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.

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