Monday, 22 February 2016

Mattar Mushroom (Green Peas Mushroom Gravy)

Spicy onion tomato based gravy with richness of cashew paste. Mushroom and green peas good combination and it goes well with roti and rice. 

  • Green Peas 1/4 cup
  • Mushroom 1 cup, sliced 
  • Onion 1 big one, chopped
  • Green Chilli 2 nos, slited
  • Ginger Garlic Paste 1/2 tsp
  • Tomatoes 2 nos, chopped
  • Cashew Nuts 5 nos, chopped
  • Turmeric Powder 1/4 tsp
  • Garam Masala Powder 1/2 tsp
  • Coriander Powder 2 tsp
  • Red chilli Powder 1 tsp
  • Kashmiri Chilli Powder 1 tsp
  • Coriander Leaves few chopped
  • Salt
  • Oil
  • Cumin Seeds 1 tsp

Soak cashew nuts in luke warm water for 15 minutes. Grind tomatoes in to a smooth paste and keep it aside.

Mushroom clean and slice mushroom and keep it aside. Steam and cook mattar / peas and set aside. Grind soaked cashew nuts and make a smooth paste and keep it aside. 

Take a kadai or medium size sauce pan, heat oil once oil is hot add cumin seeds/jeera let it splutter. Then ass chopped onion and saute well. Add green chilli and ginger garlic paste saute till slightly golden then add tomato puree and let it boil for 2 to 4 minutes or until raw smell leaves. Now add the red chilli powder, kashmiri chilli powder, turmeric powder, coriander powder and garam masala powder. Saute well until the mixture turns dry and raw smell goes. Add cashew nut paste now and combine well. Add little water and let the gravy boil . 

Mean time dry saute the sliced mushrooms in another pan once it shrinks and start oozing out water, switch off. Now add sauted mushroom and steamed peas into the gravy , let the gravy simmer on low flame for atleast 10 to 12 minutes. If it becomes too thick gravy add little water . Add chopped coriander leaves and mix well. Switch off flame and serve warm with Roti or Nan.

NB: If you want to put mushroom slices as it is you can put like that, I want little crunch so sauted and add mushrooms. Instead of cashew paste you can add little fresh cream. Enjoy cooking..

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