to saute and grind
  1. Add a tsp of oil and add sliced onion , ginger , garlic and green chillies to a pan . Saute till onion turns translucent . Next add tomatoes little salt and continue saute ing till tomatoes turn mushy .
  2. Cool down and grind it a fine paste.
  3. Heat butter / oil in the same pan / kadai .Add cumin seeds and bay leaf. Let cumin seeds splutter.
  4. Add turmeric , red chilli powder , dhania powder and jeera powder to the hot oil . Saute for 1-2 mins . This enhances the color of the gravy .
  5. Add fresh or frozen peas . Saute for 2-3 mins on medium flame .
  6. Add blended tomato onion masala and mix well . Saute for 1 min and cover and cook the masala for 2-3 mins stirring in between on a low flame
  7. Add diced mushroom and salt to taste .Combine everything . Cover the pan and cook on low flame for 4-5 mins . Stir in between .
  8. After 4-5 mins , you will observe that mushrooms are cooked ( they usually cook quickly ) . If you like semi liquid curry , you can stop at this stage . Add garam masala , chopped coriander etc and serve. However if you like gravy .. add around 1/2 cup water . mix well . Allow to boil well .
  9. At this stage add garam masala powdwer , kasoori methi . mix
  10. Finally finish the mushroom matar masala by adding a tsp of cream and garnish with chopped coriander leaves
  11. Enjoy mushroom matar masala with chapathi / roti / kulcha/ naan jeera rice etc
Recipe Notes
  • Don’t fry mushroom in oil before itself . If we do so .. mushroom will start leaving water and the curry wont taste good.
  • If you want you can add little cashew / almond paste to make it more rich
  • This curry can be served gravy typ e/ semi gravy type . Its your choice .


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