Mushroom and Peas Curry / Mushroom Matar Masala Curry is a delicious side dish made with mushrooms, frozen green peas, tomatoes, cashews and spices, goes well with rice, chapati, poori or naan.
The following ingredients are needed to prepare Mushroom and Peas Curry / Mushroom Matar Masala Curry.
Ingredients:-
Mushroom. - 250 gm
Green peas. -1/4 cup frozen
Tomato. -2
Onion. -2
Cashew nut. -7
Green chilly. -2
Ginger garlic paste. -2 tsp
Cumin seeds. -1/2 tsp
Fennel seeds. -1/
Cinnamon. -1small stick
Cloves. - 4
Cardamom -2
Black pepper. -1 and 1/2 tsp
Turmeric powder. -1/4 tsp
Chilly powder. -1tsp
Coriander powder. -1tbsp
Garam masala. - 2 tsp
Salt. - to taste
Oil. -2 tbsp
Water. -1/2 cup
Coriander leaves. - few
Instructions:-
1). Wash and boil tomatoes in hot water until the skin peels off. Switch off the flame and let it cool.
2). Soak cashew nuts in hot water for 10 minutes.
3). Grind the boiled and cooled tomatoes and soaked cashew nuts together to a smooth paste.
4). Peel, wash and finely chop onion.
5). Wash the mushroom in water and cut each mushroom into 5 piece lengthwise.
6). Wash and half slit green chillies.
Method:-
1). Heat oil in a pan and add cumin seeds, fennel seeds, cinnamon, cloves, cardamom, black pepper and saute well.
2). Add finely chopped onion and saute well till it turns brown.
3). Add half slit green chillies and ginger garlic paste and saute well till raw smell goes.
4). Add ground tomato cashew nut mixture into the pan and saute well for 3 minutes.
5). Add turmeric powder, red chilly powder, coriander powder and garam masala powder and saute well.
6). Add required salt and mix well. Cook on medium flame until oil comes out from edges.Saute in between.
7). Add chopped mushroom pieces into the pan and saute well.
8). Add water and mix well. Cover and cook until the gravy becomes thick. Switch off the flame.
9). Lastly garnish the mushroom and peas masala curry with finely chopped coriander leaves.
10). Transfer the Mushroom and Peas Curry / Mushroom Matar Masala Curry to a serving bowl and serve hot with rice, chapathi, pulao, phulka or naan.
The following ingredients are needed to prepare Mushroom and Peas Curry / Mushroom Matar Masala Curry.
Ingredients:-
Mushroom. - 250 gm
Green peas. -1/4 cup frozen
Tomato. -2
Onion. -2
Cashew nut. -7
Green chilly. -2
Ginger garlic paste. -2 tsp
Cumin seeds. -1/2 tsp
Fennel seeds. -1/
Cinnamon. -1small stick
Cloves. - 4
Cardamom -2
Black pepper. -1 and 1/2 tsp
Turmeric powder. -1/4 tsp
Chilly powder. -1tsp
Coriander powder. -1tbsp
Garam masala. - 2 tsp
Salt. - to taste
Oil. -2 tbsp
Water. -1/2 cup
Coriander leaves. - few
Instructions:-
1). Wash and boil tomatoes in hot water until the skin peels off. Switch off the flame and let it cool.
2). Soak cashew nuts in hot water for 10 minutes.
3). Grind the boiled and cooled tomatoes and soaked cashew nuts together to a smooth paste.
4). Peel, wash and finely chop onion.
5). Wash the mushroom in water and cut each mushroom into 5 piece lengthwise.
6). Wash and half slit green chillies.
Method:-
1). Heat oil in a pan and add cumin seeds, fennel seeds, cinnamon, cloves, cardamom, black pepper and saute well.
2). Add finely chopped onion and saute well till it turns brown.
3). Add half slit green chillies and ginger garlic paste and saute well till raw smell goes.
4). Add ground tomato cashew nut mixture into the pan and saute well for 3 minutes.
5). Add turmeric powder, red chilly powder, coriander powder and garam masala powder and saute well.
6). Add required salt and mix well. Cook on medium flame until oil comes out from edges.Saute in between.
7). Add chopped mushroom pieces into the pan and saute well.
8). Add water and mix well. Cover and cook until the gravy becomes thick. Switch off the flame.
9). Lastly garnish the mushroom and peas masala curry with finely chopped coriander leaves.
10). Transfer the Mushroom and Peas Curry / Mushroom Matar Masala Curry to a serving bowl and serve hot with rice, chapathi, pulao, phulka or naan.
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