Matar Mushroom - Mushroom and Peas Curry
Matar Mushroom Curry
Mamta Gupta
This is a quick curry to make, and very tasty. This is probably he first mushroom dish I learnt to make when I moved here in 1969.
Serves 4-6
Edited May 2023
Ingredients
200 gm. peas, frozen or fresh
200 gm. fresh mushrooms, thickly sliced
2 tbsp. cooking oil of choice
2 medium onions, peeled and finely chopped
1/2 inch piece of ginger, peeled
2-3 cloves of garlic, peeled (optional)
2 medium tomatoes, chopped finely or use 150 gm. tinned tomatoes or 2-3 tbsp. tomato puree*
1-2 tbsp. cooking oil
1 tsp. cumin seeds (jeera)
A pinch of asafoetida powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder
1 tsp. of coriander powder
Salt to taste
1/2 tsp. Garam Masala
A handful of cashew nuts, ground to paste (optional)
A handful of fresh coriander leaves (optional)
Instructions
Grind onions, ginger and garlic together in a food processor or chop/grate finely by hand.
Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder. Allow the cumin seeds to splutter or turn brown.
Add onion, ginger and garlic paste and fry until golden to dark brown (not burnt).
Add all powdered spices, except garam masala and stir for 10 seconds, to release flavours. DO NOT BURN SPICES. Spices can be added after adding tomatoes too, if you are worried about burning them. I often do.
Add either fresh or tinned tomatoes or tomato puree and stir fry until oil separates or the whole mass begins to come off the pan. * If using readymade tomato puree, remember that it is quite concentrated/thick. Mix it with 1/4 cup of water. This will allows time for tomatoes and spices to mingle a bit.
Add mushrooms and stir fry for a few minutes.
Add peas, stir and cook covered on low heat. Add 1/2 cup of water, if necessary. The dish needs to have a thick sauce, neither watery nor totally dry. Therefore, do not add water at the beginning. Both mushrooms and peas 'let out' some water of their own.
Adjust salt and chillies to your own taste.
When vegetables are cooked, add cashew paste and garam masala and stir. Turn heat off.
Garnish with chopped fresh coriander leaves.
Serve hot with Chapatti, Tandoori Roti 1 and Tandoori Roti 2.
Notes
1 inch cinnamon stick, 1 bay leaf, 2 large cardamoms, 4-5 cloves, 5-6 black peppers (collectively known as whole spices in Indian cuisine) can also be added with cumin seeds at step 2, to give the curry that extra flavour.
You can add a little double cream or sour cream or creamed coconut at the end of cooking for that extra special richness.
