Please watch my video on the preparation of Mushroom Matar Masala in a North Indian Style by visiting my YouTube channel. Here is the recipe link.
I had posted Mushroom Matar Curry (North Indian style) earlier and today I am presenting a variation of this recipe. I call it Mushroom Matar Masala. This is again a North Indian Style of curry. In this recipe, I have also added pureed Mushroom after first boiling it. This makes the gravy even more nutritious and I started preparing gravy this way for my daughter who doesn’t eat pieces of Mushroom. So she gets all the benefits of Mushroom from the gravy itself. This is the best way to incorporate Mushrooms in the diet of picky eater children. I have also added whole spices. I did not add Cashew nuts in the gravy in this recipe (Like in the previous recipe) due to Mushroom puree being there to thicken the gravy.
Mushroom Matar masala is a typical North Indian side dish, wherein, tasty and nutritious vegetables like Mushrooms and Peas are cooked in spicy onion tomato gravy. This recipe is quite popular in all the food joints, if you travel in the North of India like Delhi NCR, due to its taste and health benefits. I like eating Mushroom Matar curry with simple phulkas / chapatis or plain steamed rice.
Let us get to know the ingredients used in the preparation of this curry.
INGREDIENTS :
(1) 600 gms of Mushrooms chopped
(2) 7 medium sized Onions, chopped
(3) 1 large Tomato, coarsely chopped
(4) 1 bowl of Peas (Matar)
(5) 1 inch sized Ginger, finely chopped
(6) 8 cloves of Garlic, finely chopped
(7) Green chillies 2-5, as per spiciness required (Optional)
(8) 2 teaspoons of Kasuri Methi, crushed
(9) Coriander leaves, chopped for garnishing
(10) 4 Bay leaves / Tej Patta
(11) 2-4 small pieces of Cinnamon Sticks / Dalchini
(12) 2 Black Cardamom / Badi Elaichi
(13) 3 Green Cardamom / Choti Elaichi
(14) 4 Cloves / Lavang
(15) 1 teaspoon of Cumin seeds / Jeera
(16) 1 teaspoon of Poppy seeds / Khas Khas
(17) Half teaspoon of Pepper powder
(18) Half teaspoon of Turmeric powder / Haldi
(19) Half teaspoon of Kashmiri Red Chilli powder
(20) 2 teaspoons of Kitchen King Garam Masala powder
(21) Salt as per taste required
(22) Mustard oil for cooking
Cuisine : Indian / North Indian
Course : Main
Serves : 10 persons
Time required : 15 minutes for preparation and 45 minutes for cooking = 1 hr
PREPARATION :
(1) Clean each Mushroom nicely and cut into 3-4 pieces.
(2) Remove the skin of Onions and chop it into long slices. Wash the tomatoes nicely and chop it into cubes. Wash green chillies and remove stalk. Mince the green chillies. Peel the ginger and wash thoroughly. Mince the ginger. Also mince the garlic.
(3) Finely chop the Coriander leaves and set aside.
Here are the pictures of the ingredients used.
METHOD :
(1) Take all the chopped Mushrooms in a utensil and fill it with 2 glasses of water. Boil the Mushrooms for 10 minutes till they are cooked. Cover the utensil with a lid while boiling.
(2) Heat 3 tablespoons of Mustard oil in a kadhai / wok. Add chopped Ginger and Garlic to the warm oil and sauté them until the raw smell of it goes away and they turn golden brown in colour.
(3) Add the chopped Onions and green chillies at this stage. Saute for 4 minutes till the Onions turn golden in colour. I did not add green chillies as this was for my little daughter and I did not want the curry to be too spicy. However you may add.
(4) Now add chopped Tomatoes. Cover the lid of the kadhai and cook for 3 minutes till the Tomatoes turn mushy. Stir in between so that they don’t get burnt. Once done, turn off the gas stove.
(5) Collect the sautéed Onions Tomato mixture on a plate. Also take 1 bowl of boiled mushroom on the same plate. Allow them to cool down.
Once cool, transfer them in the grinding jar and grind this onion tomato fried mixture along with some boiled Mushrooms into smooth paste and keep aside.
(6) Now in a kadhai / wok, heat 4 tablespoons of Mustard oil on a medium flame.
Add Black Cardamoms, Green Cardamoms, Cinnamon Sticks and Cloves to the warm oil. Saute for few seconds and then add Bay leaves. Add Cumin seeds / Jeera immediately and allow them to crackle. Add Poppy seeds / Khas Khas now. Saute for 5 seconds.
(7) Now add the ground paste and mix well.
(8) Add Turmeric powder, Red Chilli powder and Pepper powder in measures as given in the ingredients list. Mix well.
(9) Add a glass of water and mix well. You can also use the water that was used for boiling Mushrooms.
(10) Add the remaining cooked Mushrooms and Peas now. Mix well.
(11) Add Salt as required. Mix well.
(12) Cover the lid of the kadhai and cook for 10 minutes or till the peas are cooked.
(13) Open the lid and add Kitchen King Garam Masala Powder. Mix well and simmer for 5 minutes.
(14) Sprinkle chopped Coriander leaves and mix well.
(15) Take 2 tsp of dry fenugreek leaves in hand and crush it and add to the Mushroom Peas curry. After another 4 mins of simmering, turn the gas flame off.
(16) Our Mushroom Matar Masala is ready.
(17) Transfer it to a serving bowl.
(18) Serve Mushroom Matar Masala with Chapatis.
(19) Garnish with fresh Coriander leaves.
Serve the Mushroom Matar Curry with Chapatis / Phulkas / Naan / Rotis or with Rice Daal combo as a vegetable dish.