Mushroom Matar
Mushroom matar is a simple yet delicious curry that goes perfectly well with both rotis and rice.
Equipment
- 1 High Speed Blender
Ingredients
- 32 oz Button Mushrooms cleaned and sliced with the stems removed
- 2 cup Green Peas freshly shelled or frozen
- Salt to taste
- 2 tablespoon Avocado Oil/Neutral Cooking Oil
For the gravy
- 2 medium Red Onions peeled and quartered
- 2 medium Tomatoes
- 5 cloves Garlic peeled
- 1 inch Ginger Slice
- 2- 3 tablespoon Almond Flour
- ¼ cup Water
Spices
- 2 teaspoon Cumin Seeds
- 2 Bay Leaves
- 5-6 Cloves
- 2-3 Green Cardamoms
- 1 inch Cinnamon
- 2 teaspoon Kasuri Methi
- ½ teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Chili Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
Instructions
- Place the quartered onions, tomatoes, ginger, garlic, almond flour along with the quarter cup of water in a blender. Blend until completely smooth. Add a little more water if the consistency is very thick. Keep aside.
- Heat a wide pan and add the oil. Once hot, add the whole spices except the Kasuri Methi. Once the spices are tempered in the oil, slowly add the blended onion-tomato base. Mix well and bring this a low simmer and add the Kasuri Methi .
- Add the powdered turmeric, chili powder, coriander powder along with some salt. Mix well and let this cook for 5 minutes. Now add the sliced mushrooms and green peas. Season with some more salt if required and cook until the peas are softened. Add the garam masala and cook for a 1-2 minutes. Top with crumbled kasuri methi and serve hot.