Introduction ------------ Sautéed mushrooms and boiled green peas simmered in creamy, spicy onion-tomato gravy. Mushroom mutter gravy is typical a North Indian gravy. It is made from onion and tomato. it is spiced up with regular spices. Just like other vegetables, these mushrooms are also healthy and nutritious, good for our body.
Ingredients ------------ 700 g of Button Mushrooms 200 g of Peas 3 Large Onions 2 Medium Sized Tomatoes 1 Red Chilli Coriander Leaves
Spices ------ Salt to taste 2 Teaspoons of Turmeric Powder 2 Teaspoons of Cumin Powder 2 Teaspoons of Cumin Seeds 1/2 Teaspoons of Paprika 1 to 2 Cinnamon Sticks (Optional) 2 to 3 Cardamom Pods (Optional)
Tomato Puree As Per Taste 2 Teaspoons of Garlic Paste 2 Teaspoons of Ginger Paste
Blended Cashew Nut Paste (2 to 3 Tablespoons of Cashew Nuts) 2 to 3 Tablespoons of Sunflower Oil
Serves ------ 4 to 5 based on the consumption level Preparation time: 15 minutes Cooking time: 30 to 35 minutes Level Of Cooking : Medium Cuisine: Punjabi, North Indian
Method ------ 1. Heat 2 - 3 teaspoon of sunflower oil in a kadai. Add cumin seeds, green cardamom, cinnamon stick and onions and sauté until light golden brown. Add ginger paste and garlic paste. 2. Add diced tomato, tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala. 3. Add green peas and mushrooms to the base and cook it until mushrooms loose their water. 4. Then add the cashewnut paste, stir well. 5. Cook on high heat for seven to eight minutes or till the green peas are fully cooked. Cook on low heat for five minutes. Serve hot.
Hello and welcome back to my kitchen. My kitchen, my room. It's a new day with a new dish today.
Today I'm going to make mushroom matar in cashew nut paste.
Without any further delay, let's get started.
The main ingredients of this dish are 700g of button mushroom and 200g of peas.
Let's start by chopping 2 large onions.
Then we need 2 diced, 2 medium sized tomatoes.
1 red chilli and coriander leaves for garnishing.
Now let's cut the mushroom in halves and keep them aside.
Remember, do not wash the mushrooms as they have the tendency to absorb any liquid that they come in contact with.
To prepare the base, we need 2-3 tsp of salt.
2 tsp of turmeric powder.
2 tsp of cumin powder.
2 tsp of cumin seeds.
1 tsp of paprika.
1-2 cinnamon sticks.
2-3 cardamom pods.
Tomato puree as per taste.
2 tsp of garlic paste.
2 tsp of ginger paste.
We also need to make a smooth paste of 2-3 tsp of cashew nuts.
Alright, let's start cooking.
Heat 2-3 tsp of sunflower oil on medium heat.
Then add the cumin seeds, cardamom pods and cinnamon sticks to the hot oil.
Mix it well until it starts crackling.
Then add the chopped onion to it and mix it well.
I am adding a bit of salt to fasten the cooking process.
Mix it well until the onions turn golden brown.
Then add the turmeric powder, cumin powder, paprika and mix it well with the onion base.
Then I am adding 2 tsp of garlic paste and 2 tsp of ginger paste to the hot pan.
Fry them separately on medium heat and mix it with the onion base.
Then add the diced tomatoes and mix it well.
Add 2-3 tbsp of tomato puree to the base to give it a tangy taste.
Saute till oil leaves the masala.
After 5 minutes, add the peas to the tomato-onion base and mix it well.
Cover it and leave it for another 5 minutes.
When the peas are almost cooked, add the chopped mushrooms to the base.
Mix it well, cover and leave it for 5-10 minutes.
Stir it occasionally so that all the masalas mix up well with the ingredients.
Do not add any extra water to the mushroom as mushroom releases some water during the cooking process.
When the water separates from the mushroom, add the red chilli and the cashew nut paste to the curry.
Cover and leave it for another 5-10 minutes.
Look at that, it looks so yummy.
Garnish it with coriander leaves, red chilli and serve it with roti, paratha, luchi, naan, breads or rice.
Thanks for watching guys and please please please do not forget to like, comment and subscribe for more delicious dishes from Aparna's Kitchen.
