MUSHROOM MATTAR
Button mushrooms with green peas in a sauce of cashew nuts. My favorite Indian dishes are mostly those, where the base is the sauce of cashew nuts. Its flavour is somewhat sweet, so even if more spicy, the taste of cashew nuts and cream lighten it. This dish is great with indian breads (paratha, Naan, chapati ...), because the sauce is quite thick, so it is possible to eat it with those breads using them as a spoon.
Provided by michsmnt
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Trim the stem of the button mushrooms. Leave them whole if small or cut them into 1/2 or 1/4. Heat the butter and oil in kadhai (indian wok). Add the mushrooms and stir fry on low flame till dry and golden. Stir occasionally. Add grated garlic and grated ginger and a pinch of black pepper powder. Stir for 1 minute and remove from fire. Keep aside.
- 2. Heat the pan without oil and brown the cashew nuts. Let them cool down a bit and grind with garam masala into powder. There is no need to make it really smooth, leave some bigger pieces of cashew nuts, they will be crunchy in food.
- 3. Heat oil in a pan, add onions and cook on low heat till oil separates. Do not let the onions turn brown.
- 4. Add the cashew nuts with garam masala powder, mix well and cook for a few seconds.
- 5. Add fresh cream and mix well, cook on low flame for about 2-3 minutes, till the cream is completely absorbed and a gravy is thick. Then add salt, chili powder and Amchur. Stir fry for a while.
- 6. Add green peas and mushrooms.
- 7. Add about 1 small cup of water or milk and mix well. We need to get thick sauce which is possible to eat with indian breads. Cook on low flame for about 2-3 minutes and serve.
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Ashley Duran
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The flavors are well-balanced and the mushrooms are cooked perfectly.
Abdy Osman
[email protected]This dish is a great way to add some variety to your weeknight dinner routine. It's quick and easy to make, and it's always a hit with my family.
Udeme Robert
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I often double the recipe so I can have leftovers for lunch the next day.
Waqas Sajjad
[email protected]This is a delicious and healthy dish. The mushrooms and peas are a great source of nutrients, and the sauce is light and flavorful.
Waqas Kaif
[email protected]I've made this dish several times now and it's always a hit. It's a great way to get your kids to eat their vegetables.
Habib Danger
[email protected]This dish is so easy to make and it's packed with flavor. I love that it's a one-pot meal, so there's less cleanup. Definitely recommend!
Abdul Ahad Jutt
[email protected]This recipe is a great way to use up leftover mushrooms. I had some cremini mushrooms that were starting to go bad, and this dish was the perfect way to use them up. It turned out great!
zade allen
[email protected]I'm not usually a fan of mushrooms, but this dish changed my mind. The mushrooms were tender and flavorful, and the peas added a nice sweetness. Definitely recommend!
Edene Cheikhna
[email protected]Just made this for dinner and it was a hit! My family loved it. The mushrooms and peas were cooked to perfection and the sauce was incredibly flavorful.
Estrella Toto
[email protected]This mushroom matar recipe is a keeper! The flavors are amazing and it's so easy to make. I used cremini mushrooms and frozen peas, and it turned out perfectly. Definitely recommend!