Recipe- Delicious Matar Mushroom Curry

Matar Mushroom Curry is a delicious Indian curry that combines the flavors of mushrooms and green peas in a creamy tomato-based sauce. This vegetarian curry is a popular dish in many households and restaurants across India. Matar Mushroom Curry can be enjoyed with a variety of Indian breads such as naan, roti or paratha, or with steamed rice. This comforting and satisfying curry is perfect for a weeknight meal, as it is easy to make and packed with nutrients. There are many ways to make this curry. Some prefer to saute the mushroom in butter or ghee before adding in the curry, some blanch them before adding . But I make it simple and just add the sliced mushrooms in the curry and then cook it till done.

Ingredients

500 gms Mushrooms
6 medium Tomatoes
2.5 cup Green peas Fresh or frozen
3 Green Chillies / Hari Mirch
1 inch Ginger / Adrak
10 Cashew Nuts / Kaju
1/2 tsp Turmeric Powder / Haldi Powder
1/2 tsp Mango Powder / Amchoor Powder
1 tsp Red Chilli powder / Laal mirch powder
To taste Salt / Namak
1/3 tsp Cardamom Powder / Elaichi Powder
1.5 tsp Coriander Powder / Dhaniya Powder
1/4 tsp Garam Masala Powder
4 Tbsp Fresh Coriander / Cilantro / Hara Dhaniya

Tempering

4 tbsp Cooking Oil
3/4 tsp Cumin
2 Bay Leaves / Tej Patta

Method

* Soak cashew pieces in warm water for 30 minutes

* Now wipe the mushrooms with a moist cloth OR quickly wash them with running water , don't soak them in water else they will absorb lot of moisture.

* If the mushroom seems little dirty or have few black spots over them then no need to discard them just sprinkle some dry flour/ maida over the mushrooms and rub them gently OR just peel and remove the skin and now the mushroom are perfectly ok to consume.

* Now slice the mushroom in 4 pieces and if they are big then can slice them into 6.

* Now grind together soaked cashews,chopped tomato, green chili and ginger and make a smooth paste

* Heat oil in a pan and add cumin seeds and bay leaves and when cumin become golden then add the tomato cashew paste.

* Cook on medium heat and keep stirring, when the mixture thickens then add all the spices and cook till the oil start to leave the sides of the pan.

* Now add the sliced mushroom and the peas and saute for 2 minutes.

* Now add 2 cups of water and give it a boil and then lower the flame and cover the pan with a lid and cook till the mushroom get cooked and become soft.

* If you want semi dry curry then add less water , water can be adjusted as per the thickness of the gravy you want to have.

* If there is more gravy then you need then just open the lid and boil on high heat for 2-3 minutes.

* Gravy is done when you see some oil come over the surface of the curry.

* Now add garam masala, cardamom powder and fresh coriander and serve hot.

* Serving suggestion- goes well with naan ,paratha, rice and chapati.