Matar Mushroom Recipe Dhaba Style

16 Feb Matar Mushroom Recipe Dhaba Style

Last Updated on November 8, 2024 by blessmyfoodbypayal

Matar Mushroom Recipe Dhaba Style with step wise pictorial and video method.

Matar mushroom ki sabji is a delightful dish from Indian cuisine that brings together two delicious ingredients: peas (matar) and mushrooms.

This dish is a popular choice not just for vegetarians but for non vegetarians alike because of meaty and Viscid texture of mushrooms. White and slimy mushrooms when married to sweet and vibrant green peas, makes an amazing combo.

Keeping all the flavours alive, this recipe is made in a quick way without compromising with the taste. Instead of cooking onion, tomatoes, ginger and garlic separately, all are added together in the form of paste.

This way, its not just that only your time is saved, but it has cut short so much of extra labour as well. Otherwise thinly slicing onions, chopping tomatoes and green chilies, grating ginger and crushing garlic needs an extra effort.

Also, if this question is popping up somewhere in your mind that why peas and mushrooms are boiled separately and that too one after the another, and not together, then here’s the reason:

Peas are boiled so that when you add them to the spices, you will not have to cook them for extra time.

Also, the mushrooms are boiled because it will help in thorough cleaning the grut from mushrooms.

Also there’s a difference in their boiling period as well because peas are harder than mushrooms. So giving peas the extra time was much needed.

The spices used in the recipe are basic and routine. These spices not only add depth and complexity to the dish but also contribute to its vibrant color and enticing aroma.

This Matar mushroom ki sabji can be served with roti or naan. But if enhance the quantity of water at the end, this is a great gravy based curry to be eaten with steamed rice.

In addition to being delicious, this  is also nutritious. Mushrooms are low in calories and fat but rich in protein, fiber, vitamins. Peas are similarly nutritious, containing vitamins A, C, and K, as well as iron.

By incorporating these wholesome ingredients into the diet, matar mushroom ki sabji offers a satisfying and nourishing dining experience.

STEP WISE PICTORIAL RECIPE OF MATAR MUSHROOM RECIPE DHABA STYLE

1. Cut the mushrooms. The bigger one needs to be cut in quarters and small one in halves. The quantity you need to take is given in recipe card below.

2. Heat enough water in a pan.

3. Add green peas into the boiling water.

4. Put a lid on the pan and boil for 5 minutes.

5. After 5 minutes, remove the lid and add mushrooms.

6. Again put the lid and boil for 10 minutes. So this way, peas got to boil for 15 minutes and mushrooms for 10 minutes.

7. Drain the water from the mushrooms and peas and keep them aside.

8. Add tomatoes, onion, ginger, garlic, green chilies and water in blender jar.

9. Make a smooth paste out of it.

10. Heat oil in a pan. As we are using mustard oil, so it needs to be smoked first.

11. Add cumin seeds, bay leaf and cinnamon. Let cumin splutter.

12. Then add tomato onion puree, salt, red chilli powder, turmeric powder and coriander powder.

13. Cook till oil separates.

14. Add desiccated coconut.

15. Saute for just a minute.

16. Add boiled matar mushroom and water.

17. Mix well and simmer for a minute.

18. Lastly add garam masala, kasuri methi and coriander leaves.

Dhaba style matar mushroom are ready. Serve hot.

NOTES

1. If using frozen peas, no need to boil.

2. If serving with rice, enhance the quantity of water.

MATAR MUSHROOM RECIPE DHABA STYLE – RECIPE CARD

Matar Mushroom Recipe Dhaba Style

blessmyfoodbypayal

Matar mushroom ki sabji is a delightful dish from Indian cuisine that brings together two delicious ingredients: peas (matar) and mushrooms.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine North Indian

Servings 4

Ingredients

  

FOR BOILING

• 200 gram Mushrooms
• 150 gram Fresh peas (frozen doesn't require boiling)
• Water as required

FOR ONION TOMATO PASTE

• 2 onions (medium)
• 3 tomatoes (medium)
• 2-3 green chilies
• 1 inch piece of ginger
• 4-5 garlic cloves
• 1/4 cup water

FOR TEMPERING

• 1.5 tbsp Oil
• 1/2 tsp cumin seeds
• 2 bay leaves
• Small piece of cinnamon
• 2 tbsp desiccated coconut
• Red chilli powder to taste
• 1/4 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp kasuri methi/dry fenugreek leaves
• 2 tbsp coriander leaves
• 3/4 cup water

Instructions

 

• Cut the mushrooms. The bigger one needs to be cut in quarters and small one in halves. The quantity you need to take is given in recipe card below.
• Heat enough water in a pan.
• Add green peas into the boiling water.
• Put a lid on the pan and boil for 5 minutes.
• After 5 minutes, remove the lid and add mushrooms.
• Again put the lid and boil for 10 minutes. So this way, peas got to boil for 15 minutes and mushrooms for 10 minutes.
• Drain the water from the mushrooms and peas and keep them aside.
• Add tomatoes, onion, ginger, garlic, green chilies and water in a grinder jar.
• Make a smooth paste out of it.
• Heat oil in a pan. As we are using mustard oil, so it needs to be smoked first.
• Add cumin seeds, bay leaf and cinnamon. Let cumin splutter.
• Then add tomato onion puree, salt, red chilli powder, turmeric powder and coriander powder.
• Cook till oil separates.
• Add desiccated coconut.
• Saute for just a minute.
• Add boiled matar mushroom and water.
• Mix well and simmer for a minute.
• Lastly add garam masala, kasuri methi and coriander leaves.
• Dhaba style matar mushroom are ready. Serve hot.

Notes

1. If using frozen peas, no need to boil.
2. If serving with rice, enhance the quantity of water.

Keyword matar mushoom dhaba style, mushroom matar dhaba style