Fast Curries
Love mushrooms? Or maybe you have a package of mushrooms that needs to be cooked? Try this Mushroom Matar Restaurant Style – Mushroom Peas Curry. This delicious recipe can whipped up in a matter of minutes. Packed with Indian spices its very flavorful and can be served with white rice, naan, or roti.
What ingredients do I need to make Mushroom Matar Restaurant Style – Mushroom Peas?
White mushrooms, frozen peas, oil of choice, bay leaf, whole black cardamom pod, onions, serrano peppers, ginger garlic paste, ground turmeric, Kashmiri chili powder, ground coriander, ground cumin, salt, tomatoes, chickpea flour (besan), garam masala, heavy whipping cream, cilantro, and Kasuri methi.
How do I make this Mushroom Matar Restaurant Style – Mushroom Peas recipe?
First, rinse and chop the mushrooms. Second, rinse and chop the onions. Third, puree the onions and serrano peppers in a blender. Puree the tomatoes. Rinse and chop the cilantro and set aside.
COOK-
Firstly when you are ready to cook in a large, heavy-bottom skillet/pot, heat oil over medium heat. Secondly, add in bay leaf and whole black cardamom pod. Thirdly, add in the minced onions and serrano peppers. Stir well. Further add in ginger garlic paste and stir.
Furthermore, in about a minute or two when the onions change color to golden add in ground turmeric, ground Kashmiri chili powder, ground coriander, ground cumin, and salt. Additionally, stir well. Further add in pureed tomatoes, and stir well. Cover and cook for 5 to 6 minutes. Then open the lid and add in chickpea and garam masala. Stir well.
Next add in mushrooms and peas. Mix well. Next add in 1 and 1/2 cup water and stir well. Further cover and cook on low flame for 8 to 9 minutes until mushrooms are soft.
Finally open the lid add in Kasuri methi, heavy whipping cream and cilantro. Let it cook for another minute and turn off heat.
You can also try some of our Instant Pot recipes
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Mushroom Matar Restaurant Style – Mushroom Peas
Ingredients
- 8 oz white mushrooms (227 gms)
- 1/2 cup frozen peas
- 4 tbsp oil of choice
- 1 dried bay leaf (tej patta)
- 1 whole black cardamom pods (kali elaichi)
- 1/2 onion (1/2 cup chopped)
- 2 serrano peppers, small (hari mirch) (optional)
- 1 tsp ginger garlic paste
- 1/4 tsp ground turmeric (haldi)
- 1 and 1/2 tsp kashmiri chili powder (cayenne pepper)
- 2 tsp ground coriander (dhaniya powder)
- 1 tsp salt
- 1/2 tsp ground cumin (jeera powder)
- 2 tomatoes, medium (pureed, 1 cup)
- 2 tbsp chickpea flour (besan)
- 1/4 tsp garam masala
- 1 and 1/2 cup water
- 2 tbsp heavy whipping cream
- 1/2 tbsp dried fenugreek leaves (kasoori methi/ kasuri methi) (crush kasuri methi between your palms before adding)
- 1/4 cup cilantro
Instructions
Prep
- Rinse and chop the mushrooms.
- Rinse and chop the onions.
- Puree the onions and serrano peppers in a blender.
- Puree the tomatoes. Rinse and chop the cilantro and set aside.
Cook
- When you are ready to cook in a large, heavy-bottom skillet/pot, heat oil over medium heat.
- Add in bay leaf and whole black cardamom pod. Add in the minced onions and serrano peppers. Stir well. Further add in ginger garlic paste and stir.
- In about a minute or two when the onions change color to golden add in ground turmeric, ground Kashmiri chili powder, ground coriander, ground cumin, and salt.
- Additionally, stir well. Add in pureed tomatoes, and stir well. Cover and cook for 5 to 6 minutes. Then open the lid and add in chickpea and garam masala. Stir well.
- Next add in mushrooms and peas. Mix well. Next add in 1 and 1/2 cup water and stir well. Further cover and cook on low flame for 8 to 9 minutes until mushrooms are soft.
- Finally open the lid add in Kasuri methi, heavy whipping cream and cilantro. Let it cook for another minute and turn off heat.
Thanks Shilpa for sharing the recipie. Very easy to make and came out very good. Came out like a restaurant style curry. Details of the recipie helped a lot.
Yay. Thanks for sharing Rajitha 👍 😊