Mushrooms are one of the less-favored ingredients used in Indian cooking, but there's one recipe that almost every one enjoys, and that is the Mushroom Matar Masala. Fresh mushrooms cleaned and chopped, then paired with fresh green peas make for a lovely curry that goes well with any Indian bread or rice dish. It is also very easy to make, so its an ideal preparation for week-nights when you have less time on hand but need to enjoy a fulfilling meal. Taking it one step further, we add some cream to the curry, thus transforming it into a rich concoction, perfectly healthy yet delicious to savor with nice and warm Naan bread!
15-20 Button Mushrooms, cleaned, pat dried and quartered
3/4 cup fresh/frozen Green Peas
2-3 tbsp fresh Cream
3 large Tomatoes, pureed
3-4 Garlic Flakes, thinly sliced
1 inch Ginger, finely chopped
3-5 Dry Red Chillies, halved
1/2 tsp Garam Masala
1/2 tsp Kitchen King Masala (Optional)
1/4 tsp Aamchur/Dry Mango Powder (or lemon juice - to taste)
1 tsp Sugar
1 tsp Jeera/Cumin Seeds
1 + 1/2 tbsp Oil
Salt to taste
Heat 1/2 tbsp of oil in a pan and add a tsp of cumin seeds to it. When cumin starts to sizzle add finely chopped garlic and ginger to it. Sauté on medium flame till the garlic turns light golden on the edges.
Now add finely chopped onions and halved red chillies and sauté till onion turns light golden, about 2 minutes. Switch off the flame. Once the onion mixture has cooled a bit, grind it to a smooth paste without adding any water to it.
Heat 1 tbsp of oil in a pan and add a tsp cumin seeds to it. Again when cumin starts to sizzle, add ground onion paste to it and fry till the whole mixture becomes dry, about 4-5 minutes, on medium flame. Make sure that the ground onion mixture turns little brown in color.
To this, add garam masala and kitchen king masala and fry for half a minute. Mix in quartered mushrooms and sauté for 2-3 minutes. Add tomato puree, green peas, cream, dry mango powder and salt to taste and mix well. Add about 1/2 cup of water to make a smooth gravy.
Simmer the flame and let it cook covered for 10 minutes, stirring in between. Add little more water or milk if needed to get the required consistency of gravy and adjust the seasonings. Then remove the lid and let it cook for another 5 minutes for all the flavors to blend well.
Garnish with finely chopped coriander, and Serve your Mushroom Matar Masala with any Indian flat breads or Rice and enjoy.
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