Mushroom Matar Masala is a famous recipe in India..Its a very tasty and healthy recipe as mushroom contains vitamin and matar/peas contains protein and vitamin both...In this dish, mushroom and matar cooked in spicy onion tomato gravy and richen by cashew paste. Serves best with rotis, naan, paratha or rice and pulaos.
1 1/2 cups green peas
200 gms mushrooms ( cut into halves )
2 tbsp oil
1" stick of cinnamon (dalchini)
1 cup chopped onions
2 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup chopped tomato
2-3 chopped green chilli
1 tbsp red chilli powder
(I used MDH Deggi mirch powder, which gives the curry a nice colour )
2 tsp coriander powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
salt to taste
1/4 cup cashewnut (kaju) paste
2 tbsp chopped coriander (dhania)
Heat the oil in a pan, add the cardamoms, cinnamon stick and onions and saute till onions turn golden brown in colour.
Add the ginger-garlic paste, mix well and cook for 2 minutes on a medium flame.
Add the tomato, chilli powder, coriander seeds powder, turmeric powder, garam masala and salt and cook till the oil leaves the masala.
Add the cashewnut paste dissolved in 1 cup of water and mix well.
Add 1/2 cup of water and bring it to a boil.
Add the green chillies, green peas and mushrooms and simmer for 8 to 10 minutes or till the green peas are fully cooked and the gravy thickens..
*Note:- MDH Deggi Mirchi Masala Red Chilli Powder is a unique, age old blend, processed from special varieties of colourful Indian red chillies. It is mild-hot and imparts glowing natural red colour to curried dishes making them attractive and more palatable.For best results fry chopped onions in oil till golden. Then add chopped tomatoes and Deggi Mirch. Stir till it is homogenised, and imparts the red colour. Then proceed with your normal cooking. If not using tomatoes, reduce flame, add Deggi Mirch and as soon as it imparts colour, proceed further.
*Sending this yummy recipe to Kalyani & Vardhini's Dish it Out Event