- 1 cup peas boiled 1 cup mushroom sliced 2 tomatoes blanched and pureed 2 onions chopped finely 1 tablespoon coconut ground to a paste 1 teaspoon shajeera 1 tablespoon ginger garlic paste ½ inch tikhi (cinnamon) 1 badi elaichi (cardamom) 2 tamalpatra (bay leaves) 1 teaspoon red chilly (pepper)powder 1 teaspoon jeera (cumin seeds) powder ½ teaspoon green elaichi (cardamom) seed powder 1 teaspoon kasuri methi 1 tablespoon milk cream 1 tablespoon tomato sauce
Mushroom Matar Masala
A vegetable curry with Mushrooms and fresh green peas with medium spice level and is usually eaten as a main course alongwith roti/ chapatti/ paratha/ all types of breads.
METHOD:
- Heat the oil in a kadai (pan). Add shahjeera and allow it to splutter/crackle. Add tamalpatra, cinnamon, and badi elaichi (velchi).
- Add onions and a little salt. Fry well till onions are brown.
- Add the ginger garlic paste and fry well for 5 minutes.
- Add the coconut paste and fry well. Add the tomato puree, boiled peas, mushrooms and all the powder masalas.
- Add tomato sauce, sprinkle kasuri methi and cook till thick gravy is formed.
- Finally garnish with cream.
- The Mushroom Matar Masala is ready to serve.