Matar Mushroom Recipe Dhaba Style
Matar mushroom ki sabji is a delightful dish from Indian cuisine that brings together two delicious ingredients: peas (matar) and mushrooms.
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
- If using frozen peas, no need to boil.
- If serving with rice, enhance the quantity of water.