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Mushroom Matar Restaurant Style - Mushroom Peas

5 from 1 vote
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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: India, Indian
Ingredients Method Notes

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

Method
 

Prep
  1. Rinse and chop the mushrooms.
  2. Rinse and chop the onions.
  3. Puree the onions and serrano peppers in a blender.
  4. Puree the tomatoes. Rinse and chop the cilantro and set aside.
Cook
  1. When you are ready to cook in a large, heavy-bottom skillet/pot, heat oil over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finally open the lid add in Kasuri methi, heavy whipping cream and cilantro. Let it cook for another minute and turn off heat.

Notes

This dish is spicy. On a scale of 1 to 5 in terms of heat I would place it at 4 with 5 being the highest. If you cant tolerate heat then eliminate the serrano peppers or reduce it to 1.
The whole spices (cardamom pods and bay leaf can be discarded, they don't need to be consumed).