Mushroom mater or mushroom-peas is a great combo when cooked together. Mushrooms are highly preferred by vegetarians and non-vegetarians both.
Here for making this delicious vegeterian dish we have to cook peas and mushrooms with onions, ginger-garlic & tomato and with almond-cashew nut paste & fresh cream. Try this!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
15 mins 30 mins 45 mins 4 Servings
Mushrooms – 250 grams (cut into small pieces)
Green peas – 1 cup (shelled & half boiled in salt water)
Onion – 1 large (finely chopped)
Ginger paste – ½ teaspoon
Garlic paste – ½ teaspoon
Tomato – medium 2 (grated, without skin)
Fresh green coriander – 2 tablespoons
Oil – 2 tablespoon
Cream – 2 tablespoon
Cashew nuts – 4-5 (blanched)
Almonds – 4-5 (blanched)
Salt per taste
Turmeric powder – 1/8 teaspoon
Coriander powder – ½ teaspoon
Red chili powder – ½ teaspoon
Garam masala – ½ teaspoon
Mustard seeds – ½ teaspoon
- Make a fine paste of blanched almonds & cashew nuts. Keep aside.
- Heat oil in a pan and add mustard seeds, when they splutter add onions, sauté for 2-3 minutes and add ginger & garlic paste. When the onions become golden brown add grated tomato along with salt, turmeric powder, coriander powder, red chili powder & garam masala powder and fry with all spices for 2-3 minutes.
- Now add almond-cashew nuts paste and fry for another 1-2 minutes.
- Add peas now and cook for 2 minutes then add mushrooms. Cook for 2-3 minutes on high heat and then lower the heat and cook further for 15-18 minutes till mushrooms are well cooked. Add cream and cook for a minute. Take off heat and transfer to a serving bowl.
- Garnish with fresh green coriander. Serve.
Note: Delicious Creamy Mushroom-Matar can be served hot with tandoori roti, chapatti, naan or even rice. Serves as a great side dish or even as a part of main course. Bon Apatite!
Picture courtesy: Appy Bistro