Mushroom Matar Masala-Mushroom Green Peas Gravy Recipe-Peas Mushroom Curry

Mushroom Matar Masala is a combination of mushrooms and green peas cooked together using freshly ground spices and different pastes to get the gravy. For getting gravy we can use tomato paste, cashew paste, poppy seeds paste, groundnut paste etc. I used tomato paste with a hint of fresh cream.

Mushrooms are a good source of fiber, protien, Vitamin C, D, B6 and B12. They are also cholestrol-free. Whereas green peas is a good source of Vitamins B1, B2, B6, C and K. This mushroom gravy tastes better with chapathi, paratha, naan or any flavoured rice. I served it with Jeera Rice.

Ingredients:

1. Green Peas - 1/2 cup
2. Mushroom - 7 to 8
3. Tomato Puree - 3 tomatoes
4. Green chillies - 2
5. Ginger garlic paste - 1/4 tsp
6. Cumin seeds - 1/2 tsp
7. Dry Fenugreek Leaves (or Kasuri methi) - 1 tsp

For Garam Masala Powder:
8. Cardamom - 2
9. Cinnamon Stick - 1/2 inch
10. Cloves - 2
11. Black Pepper corns - 5 to 6

12. Hing - A Pinch
13. Salt - To Taste
14. Turmeric Powder - 1/4 tsp
15. Red Chilli Powder - 1/4 tsp
16. Coriander Powder - 1 tsp

17. Oil - 2 to 3 tbsps
18. Coriander Leaves - 2 to 3 tsps
19. Cream - 2 tsps
20. Onion Paste - 2 onions (Instead of onion paste, you can use peanut paste, cashewnut paste, poppy seeds paste, sesame seeds paste etc)
21. Water - 1/2 cup


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Procedure:

1. Heat oil in a pan, add hing, cumin seeds, green chillies, ginger garlic paste, turmeric powder, garam masala powder, kasuri methi, onion paste, tomato puree and cook till oil oozes out
2. Don't wash mushrooms, just Wipe mushrooms using wet cloth and chop to half, keep aside
3. Add peas and cook for a while
4. Add mushrooms,salt, red chilli powder, water and cook till mushrooms turn soft
5. Dishout and garnish with cream and coriander leaves