mushroom matar makhani recipe | mushroom matar curry recipe

mushroom matar makhani recipe

mushroom matar makhani recipe with step by step photos - a recipe made with makhani gravy or sauce is always looked forward for lunch or dinners.

sometimes i prepare the makhani recipe with veggies and sometimes with paneer/cottage cheese. the popular tried and tested makhani recipes on the blog arepaneer butter masala, paneer makhanwala and paneer makhani.

like all my recipes, this method of preparing mushroom matar makhani is slightly different. this is a smooth tomato and cream based gravy. you can also just use this recipe as a base and skip either peas or mushroom. different vegetables can be also added. either you steam them or saute them before you add to the gravy/sauce.

the amount of butter and cream added in this recipe is less. just about 1 tbsp butter and 1 tbsp low fat cream. the creaminess comes from ground cashews and tomatoes. i have also added ground onions in this recipe. the rest of the ingredients are more or less the same as added in a makhani gravy.

mushroom mata makhani is best served with tandooris rotis, naan or even with whole wheat rotis. this recipe can also be made on special occasions.

there is also a homely and easy punjabi mushroom peas recipe on the blog which is an everyday curry. another popular curry with a south indian touch is the mushroom peas curry.

lets start step by step mushroom matar makhani recipe:

1. heat oil in a pan and add the mushrooms.

add mushrooms in pan

2. the mushroom would release their juices first.

cooking mushrooms

3. when the juices dry up and the the oil is seen, saute the mushroom further till they get light golden at the edges. remove them and keep aside.

sauting mushrooms

4. in the same pan which the mushrooms were sauted, add 1 tbsp butter. add bay leaf and saute for a few seconds.

sauting mushroom and spices

5. add the onion-ginger-garlic paste.

sauting mushroom and ginger garlic paste

6. saute stirring often till the paste becomes golden.

sauting mushroom masala

7. then add the tomato-cashew paste. this is a thick and smooth paste. remember to ground the cashews very well. there should be no small bits of cashews in it. stir and  saute.

add paste to prepare mushroom matar makhani

8. still stirring and sauting the paste.

preparing mushroom makhani gravy

9. saute, stirring till the oil begins to leave the sides of the paste. add all the spice powders – red chili powder, turmeric, garam masala and coriander powder.

preparing mushroom makhani gravy

10. stir and saute for 2-3 minutes more. the whole mixture would come together as one mass with the fat being seen at the sides.

making mushroom matar makhani gravy

 

11. add the water, salt and sugar.

add water to makhani gravy

12. stir and add the sauteed mushrooms and cooked peas.

add matar to mushroom makhani gravy

13. add slit green chilies.

add chillies to mushroom matar makhani gravy

14. simmer till the gravy thickens. then add the crushed kasuri methi, cream and julienned ginger. simmer for half a minute.

simmer mushroom matar makhani

15. serve mushroom matar makhani hot with naan or jeera rice.

mushroom matar makhani recipe

if you are looking for more veggie recipes then do check palak mushroom, kadai mushroom, aloo gobi matar, potato peas korma, aloo matar curry and vegetable curry recipe.

mushroom matar makhani recipe below:

4.5 from 2 reviews
mushroom matar makhani recipe
 
Prep time
Cook time
Total time
 
mushroom matar makhani - mushroom and peas in a creamy makhani sauce/gravy.
Author:
Recipe type: main
Cuisine: north indian, punjabi
Serves: 4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 200-250 gms mushrooms
  • 1 cup peas/matar
  • 2 large ripe red tomatoes
  • 1 medium onion
  • 12-15 whole cashews
  • 1 inch ginger/adrak
  • 3-4 garlic/lahsun
  • ½ inch ginger, julienned
  • 1 green chili, slit
  • ¼ tsp turmeric powder/haldi
  • ½ tsp deghi mirch or kashmiri red chili powder or ¼ tsp red chili powder
  • ½ tsp coriander powder/dhania powder
  • ¼ tsp garam masala powder
  • ½ tsp kasuri methi/dry fenugreek leaves, crushed
  • 1 bay leaf/tej patta
  • 1 to 2 tbsp low fat cream
  • 1.5 cups water
  • 1 tsp organic unrefined cane sugar or as required
  • 2 tbsp oil
  • 1 tbsp butter
  • salt as required
Instructions
  1. soak cashews in hot water for 30 mins.
  2. rinse the mushrooms very well. wipe them and then chop them.
  3. heat 2 tbsp oil in a pan. add the mushrooms and saute till they become light golden.
  4. the mushrooms would first begin to release its juices.
  5. when the juices dry up and the the oil is seen, saute the mushroom further till they get light golden at the edges. remove them and keep aside.
  6. steam or cook the peas till they are tender. drain and keep aside.
  7. make a paste of the onion, ginger and garlic with 1 tbsp water in a grinder or blender.
  8. drain the soaked cashews. add to a grinder or blender and make a paste of the tomatoes and cashews.
  9. no need to add water while making the tomato-cashew paste. the juices of the tomatoes would be enough to make the paste. make sure the cashews are ground thoroughly and there should be no bits and pieces of cashews in the paste.
  10. in the same pan which we fried mushrooms, add 1 tbsp butter. melt the butter.
  11. add bay leaf and saute for a few seconds.
  12. add the onion-ginger-garlic paste and saute stirring often till the paste becomes golden.
  13. then add the tomato-cashew paste and saute stirring till the oil leaves the sides of the paste.
  14. add all the spice powders - red chili powder, turmeric, garam masala and coriander powder.
  15. stir and saute for 2-3 minutes more.
  16. the whole mixture would come together as one mass with the fat being seen at the sides.
  17. add the water, salt and sugar.
  18. stir and then add green chilies. simmer till the makhani gravy thickens.
  19. then add the crushed kasuri methi, cream and julienned ginger.
  20. stir and simmer the mushroom matar makhani for half a minute.
  21. serve mushroom matar makhani hot with naan or jeera rice.



{ 10 Responses }

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  1. Madigan says

    Dassana you are my hero! Thanks a lot for let me cook so delicious indian recipes. I am from Colombia (south america) and my boyfriend is from India (Davangere) .I could have impressed him with my cooking thanks to you. I am your fans

  2. Kruti Shah says

    Hey,
    Being a student and that too a lazy one, your recipes are easy and life saving!
    Thank you so much!
    Great work you guys!

  3. dhanalakshmi says

    Hi dassana,
    Just love your recipes and the simple, clear step by step instructions! I have tried out quite a few of your recipes and with a good outcome each time. I had one question though – in recipes like this one where cream is used can I use yoghurt instead? Or maybe cream that I collect regularly from boiled milk and store in the refrigerator?

    • says

      thanks dhanalakshmi. yes, you can use curd. but add curd when the tomato paste is sauteed. just before you add the masalas, you add the curd. you can also the cream collected from milk at this step. if you want to add malai, towards the end, then you have to whip the cream in a mixer till it become smooth. since the quantity is very less, it does not make sense to whip cream in the mixer.

  4. Ashish says

    Trust me I am just through preparing it and its simply amazingly delicious. This is my 4th trial of recipe from your website and once again 100/100. Please keep up the good work. It means a lot. I want to also offer you some website related suggestions please let me have your mail id and will relay the same in detail.
    Thanks again