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Mattar Mushroom

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Mattar Mushroom is a classic North Indian curry prepared with green peas and mushrooms by cooking them in a spiced onion-tomato-based gravy. It has a mildly spiced, earthy flavor and is commonly served with roti or rice as a comforting everyday meal.

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PREP TIME

10 minutes

COOK TIME

40 minutes

TOTAL TIME

50 minutes

Ingredients

Method

  • Take a pan and heat some oil, and once done,  add the chopped onions and cook until they soften and become translucent.
  • Add crushed ginger-garlic or ginger-garlic paste and sauté until the raw smell goes away.
  • Add the chopped tomatoes and green chilies.
  • Mix well, then add the spice powders: turmeric, chilli powder, and coriander powder.
  • Stir and sauté until the oil starts separating from the onion-tomato mixture. The tomatoes should cook completely and become soft and mushy.
  • Add the chopped mushrooms and peas.
  • Stir and sauté for 2 to 3 minutes. Then add water and salt as needed.
  • If using tender or frozen peas, reduce the water to about 1 to 1.5 cups. If using older or less tender peas, add around 2 cups of water or as required.
  • If there is excess water after the peas and mushrooms are cooked, simmer the curry without a lid for a few more minutes until the desired consistency is reached.
  • If you feel that the gravy has become too thick, then add a little more water. The final consistency should be semi-dry.
  • Before the gravy reaches this consistency, ensure the peas and mushrooms are fully cooked. Adjust the water accordingly.
  • Next up, cover the pan with a lid and cook until the peas are soft.
  • Once done, sprinkle garam masala powder.
  • Stir and serve the Matar Mushroom hot or warm with roti, naan, or paratha. Garnish with coriander leaves before serving.