Marinate for 15 minutes:

Mushrooms – 1 cup, chopped
Yogurt or curd – 1 tablespoon
Red chili powder – ½ teaspoon
Black pepper powder – ¼ teaspoon
Salt – to taste

Other ingredients:

Oil – 1 ½ tablespoons
Cumin seeds – ½ teaspoon
Onion – ⅓ cup, chopped finely
Ginger paste or freshly grated – ½ teaspoon
Garlic paste or freshly grated – ½ teaspoon
Tomatoes – ½ cup
Salt – to taste
Red chili powder – ½ teaspoon
Coriander powder – ½ teaspoon
Turmeric powder – ⅛ teaspoon
Green peas (fresh or frozen) – ¾ cup

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Matar mushroom curry

. Take chopped mushrooms in a bowl. Add yogurt, red chili powder, salt, black pepper powder.
. Mix well, so spices and yogurt is coated to each piece of mushroom. Let it marinate for 15 minutes.
. To make sabzi, heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
. Then add chopped onions.
. Cook till onions get light brown in color and become soft.
. Then add ginger paste and garlic paste. Instead of paste you use freshly grated ginger and garlic.
. Mix well and cook for a minute. or till the raw smell of garlic goes away.
. Add chopped tomatoes.Mix well.
. Cook till tomatoes get soft, not mushy.
. Add salt, turmeric powder, red chili powder and coriander powder.
. Mix well and saute for a minute. Oil will starts to ooze out from the sides.
. Then add marinated mushrooms and green peas. Mix well.
. Cover it and cook. If you see half way of cooking, mushroom will leave its water. And as peas and mushroom get cooked, water will dry out.
. If water dries out and peas are not cooked yet then you can add or sprinkle some water and continue cooking. I have used frozen peas which does not require too much cooking time. If using fresh peas then it might take some more time to cook.
. Once both are soft and tender, turn off the stove and serve.



3 cup sliced mushrooms
1 cup corn kernel/ bhuta ka dana (I am using frozen corn kernels)
1/4 cup cashews (kaju)
2 cup tomato chopped
1 teaspoon ginger chopped
1 teaspoon green chili chopped
2 tablespoon oil
1/2 teaspoon cumin seed (jeera)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red chili powder (lal mirch)
2 teaspoon coriander powder (dhania)
1 teaspoon salt
2 tablespoon cilantro chopped (hara dhania)
Approx. 1-1/2 cups water

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Mushroom Corn Curry

. Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside.
. Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil.
. If the cumin seed cracks right away, the oil is ready.
. Add cumin seeds, asafetida as cumin seeds crack add tomato paste.
. Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the spice mix for about 4-5 minutes until mix start leaving the side of the pan.
. Add corn and mushrooms, mix it well and add about 1-1/2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency.
. Mushroom Corn Curry is ready serve hot with Roti or plain rice.



1¼ cup mushrooms sliced if needed halved
½ cup or 1 onion sliced thinly
1 to 2 green chilies deseeded slit(optional)
½ cup capsicum julienned
1 tsp pepper corn
¼ to ½ tsp saunf (¼ for mild flavor)
½ tsp cumin
2 garlic cloves chopped
1 sprig curry
Salt as needed
1 large tomato deseeded or pureed (about ¾ cup if chopped, 1 cup cubed large)
1 tbsp oil or ghee

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Mushroom pepper fry

. Powder saunf and pepper together. Set aside.
. Saute garlic and cumin in oil until they begin to smell good.
. Add tomatoes or puree, salt and turmeric. Cook until the tomato mixture turns thick and soft.
. Saute capsicum, chilies and onions on a medium high flame until the raw smell of onions is gone.
. If you like to keep the onions and capsicum crunchy, skip now and add after the mushrooms are half done.
. Saute mushrooms for 2 to 3 mins.
. Add crushed pepper saunf and curry leaves. Fry for 2 to 3 mins.
. Cover and cook on a low heat until the mushrooms are done.
. Serve mushroom pepper fry with rice or roti.

mushroom pepper fry


250 gm mushroom
150 gm corn seeds (makka)
1 capsicum (shimla mirch)
3 onion (pyaj)
250 gm tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1 tbsp coriander leaves (dhania patti)
1/2 lemon (nimbu)
1 garlic (lahsun)
1 tsp red chilly powder (lal mirch)
salt to taste
1/2 cup clarified butter (ghee)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make mushroom corn masala

. Soak corn 3-4 hours and then strain.
. Boil them and then keep them aside.
. Cut mushroom into four pieces.
. Finely chop onions and cut ginger into thin long slices.
. Cut green chilies into 2 lengthwise.
. Cut tomato into small pieces and capsicum into cubes.
. Finely chop coriander.
. Grind garlic.
. Heat ghee in a pan and fry onion until it turns pink.
. Then fry garlic paste.
. Then add tomatoes and red chilly powder.
. When it is cooked properly then add mushroom and corn seeds.
. Add salt and simmer until mushrooms soften.
. Now add capsicum and lemon juice and fry for a minute and then remove it from the flame.
. Garnish with ginger, green chilies and coriander.
. Serve it hot.



200 gm mushroom
1 capsicum (shimla mirch)
2 onion (pyaj)
4 tomato (tamatar)
1 piece ginger (adrak)
5-6 garlic (lahsun) buds
2 green chilly (hari mirch)
1 tsp salt
1/2 tsp red chilly powder (lal mirch)
1 tsp coriander powder (dhania)
1/4 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
4 tbsp clarified butter (ghee)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make kadai mushroom:

. Cut mushrooms into slices.
. Cut capsicum into cubes.
. Finely chop onions and tomatoes.
. Grind ginger, garlic and green chilies.
. Heat ghee in a pan and fry onions in it until it turns pink.
. Then fry ginger paste for a minute.
. Now put tomatoes and fry until ghee separates.
. Put salt, red chilly powder, coriander and turmeric powder.
. Now add mushrooms and simmer after adding 1/4 cup water.
. Cook until mushrooms softens.
. Then cook capsicum in it for 2-3 minutes and remove it from the flame.
. Now sprinkle some spice blend.
. Serve hot.

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