The quest for easy to cook, quick recipes is an almost never-ending one. It is impossible to have too many recipes that are not only delicious but are also extremely easy to make. This matar mushroom recipe from Bharatz Kitchen is a perfect weekday recipe that fits all of these criteria. When we think of home-cooked sabzis, Mushroom Matar is not very high on the list because cooking it can seem complicated and tedious to many. This recipe ensures that everyone can make mushroom matar ki sabzi at home, irrespective of their expertise level.
A clever cooking hack makes this matar mushroom recipe exceptional. This recipe uses a dash of meat masala as an ingredient to add a distinctive flavour while maintaining the curry’s vegetarian status. This meat masala complements mushroom’s texture while adding flavours that are rarely present in vegetarian curries. Tata Sampann Meat Masala is completely vegetarian and can be used in vegetarian dishes to add some extra aroma and irresistible flavour to the dish. This Meat Masala is made from whole spices that contain natural oils. These natural oils give spices all the health benefits that we are familiar with and also enhances their flavour.
Need another reason to make matar mushroom at home? This recipe involves very little preparation. It can be cooked in a single pot without much supervision. Additionally, the mushroom and peas combo is an extremely healthy one for vegetarians. Green peas are high in fiber and protein. They also contain several vitamins, minerals and antioxidants. What’s more, they are also fairly low in calories. Mushrooms are great addition to a vegetarian’s diet as they are fat-free, low-sodium, low-calorie, and cholesterol-free. They contain lots of fibre, B vitamins, and minerals like copper and potassium. Mushrooms can help in lowering blood pressure and building an immune system.
Let’s take a look at this recipe from Bharatz Kitchen and learn how to make restaurant-style matar mushroom at home.
- 3 Onions, chopped
- 3 Tomatoes, chopped
- 2 Green Chillies, finely chopped
- 2 tbsp Ginger Garlic Paste
- 400 gms Mushroom, cut in half
- Wheat Flour
- 2 Cups (400 gms) Fresh Matar (Peas)
- ½ cup water
- ¼ cup Mustard Oil
- ½ cup water
- 1 tsp Cumin Seeds
- Fresh Coriander Leaves
- 2 tsp Tata Sampann Coriander Powder
- ½ tsp Tata Sampann Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- 2 tbsp Tata Sampann Meat Masala
- 1 tbsp Tata Sampann Kasuri Methi
- Take the mushrooms in a bowl and sprinkle the wheat flour over them. Rub them with your fingers, dip them in water to clean the dirt and flour, and remove from the water and keep them aside.
- In a large pot, heat ¼ cup mustard oil till it reaches a smoking point.
- On high flame, add the cumin seeds. Followed by onions, tomatoes, ginger-garlic paste, green chilies and fresh peas.
- Add all the dry spices and salt as per your preference. Mix this well.
- Add one sachet (2 tbsp) of Tata Sampann Meat Masala to the pot and mix.
- At this point, also add the mushrooms to the pot, followed by half a cup of water.
- Cover the pot with a lid. Ensure that the curry is cooking on a low flame.
- Take a heavy utensil like a pressure cooker. Place it on the top of the covered pot. Add water to this utensil to add weight to it.
- Let the matar mushroom sabzi cook on low flame for about 30 minutes.
- After 30 minutes, you can open the pot and stir it.
- Check the gravy and make sure the onions are cooked. Stir the mixture really well to mash the onions and create the desired consistency of the gravy.
- Crush 1 tbsp of kasuri methi and sprinkle it on the gravy as a finishing touch. You can also add fresh coriander to it.
- Add a little water to gravy and cover the pan with a lid and heavy utensil as before.
- Let this cook for another 10 minutes.
- Matar Mushroom sabzi is now ready. Serve this with hot rotis or naan.
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