### Matar Mushroom Recipe: An Indulgent Indian Mushroom Gravy
Matar mushroom curry is an exquisite vegetarian dish that melds the rich tastes of mushrooms with the sweetness of fresh green peas (matar). This velvety, restaurant-style gravy serves as an ideal dinner choice, particularly when enjoyed with naan or chapati. The meal is not just satisfying but also full of nutrients, making it a beloved recipe in numerous households, especially during the winter season when fresh peas are plentiful.
#### Ingredients
– 250 grams of sliced mushrooms
– 1 cup of fresh green peas (or frozen)
– 2 large tomatoes, blanched and pureed
– 1 large onion, finely chopped
– 1-2 green chilies, slit (tailor to taste)
– 1 tablespoon ginger-garlic paste
– 1/4 cup cashew nuts (soaked in warm water)
– 1/2 cup fresh cream (or coconut milk for a vegan alternative)
– 2 tablespoons ghee or butter
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to preference)
– Salt to taste
– Fresh coriander leaves for garnish
#### Instructions
1. **Ingredient Preparation**: Begin by blanching the tomatoes. Score the bottom of each tomato with an ‘X’, boil in water for several minutes, then immerse in cold water. Peel and blend into a smooth puree.
2. **Creating Cashew Paste**: Drain the soaked cashew nuts and blend with a small amount of water to create a smooth paste. This will enhance the creaminess of the gravy.
3. **Base Cooking**:
– Heat ghee or butter in a pan over medium heat. Add cumin seeds and let them crackle.
– Introduce the finely chopped onions and sauté until they reach a golden brown hue.
– Add the ginger-garlic paste and green chilies, cooking for an extra minute until fragrant.
4. **Spice Addition**: Stir in the turmeric powder, red chili powder, and salt. Combine well and cook for a few minutes.
5. **Incorporating Tomato Puree**: Add the blanched tomato puree and let it cook until the oil begins to separate from the mixture, around 5-7 minutes.
6. **Mushrooms and Peas Addition**: Combine the sliced mushrooms and fresh green peas into the pan. Mix thoroughly to coat them in the spice blend. Cook for about 5 minutes until the mushrooms soften.
7. **Finishing the Gravy**: Stir in the cashew paste and mix well. Pour in some water for desired consistency. Let it simmer for 5-10 minutes. Finally, incorporate the fresh cream (or coconut milk) and garam masala. Cook for another 2-3 minutes.
8. **Garnishing**: Top with fresh coriander leaves before serving.
#### Serving Suggestions
Serve the matar mushroom curry hot alongside homemade naan, chapati, or steamed rice. This dish is ideal for a warm family dinner or entertaining guests, as it brings the essence of Indian cuisine directly to your dining table.
#### Tips
– For a vegan option, swap fresh cream for coconut milk or pumpkin puree.
– You can prepare the gravy ahead of time and freeze it. When ready to serve, simply sauté the mushrooms and peas, then mix them into the thawed gravy for a quick meal.
Matar mushroom is a flexible dish that can be modified to meet your taste preferences. It’s a must-try for anyone eager to discover the rich flavors of Indian vegetarian cooking. Relish the creamy delight of this dish, and it may soon become a regular in your home!