thickens then add all the spices and cook till the oil start to leave the sides of the pan.

step 7

Now add the sliced mushroom and the peas and saute for 2 minutes.

step 8

Now add 2 cups of water and give it a boil and then lower the flame and cover the pan with a lid and cook till the mushroom get cooked and become soft. If you want semi dry curry then add less water, water can be adjusted as per the thickness of the gravy you want to have.

step 9

If there is more gravy then you need then just open the lid and boil on high heat for 2-3 minutes. Gravy is done when you see some oil come over the surface of the curry.

step 10

Now add garam masala, cardamom powder and fresh coriander and serve hot.

step 11

Serving suggestion-goes well with naan, paratha, rice and chapati.

step 12

Maayeka