Matar Mushroom Malai Recipe

February 8, 2019 0 By Iqbal Kaur
Matar Mushroom
Matar Mushroom

Matar Mushroom recipe / Mushroom Matar Recipe / Matar Maushroom Malai Recipe (Mushrooms and Peas in creamy Sauce/Curry)

Matar (peas) and Mushrooms (kumbh or dhingri) are very flavorful, tasty and nutritious vegetables. This dish is an extremely tasty dish which can be served as main course with Roti (chapatti), Naan, Parantha, Rumali Roti, Rice and Pulav. Please follow the below recipe step by step to make delicious Matar Mushroom at home very quickly and easily.

Matar Mushroom Recipe

Preparation Time: 30 minutes 
Cook Time: 45 minutes
Serves: 3-4
Cuisine: Indian-North Indian-Punjabi 
Category: Main Course

Ingredients:

  • 1 cup Peas
  • 250gm Mushroom – Sliced
  • 1 Large onion – Chopped
  • 3 medium sized tomato – Chopped/pureed
  • 1 inch Ginger – chopped
  • 4-5 garlic – chopped
  • 1 green chili – finely chopped
  • Pinch of Asafoetida (Hing)
  • ¼ teaspoon Jeera (cumin)
  • ½ teaspoon of coriander powder
  • ¼ teaspoon turmeric
  • ½ teaspoon red chili powder
  • ¼ teaspoon degi red chili powder or kashmiri red chili powder
  • ¼ teaspoon garam masala
  • ½ teaspoon kasuri methi (dry fenugreek leaves) –crushed
  • 1 tej patta (bay leaf)
  • Small piece of Dalchini (Cinnamon stick)
  • 3 tablespoon of Cream or Malai
  • 4 tablespoon vegetable oil or Ghee
  • 1.5 cup water
  • Salt to taste

Instructions:

  1. Boil or steam matar (peas) till they become tender. Drain and keep aside
  2. Heat 2 tablespoon oil in a medium sized pan, when the oil is hot; add sliced mushroom and sauté till they turns light brown. Remove them from pan and keep aside.
  3. Heat the Oil or ghee in the same Pan, when the oil is hot, add asafoetida, bay leaf, cinnamon and cumin, followed by Ginger, Garlic and sauté lightly
  4. Add Onion, green chili and sauté till the onion turns golden brown
  5. Now add all the dry masala except for garam masala and kasuri methi, sauté for 30 seconds
  6. Now add chopped/pureed tomato and cook the tadka till it leaves the oil on the sides
  7. Add cream or malai; stir till the tadka starts boiling. Now add water and let it cook on low flame for 10 min. till the raw flavor of cream gone
  8. Add Matar and Mushroom and let them cook for 5 min. in the gravy/curry
  9. Now add crushed kasuri methi, garam masala and switch off the flame.

Tips:

  1. You can remove tomato skin to cook faster. Only if you are using chopped tomatoes.
  2. Always add Garam Masala and kasuri methi at the end only; to get their better taste and aroma.