Friday, 29 November 2013

Mushroom Matar Masala (Mushroom and Peas Curry)

I always stay quite confused with this particular Fungi and very often end up using it in just soups or noodles and fried rice. I haven't ever tried making it into a curry, an Indian one at that. Today, there is a dinner invite and since I had no groceries in the fridge except for a pack of mushrooms, I thought of going the traditional way of making some mushroom fried rice. However, there was this streak of lightening and suddenly my cooking keera (pest) insisted on making something new. I quickly picked up some tomatoes from the nearby supermarket and in less than half hour prepared this wonderfully yummy and superbly easy Mushroom Matar Masala. You can add some cashew paste and cream to it as well to make it rich. I am already quite rich in those "love handles" and didn't want to increase my wealth any further!

8-9 button mushrooms thinly sliced
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 medium tomato, chopped
1/2 cup frozen/fresh peas
3 heaped tsp yogurt, whipped
1 tsp kashmiri chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp black pepper powder
1 tsp crushed kasuri methi
1 tsp cumin seeds
2 nos each of cardamom, cinnamon, clove
1 bay leaf
1 tbsp mustard oil
Coriander leaves and fried onions for garnishing

Clean and wash the mushrooms and keep aside.
In a pan, heat the mustard oil till smoky hot and add the bay leaf, cinnamon, cardamom, and cloves. Add the cumin seeds and let it crackle. Fry the onions till translucent. Add the tomatoes and fry till the water evaporates. Add the peas and fry for few more minutes. Now add the dry spices and keep stirring until oil separates from the side. Add about half cup warm water and bring to a boil. Add the mushrooms and mix well. Cover and cook for 5-10 minutes on medium heat. Now add the whipped yogurt, salt, garam masala, and kasuri methi. Stir. Keep covered on low heat until the gravy dries up a bit while stirring occasionally. Check for seasoning and remove from heat. Garnish with coriander leaves and fried onions. Serve hot with rice, rotis, or pulao.


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