Mushroom Matar
Dry Stir fry made with mushrooms and green peas. Serve with parathas(flatbread)
Ingredients
- 8 oz (225g) mushrooms
- ½ cup peas(fresh or frozen)
- 3 tablespoon cooking oil
- ½ cup chopped onions
- 2 garlic cloves, chopped
- 2 medium tomates, chopped
- 2 thai green bird chili, chopped
- ½ teaspoon ginger, minced
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder, or to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon amchoor (dry mango powder)
- ½ teaspoon kasuri methi(crushed)
- ½ teaspoon garam masala
- chopped cilantro to garnish
Instructions
- Wipe the mushrooms with paper or damp kitchen towel and using a knife slice them. Don't slice too thin. If using frozen peas, thaw them. Set aside.
- In a pan/wok/kadhai, on high, heat up the oil to smoky point. Reduce the heat to medium & add the chopped onions & garlic.
- When the onions start to soften & lightly brown, add the chopped tomatoes, green chilies, ginger, turmeric, coriander,amchoor and red chili powder and turn heat to medium-low.Let the tomatoes cook down and soften, cook this masala till you see oil separating on sides.
- At this point turn heat to medium high & add the sliced mushrooms. Also add pinch of salt. Cook the mushrooms till they are tender. They will slowly release their water and start to shrink in size. I used white button mushrooms & it took they approximately 8 minutes to cook. The time will depend on the variety of mushrooms you are using.
- Once the mushrooms are sweaty and have shrunk in size, add the peas,adjust the salt, snd also add the kasuri methi . Cover for 5 minutes on medium - low heat and let cook.
- Finish with garam masala and garnish with chopped cilantro. You can also squirt little lemon juice/vinegar if you like. Serve immediately.
Tried this recipe?Let us know how it was!