Tezzbuzz Desk- On Rakshabandhan, there is a continuous influx of guests in the house and in such a situation there is often confusion regarding the food menu. If you are bored of making Matar Paneer or any other Paneer dish every time, then this time you can try Matar-Mushroom. Apart from being delicious, it also looks quite attractive.
Prepared with peas and mushrooms cooked in a spicy gravy, this dish tastes great with puri, paratha, naan or jeera rice. The special thing is that most of the spices to make it are easily available in the home kitchen and it can be ready in about 30 to 40 minutes.
Ingredients for making peas and mushrooms
- 2 cups peas
- 1 cup mushroom
- 4 tomatoes
- 2 onions
- 10 cashews
- 6-7 garlic cloves
- 1 small piece ginger
- 2-3 green chillies
- 1 spoon gram flour
- 3-4 spoons fresh cream
- 1 teaspoon coriander powder
- half teaspoon red chilli powder
- half teaspoon turmeric
- half spoon garam masala
- 1 teaspoon Kasoori Methi
- 1 pinch asafoetida
- salt as per taste
- 2-3 spoons oil
- 2 green cardamoms
- 1 large cardamom
- 2 black peppers
- 2 cloves
- 1 bay leaf
How to make pea-mushroom curry?
First of all, wash the peas and mushrooms thoroughly. Clean the mushrooms and cut them into medium sized pieces. Boil both of them lightly, drain the water and keep them aside. Take care not to boil them too much.
Now prepare a paste by grinding ginger, garlic and green chilli. Chop onion and tomato. Soak cashews in water for some time and make a fine paste.
Heat oil in a pan. Add bay leaves, green cardamom, black cardamom, black pepper and cloves and fry lightly. After this add onion and cook till it turns golden.
Now add ginger-garlic and green chilli paste and fry well. When the raw aroma goes away, add chopped tomatoes. Cook the tomatoes until they become soft and the oil starts separating from the spices.
After this add gram flour and fry for about one to two minutes. Now add cashew paste, coriander powder, turmeric, red chilli and salt and cook the spices well. If the masala starts sticking, add some water and prepare gravy.
After the gravy starts boiling, add boiled peas and mushrooms to it. Lower the flame and let the vegetable cook for about 5 to 7 minutes, so that the flavor of the spices gets absorbed well into the mushrooms and peas.
Finally add fresh cream, kasoori methi and garam masala and mix well. After cooking for about two minutes, turn off the gas. Your delicious and restaurant style pea-mushroom curry is ready.
Serve with these things
Pea-mushroom can be served with hot roti, naan, lachcha paratha, puri or jeera rice. If you keep papad, pickle and green chutney along with it, the taste of the festival food will increase further.
Keep these things in mind
Boiling mushrooms and peas for too long can affect their texture and taste. Therefore it is better to cook them lightly. If you like spicy food then you can increase the quantity of green chillies. Whereas fresh malai balances the spiciness of the gravy and gives it a creamy and rich taste.