Saturday, 16 November 2013

Matar Mushroom

A standard sabzi in most restaurants, it is also easy to rustle up in your kitchen.


200 grams button mushrooms,
2 tbsp oil,
1 medium sized chopped onion,
1 cup green peas,
1 cup whisked curds,
Salt to taste

Ground to a Paste

1 onion,
A handful of mint leaves,
A handful of coriander leaves,
3 green chillies,
3 cloves of garlic,
2.5 cm of ginger,
1 tsp poppy seeds,
½ tsp turmeric,
1 tsp red chilli powder,
½ tsp garam masala powder


Wash and slice the mushrooms. You can also just quarter them as per your preference.

Heat the oil in a pan and add the onions. Fry the onions till they turn pink in colour and then add the paste. Fry the paste well till oil separates.

Now add the peas, mushrooms and salt and about ¼ cup of water. Cook till peas are almost done then gradually add the whisked curds. Continue cooking till the gravy thickens. Adjust seasoning.

Goes well with rotis.