MUSHROOM & PEAS CURRY ( MUSHROOM MATAR)


Earlier, I did not even like mushroom to see in my kitchen. Few months back, my husband was detected with high cholesterol and high sugar in his blood. After that, ofcourse I had to change his daily diet. While searching for good & healthy food, I found mushroom very healthy, low in calories, fat and cholesterol free yet providing several nutrients. I tried to prepare some dishes using mushroom and they turned out to be decent. Now I make mushroom soup, puffed mushroom, mushroom peas curry and lot more. Last week I tried mushroom peas curry for a potluck and it was one of the favorites :)
So, here is the recipe.

Servings: 3

Cooking time: 30 minutes

INGREDIENTS:

  1. White button mushrooms – 5-6
  2. Green peas – 1 cup (frozen or fresh)
  3. Onion Paste ( 1 medium sized onion)
  4. 3 tbsp butter/olive oil
  5. Cashew nut paste-2 tbsp
  6. ½ tsp garam masala
  7. Garlic paste – 1 tbsp
  8. Ginger paste – 1 tbsp
  9. Coriander powder – 1 tbsp
  10. Cumin powder – 1 tsp
  11. Bay leaf – 1
  12. ½ cup milk
  13. Salt to taste
  14. Sour cream – 2-3 tbsp
  15. ½ tsp turmeric powder (optional)
  16. Mint leaves (for garnishing)
METHOD:
  1. Wash all mushrooms under running water. Wipe them softly and cut into slices. Now heat a greased pan and saute the mushroom slices till they turn light brown.


  2. Now again heat a deep pan with butter/olive oil. Add cumin seeds & bay leaf to heated oil. When they crackle, add onion, ginger, garlic paste & salt and fry on medium heat for 5-6 min.


  3. Now add cashew paste and all spices (cumin, coriander,garam masala powder). Keep stirring otherwise cashew paste would stick to the bottom and get burnt. Cook them on medium low heat for 4-5 min.
  4. Add green peas and fry for another 2-3 min on medium high heat. After that add sauteed mushroom slices in this mixture and mix well. Keep stirring it and slowly add milk. Reduce the heat to medium and cover the pan. Cook them for 4-5 min on medium heat. If gravy becomes thick then you can add little water to make it thinner.


  5. Remove the pan from heat. Place mushroom peas curry in serving bowl and garnish with sour cream and mint leaves. Serve it with fried rice, roti, naan or parantha.



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posted by Rashmi @ 8:39 PM,

4 Comments:

At February 25, 2010 at 6:21 AM, Blogger Anthony said...

This looks delicious! I am new to Indian cooking and cardamom will be a new spice to use in the kitchen. When you call for 2 pods, do you add them into the recipe whole, do you crack them, or do you grind the seeds?

Thanks and I can't wait to try this!

 
At February 26, 2010 at 7:03 AM, Blogger Anthony said...

Sorry, you can ignore my previous comment, I was looking at a different recipe that called for cardamom pods

 
At March 31, 2011 at 5:22 AM, Anonymous Good Gynecologist in Kodambakkam said...

I made this last night and it was amazing!!! I can't wait to make it again!

 
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