Table of Contents
Introduction to Matar Mushroom Ki Sabji:
Matar Mushroom Ki Sabji, a beloved dish in many households, marries the succulence of mushrooms with the sweetness of peas, all doused in a rich, aromatic gravy. This dish, also known as Mushroom Matar Masala or Mushroom Pea Curry, is a staple in North Indian cuisine and has won the hearts of food lovers across the globe. Whether you’re a seasoned chef or a beginner, learning **how to make Matar Mushroom** is a journey worth embarking upon.
Why You'll Love This Matar Mushroom ki Sabji Recipe:
Simplicity: Despite its intricate flavors, this recipe is surprisingly simple and easy to follow.
Versatility: Serve it with rice, roti, or even bread. It’s perfect for any meal.
Nutritious: Loaded with vitamins, minerals, and antioxidants, it’s a meal you can feel good about.
Ingredients List of Matar Mushroom ki Sabji:
- Mushrooms: 200 gm
- Peas (Matar): 1 cup(50gm), fresh or frozen
Onions: 2 finely chopped
Tomatoes: 2 chopped
Ginger,Garlic & green chilli Paste: 2 tbsp
Cumin Seeds (Jeera): 1/2 tsp
- Green Cardamom: 2-3 pieces
- Cinnamon Stick: 1/2 inch
Turmeric Powder (Haldi): ½ tsp
- Kashmiri Red Chilli Powder: 1 tbsp
- Spicy Red Chilli Powder: 1/2 tsp
Coriander Powder (Dhania): 1 tsp
Garam Masala: 1 pinch of
Roasted Kasuri Methi Powder( Fenugreek Leaves): 1 pinch of
Oil: 1 tbsp
- Desi Ghee: 1 tbsp
- Curd: 1/2 cup
- Cashews: 10-15 pieces
- Salt: According to taste
Cilantro (Coriander leaves): For garnishing
- Water: As required
Watch Mushroom Matar Masala ki Sabji Preparation Video:
Preparation Before Cooking:
A little prep work goes a long way. Start by cleaning your mushrooms with a damp cloth and cutting them into bite-sized pieces. For the peas, fresh ones are preferred, but frozen peas work just as well – no need to thaw. Chop onions and tomatoes finely. Pre-measuring your spices can also streamline your cooking process, keeping everything within arm’s reach.
Step-by-Step Guide to Making Matar Mushroom Ki Sabji:
- Set a kadai on medium heat and once it is hot, add 1 tbsp oil and 1 tbsp desi ghee. Once the oil and ghee are hot, then add 1/2 tsp cumin seeds, 2-3 green cardamom, 1/2 inch cinnamon stick and add 2 chopped onions.
- Saute these onions on medium high flame until they turn light golden brown in colour. Saute these onions nicely. This process will take 4-5 mins.
3. Now add 2 tbsp ginger, garlic and green chilli paste. Saute these nicely as well for 1-2 mins. Lower the flame and add all the powdered spices.
4. Add 1/2 tsp turmeric powder, 1 tbsp kashmiri red chilli powder, 1/2 tsp spicy red chilli powder, and 1 tbsp coriander powder. Add a splash of hot water so that spices don’t burn and you can cook the spices nicely. Stir it nicely on medium flame for 1-2 mins so that the spices get cooked.
5. Now add 2 chopped tomatoes, salt according to taste so that the tomatoes soften nicely and quickly. Stir it nicely and cover the lid for 4-5 mins on medium low flame. Check in between and stir it occasionally. Cook until the tomatoes get completely mushy and oil gets separated. if you feel need to add some water then you can add as well.
6. Now add green peas. Here I have used 1 cup or 50 gm peas. Saute these peas and then cover the lid for 1-2 mins. After 2 mins open the lid and smash the tomatoes nicely. Lower the flame now.
7. Take 1/2 cup of curd, whisk it well. There should not be no lumps in the curd and add it into the kadai, Stir well so that curd mixed with the masala nicely. If you add the curd on low flame and keep stirring continuously then it will not split.
8. Stir well on medium flame for 2-3 mins until the oil gets separated. If you see that gravy gets dry then you can add some hot water as required and continue to cook it further.
9. At this stage, add cashew paste to it. Here I have soaked 10-15 cashews in hot water and ground it into a smooth paste. Stir it well for 2-3 mins. Cashews paste gives a rich test and consistency to the gravy.
10. When the gravy is ready, add the pieces of mushrooms. Here I have taken 200 gm mushrooms, washed it well and dried them before cooking. Now add salt to taste, stir well.
11. Then cover the lid for 8-10 mins, turn the flame medium to low. You can remove the lid and stir in between.
12. Then after 8-10 mins, remove the lid. You will see that mushrooms have released some water into the gravy and the consistency of the gravy is perfect.
13. Once the mushrooms are cooked, taste the gravy and adjust the salt according to that.
14. Now add a pinch of roasted kasuri methi powder, a pinch of garam masala powder. At last add some freshly chopped coriander leaves and stir well and mix everything together nicely.
Now your delicious matar mushroom ki sabji is ready, serve it hot.
Serving Suggestions:
Matar Mushroom Ki Sabji shines brightest when served with a side of steaming rice or warm flatbreads. Garnish with fresh cilantro (coriander leaves) or a squeeze of lemon juice for an extra pop of flavor. This dish is versatile, fitting both casual weeknight dinners and special occasions.
For an authentic experience, pair this dish with warm, fluffy naans or jeera rice. A side of raita and pickle can elevate your meal to a whole new level.
Health Benefits of Mushroom and Pea Curry:
Not only is this dish delicious, but it’s packed with nutrients too. Mushrooms are a fantastic source of protein and fiber, while peas provide essential vitamins and antioxidants. Together, they create a balanced vegetarian dish that supports your health and satisfies your hunger. This dish is a hearty, healthy choice for any meal.
Quick Cooking Tips:
* Use a pressure cooker to reduce cooking time further.
* Prep your veggies in advance and store them in the fridge for an even quicker turnaround.
* Don’t be afraid to use a store-bought ginger-garlic paste if you’re short on time.
Conclusion:
Matar Mushroom Ki Sabji is more than just a dish; it’s a celebration of flavors, a comfort food that brings people together. Easy to make and incredibly satisfying, it’s a recipe that deserves a place in your culinary repertoire.
Cooking is a journey, and every dish tells a story. Let Matar Mushroom Ki Sabji be your next delicious adventure.
Frequently Asked Questions:
Q. Can I use canned mushrooms for this recipe?
A. Yes, canned mushrooms can work, but for the best flavor, fresh mushrooms are recommended.
Q. How can I make this recipe vegan?
A. Simply substitute the ghee or butter with oil, and you have a vegan version of the dish.
Q. What can I use instead of peas?
A. Feel free to get creative with vegetables like corn, or even mixed veggies work great as substitutes or additions
- Engage & Share Your Thoughts
Did you try this recipe? Share your thoughts and pictures in the comments below. Connect with fellow food enthusiasts and let’s spread the love for Matar Mushroom Ki Sabji. Happy Cooking!
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