Matar Mushroom Masala/How to make Matar Mushroom12 Jun, 2017
- Servings : 4
- Prep Time : 10 min
- Cook Time : 30 min
Matar Mushroom is another Indian classic, creamy and delicious gravy recipe prepared with Mushroom, peas and basic tomato onion paste and flavored with basic Indian spices.
I have used only milk to give more richness but you can add cream or cashew paste or both to make it creamier.
Matar Mushroom can be prepared as gravy dish or semi gravy. I always like to prepare semi gravy matar mushroom that goes well with roti, paratha or naan and sometimes relish with zeera rice also. If you want to make watery consistency (high content gravy), can add more milk and water.
In this recipe, I have used button mushroom but we can use any variety of mushroom. I have used frozen peas because they cooked fast but we can use dried or fresh peas as well. To use dried peas, soaked them in warm water for about 7-8 hrs and pressure cook before adding in the gravy. To use fresh peas, just add more water/milk in the gravy.
Let’s look at the detailed recipe
Mushroom 200 gms Onion 1 medium chopped Tomato 3 medium grated Ginger 1’’ Garlic 4 cloves Bay Leaf 1 Cloves 2 Matar/Peas ½ cup Cinnamon Stick ½ small Turmeric ¼ tsp Red chily powder 1 tsp Coriander Powder 2 tsp. Cumin Seeds 1 tsp. Garam Masala 1/8 tsp. Milk ½ cup Water ½ cup Fresh Cream 1 tbsp (optional) Cilantro for garnish.
Wash and Clean the mushroom, pat dry them with a kitchen towel and cut them into 4 pieces. Make the paste of ginger garlic and grate the tomatoes in the grater. Heat oil in the kadhai/ saucepan over medium heat.
Once the oil is hot, add cumin seeds, cloves, bay leaf and cinnamon sticks. Once cumin starts spluttering then add chopped onion. Saute the onion till it becomes light brown then add freshly grounded ginger- garlic paste. Saute it the raw flavor of garlic goes away.
Add Grated Tomato puree and Saute it for 5 min then add Turmeric powder, coriander powder and chilly powder.
Saute it well till Oil starts leaving the edges of the kadhai and masala leaves the sides of the kadhai.
Now add quarter mushroom and coated well with the masala.
Then add frozen peas/boiled peas/fresh peas and mix it with gravy and cook for 2 min. Now add Water and milk. Stir it well.
Simmer the flame to low and cover with lid. Let it cook till mushroom and peas cooked well about 10-12 mins. Add fresh cream and stir it well. (if you don’t want to add fresh cream, you can skip it). Finally, add Garam Masala and cilantro and mix it well.
Matar Mushroom is ready to serve with Roti/Naan/Paratha.
1. I have prepared fresh ginger-garlic paste but we can add readymade paste from the store as well.
2. Vegan Matar mushroom does not use milk or Fresh cream. To make it vegan, we can add coconut milk instead of regular milk.
3. I have used frozen peas so it does not require high time to cook and more water. For fresh peas, we can boil before cooking into gravy or can cook with in the gravy. Cooking peas into the gravy may take more time to cook so add 1 ½ cup of water.
4. I have prepared semi dry gravy dish. You can adjust the water as per desired consistency or thickness of gravy.
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