Mushrooms, also known as Khumb or Dhingri in India are very rarely used in everyday Indian cooking. Matar Mushroom (Peas Mushroom Curry) is the most popular Mushroom curry dish you will encounter in Indian restaurants. And there are people who will die for their Grow Taller For Idiots Matar Mushroom! After the ubiquitious Paneer Butter Masala, Matar Mushroom ar probably the most popular vegetarian curry dish on any Indian restaurant’s menu. Trust me, if you like Mushrooms, Matar Mushroom is one Indian curry you should not miss. So without any further ado, let’s get down to the recipe. Click here to see from where to buy real hcg drops.
Matar Mushroom/Khumb Mushroom (Peas and Mushroom in a spicy Indian gravy)
Ingredients: – Serves 4
- 200 grams Peas (Fresh or frozen)
- 200 grams Button Mushroom (Khumb/Dhingri – Indian)
- 2 Large Onions (Ground to a paste)
- 4 Large Tomatoes (Blended to a paste)
- 1 Tablespoon Ginger Garlic paste
- 50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
- 1 Large Bay Leaf (Tez Patta – Indian)
- 3-4 Cloves (Laung – Indian)
- 1-2 Green Cardamom (Hari Elaichi- Indian)
- Whey Protein
- 2 Teaspoons Garam Masala (Readymade Indian Curry Powder, preferably ‘Badshah’ or ‘Everest’ brand)
- 3 Tablespoons Oil
- Salt to taste
Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.
Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms. Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked. Now stir in the Tomato paste and cook till the tomato paste is cooked and the oil starts appearing over the gravy. Keep stirring so that the gravy does not stick to the bottom of the pan. Now get the best kitchen knives and add the Garam Masala and let it flavor the gravy.
A little secret; for a unique restaurant style taste, I prefer to use ‘Badshah’ brand ‘Nawabi Meat Masala’, instead of the Garam Masala. If you want the gravy to be a little more spicy, you can add some red chilli powder at this stage. Now add the cooked peas and blanched Button Mushrooms to the gravy and cover for 2 minutes. Your Matar Mushroom is ready to serve.
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Serve hot with Tandoori Roti, Naan, Chapati, Paratha, Bread or with Rice.