mushroom matar makhani
matar mushroom curry recipe - mushroom and peas in a creamy makhani sauce/gravy.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
- 200 to 250 grams mushrooms
- 1 cup peas (matar)
- 2 large ripe red tomatoes
- 1 medium onion
- 12 to 15 whole cashews (kaju)
- 1 inch ginger (adrak)
- 3 to 4 garlic (lahsun)
- ½ inch ginger, julienned
- 1 green chili, slit (hari mirch)
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon deghi mirch or kashmiri red chili powder OR ¼ teaspoon red chili powder
- ½ teaspoon coriander powder (dhania powder)
- ¼ teaspoon garam masala powder
- ½ teaspoon kasuri methi, crushed (dry fenugreek leaves)
- 1 tej patta (indian bay leaf)
- 1 to 2 tablespoon low fat cream
- 1.5 cups water
- 1 teaspoon regular sugar or organic unrefined cane sugar or as required
- 2 tablespoon oil
- 1 tablespoon butter
- salt as required
preparation for mushroom matar makhani
soak cashews in hot water for 30 mins.
rinse the mushrooms very well. wipe them and then chop them.
heat 2 tbsp oil in a pan. add the mushrooms and saute till they become light golden.
the mushrooms would first begin to release its juices.
when the juices dry up and the oil is seen, saute the mushroom further till they get light golden at the edges. remove them and keep aside.
steam or cook the peas (matar) till they are tender. drain and keep aside.
make a paste of the onion, ginger and garlic with 1 tbsp water in a grinder or blender.
drain the soaked cashews. add to a grinder or blender and make a paste of the tomatoes and cashews.
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.
making mushroom matar makhani
in the same pan which we fried mushrooms, add 1 tbsp butter. melt the butter.
add bay leaf and saute for a few seconds.
add the onion-ginger-garlic paste and saute stirring often till the paste becomes golden.
then add the tomato-cashew paste and saute stirring till the oil leaves the sides of the paste.
add all the spice powders - red chili powder, turmeric, garam masala and coriander powder.
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.
add the water, salt and sugar.
stir and then add green chilies. simmer till the makhani gravy thickens.
then add the crushed kasuri methi, cream and julienned ginger.
stir and simmer the matar mushroom curry for half a minute.
serve mushroom matar makhani hot with naan or jeera rice.