Mushroom Matar

 Today, I am posting the recipe for 'Mushroom Matar.' It is a semi-gravy dish in which mushrooms and peas are combined in a semi-spicy gravy. It goes well with roti but can be served with rice too.

The ingredients that we need are:

1. Mushrooms: 300 gms, each medium-sized mushroom cut into 4 pieces
2. Peas: 1/2 cup
3. Onion: 1 medium-sized, finely chopped
4. Tomatoes: 2 medium-sized, pureed
5. Ginger-garlic paste: About 1 tbsp
6. Cashews: About 10-12, soaked for about 1/2 hr and then ground into a paste
7. Mustard Oil: 2 tbsp
8. Cumin seeds: 1/2 tsp
9. Turmeric: 1/2 tsp
10. Red Chili powder: 1 tsp
11. Coriander powder: 1 tsp
12. Garam Masala: 1/2 tsp
13. Dry Fenugreek leaves: About 1 tbsp
14. Bay leaves: 1-2
15. Salt: 1 1/2 tsp

For Garnishing:

Butter: 1 tsp

Cashews: 2-3, halved

Almonds: 2-3, halved

Green chilis:2

Dry red chilies:2 

Fresh Coriander: 2-3 strands, Chopped

Ginger: 5-6 Juliennes

1. Start with heating oil in a pan. Add cum seeds and let them crackle.

2. Then add bay leaves, onions, and ginger garlic paste. Cook till the onions turn light brown.

3. Then add tomato puree followed by turmeric, red chili powder, coriander powder,and salt. 

4. Cover it and cook for about 5 minutes on low heat.

5. Now add mushrooms and the peas.

6. Give it a good mix, cover, and cook in medium heat till the vegetables are fully cooked. 

7. While the gravy is cooking, separately take a small pan. Heat a teaspoon of butter and in low heat, fry the cashews and almonds. Once they brown, add green chilies and red chilies. Then take it off the heat and keep it aside.

7. When the gravy is cooked, add garam masala, dry fenugreek leaves, and cashew paste. Give it a mix and let it cook for 2-3 minutes.

8. Take it off. In the serving dish, garnish the gravy with the fried mix of nuts and chilies and ginger and fresh coriander.