7 February, 2016
Creamy Kasuri Matar – Mushroom
Creamy kasuri matar- mushroom gravy is so flavorful, rich and taste just awesome. Goes well with chapati, naan, tandoori roti and parathas.
Preparation time – 20 min
Cooking time – 30 min
Recipe type – main
Cuisine – north Indian
Serve – 3
Measurement cup 1 cup = 220ml
Mushroom – 200 g (thick sliced cut)
Matar/green peas – 1 cup (boiled)
Onion – 2 medium (finely chopped)
Ginger-garlic – crushed or paste
Red chilly powder – ½ to 1 tsp
Garam masala powder – ½ tsp
Salt – as per taste
Oil – 1 ½ tbsp
Butter – 1 tsp
Milk – 1 cup
Low fat cream/malai – 2-3 tbsp
For making powder
Cinnamon stick – 1 inch
Green cardamom/elaichi – 3
Clove/laung – 3
Black pepper – 8-9
cashew nuts/ kaju – 10
Magaz seeds – 2 tbsp
Boiled the matar and keep aside.
Take ingredients under ‘for making powder’ in a blender and make powder. Keep it aside.
Melt butter in a kadai and place thick sliced mushroom.
Stir mushroom over medium flame.
After some time mushroom will release water.
Fry mushroom till water evaporates. Keep it aside.
Heat oil in a kadai, add finely chopped onions. Fry till translucent.
Add ginger-garlic, fry for few seconds.
Add red chilly and garam masala powder, stir.
Add blended powder, fry for few seconds.
Add kasuri methi and low fat cream. Stir.
Add milk, mushroom and boiled matar.
Bring them to boil then simmer the flame.
Cook matar and mushroom with gravy for about 2 min over simmer.
Now switch off the flame.
Creamy kasuri matar mushroom is ready. Serve with chapati, naan, tandoori roti and parathas.
These are the ingredients for making powder
Boil matar/green peas
Add thick sliced mushroom
after some time mushroom will release water
Cook till water evaporates
Heat oil/butter and add onion, fry till translucent
Add ginger garlic, fry till raw smell goes off
Add red chilly and garam masala, stir
Add grinded powder
Fry for some time
Add kasuri methi, stir
Add cream, stir
Add Milk, mix
Add boiled matar and mushroom
Cook for 2 mins at simmer
Gravy is ready