• 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:

  1. Heat the oil in a kadai (pan). Add shahjeera and allow it to splutter/crackle. Add tamalpatra, cinnamon, and badi elaichi (velchi).
  2. Add onions and a little salt. Fry well till onions are brown.
  3. Add the ginger garlic paste and fry well for 5 minutes.
  4. Add the coconut paste and fry well. Add the tomato puree, boiled peas, mushrooms and all the powder masalas.
  5. Add tomato sauce, sprinkle kasuri methi and cook till thick gravy is formed.
  6. Finally garnish with cream.
  7. The Mushroom Matar Masala is ready to serve.

Green Peas Mushroom