MATAR MUSHROOM MASALA

 

Delicious mushrooms and sweet green peas cooked in a spicy tomato, onion and butter gravy. This is a very traditional Punjabi recipe, but loved by most of the Indians. Mushroom is full of protein, most of the people called it 'non-veg' for vegetarians. It has other medicinal values, mushroom is an anti-oxidant, which protects our body cells, capables of strengthening the body immune system, maintaining balance of body cholesterol and low in calories. So, here is the recipe for scrumptious matar-mushroom gravy.

INGREDIENTS:
15 OZ /400 gm Mushroom (sliced)
1 Cup Green Peas (frozen)
2 Medium Onions (finely chopped)
2 Medium Tomatoes (chopped)
2 Bay Leaves
1 tsp Cumin seeds
1/4 tsp Asafoetida
1 tsp Grated Ginger
1 tsp Minced Garlic
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Garam masala
2 tbsps Finely Chopped Cilantro (coriander leaves)
1 tbsp Butter
3 tbsps Oil
Salt to taste

METHOD:
Heat oil in a pan. Add bay leaves, asafoetida and cumin seeds in it.

When cumin seeds crackles, add ginger and garlic in it. Saute for 30 seconds, then add onion in it. Fry till onion turns golen brown.

Now add all dry spice powder (turmeric, cumin, coriander, red chilli & garam masala) in it. Fry for 2 minutes in medium heat.

Now add tomato and salt in it. Fry for another 4-5 minutes, till tomato turns mushy.

Add Mushrooms in it. Fold nicely, so that spices coat well on mushrooms.

Now add green peas in it. Mix nicely. Add 2/3 cup of warm water in it. Cover and cook for 10 minutes on medium heat.

Sprinkle with chopped cilantro and add butter.

Give a nice stir and remove from heat. Serve hot with roti, naan, paratha, pulao or simply with steamed rice.

 

Linking to: Favorite Recipes: Vegetarian Recipes





MUSHROOM FRY

Few years before mushrooms vegetables were not that much popular in all parts of India, but now it is becoming very famous. It is a good source of potassium and trace element, a good anti-oxidant. This mushroom fry is really very easy and tasty meal. If you like little spicy food, it is the perfect one. Goes perfectly well with any rice dish as well as rotis or parathas.

Recipe source & acknowledgement: www.vahrehvah.com

INGREDIENTS:
8 OZ / 227 gm Mushroom
1 Medium Onion (finely chopped)
3-4 pods of Garlic
4-5 Peppercorns
2 Medium Tomatoes (chopped)
1 tsp Cumin seeds
2 Bay Leaves
2 pods Cardamoms
2 pods Cloves
1/2" Cinnamon
2 Green Chillies (chopped)
1/4 tsp Turmeric powder
1 tsp Ginger-Garlic paste
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Red Chilli powder - optional (or according to taste)
1 tsp Lemon Juice
2 tbsps Oil
1 tbsp Butter
1 tbsp finely chopped Cilantro
Salt to taste

METHOD:
Wash and cut mushroom in slices.

Heat oil in a pan. Add bay leaves, cloves, cardamoms and cinnamon. Saute for 20-30 seconds, followed by adding 1/2 tsp cumin seeds in it. After few seconds, add chopped onion in it.

Add little salt and turmeric powder in it. Saute for 2-3 minutes till onion gets translucent. Now add ginger garlic paste and chopped green chillies in it.

Fry for another 2-3 minutes and add chopped tomatoes in it.

Fry till tomato gets cooked. At this time, add mushroom in it. Fold well.

Add  3/4 cup water in it. Cook covered for 2-3 minutes.

Then cook it uncovered for another 7-8 minutes uncovered, so that maximum water gets evaporates. Remove from heat, set aside.

Crush garlic cloves, peppercorns and 1/2 tsp cumin seeds in pestle and mortar. Heat butter in a separate pan.

Add crushed garlic-peppercorns-cumin mixture in it. Saute for 1 minutes, till nice aroma comes out.

Add cumin powder, coriander powder and red chilli powder in it.

Now pour the cooked mushroom in it. Mix well.

Keep stirring till water evaporates from it completely. Add chopped cilantro and fold nicely. Remove from heat. 

Serve hot with rotis, parathas or rice.

Enjoy!!!