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One Pot Mushroom Matar Makhani
Mushroom and peas in a creamy makhani sauce/gravy.
Prep Time
45
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Main Course
Cuisine:
North Indian, Punjabi
Servings:
4
Author:
Dassana Amit
Ingredients
200 to 250
grams
mushrooms
1
cup
peas
2
large ripe red tomatoes
1
medium onion
12 to 15
whole cashews
1
inch
ginger
3 to 4
garlic
½
inch
ginger,
julienned
1
green chili,
slit
¼
teaspoon
turmeric powder
½
teaspoon
deghi mirch
or kashmiri red chili powder or ¼ teaspoon red chili powder
½
teaspoon
Coriander Powder
(ground coriander)
¼
teaspoon
Garam Masala
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
Instructions
preparation
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 one pot 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 curry for half a minute.
Serve hot with naan or chapati or cumin rice.