Name: Dhaba-Style Matar Mushroom Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Mushroom (chopped in medium size pieces)...15-20 pieces; Green peas (fresh or frozen)...1/2 cup; Tomatoes...(red juicy ones, roughly chopped)...2-3; Onions (finely chopped)...4 tbsp.; Ginger Garlic paste...1.5 tbsp.; Coriander leaves (chopped)...1 tbsp.; Cashew nuts...7-8; Cumin seeds...1/2 tsp.; Turmeric powder...1/4 tsp.; Coriander powder...2 tsp.; Kashmiri red chilli powder...1.5 tsp.; Garam masala powder...1 tsp.; Kasuri methi (fenugreek leaves)...1 tbsp.; Heavy cream...2 tbsp.; Salt...to taste; Water...1 cup

Now you can make Dhaba Style mushroom matar masala in your kitchen! Creamy and Delicious!

Dhaba-Style Matar Mushroom Recipe

Author: Nupur Bhattacharya Cuisine:Indian, North Indian Courses:Lunch, Dinner Recipe Keys: Gluten Free

Difficulty:IntermediatePrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings:4 servings

Description

Ever crave that spicy flavorful dhaba style Mushroom Matar Masala! This curry a very popular North Indian Delicacy. You can make it in your kitchen now! 😊

Ingredients

Mushroom (chopped in medium size pieces)…15-20 pieces

Green peas (fresh or frozen)…1/2 cup
Tomatoes…(red juicy ones, roughly chopped)…2-3
Onions (finely chopped)…4 tbsp.

Ginger Garlic paste…1.5 tbsp.
Coriander leaves (chopped)…1 tbsp.
Cashew nuts…7-8

Cumin seeds…1/2 tsp.
Turmeric powder…1/4 tsp.
Coriander powder…2 tsp.

Kashmiri red chilli powder…1.5 tsp.
Garam masala powder…1 tsp.
Kasuri methi (fenugreek leaves)…1 tbsp.

Heavy cream…2 tbsp.
Salt…to taste
Water…1 cup

Instructions

Put the tomato pieces and the cashew nuts in a blender jar and blend to a smooth paste. Keep it aside
Add approximately 2 tablespoons oil to a pan set on medium heat
Add cumin seeds and the cinnamon stick

Add onions, half a teaspoon of salt and give it a quick stir
Add ginger garlic paste and stir till the onions turn translucent. This will take approximately 2 to 3 minutes
Add turmeric powder and the tomato cashew paste. Give it a quick stir and place the lid on Let this cook for two minutes, stir and cover once again for two more minutes

Now keep stirring the gravy for 5 to 6 minutes till it gets thicker
Add coriander powder and mix thoroughly
Add green peas and mushrooms. Stir for 2 to 3 minutes and add 1 cup of water

Place the lid on and cook for five minutes
Add Kashmiri red chilli powder, garam masala powder and crushed Kasuri methi or dried fenugreek leaves
Give it a stir, add salt to taste and add heavy cream

Turn off the heat and mix it in
Garnish with coriander leaves

Video

Notes

This curry tastes delicious with roti, naan, or rice!

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