How to Prepare Mushroom Matar in Cashewnut Paste
Sautéed mushrooms and boiled green peas simmered in creamy, spicy onion-tomato gravy. Mushroom mutter gravy is typical a North Indian gravy. It is made from onion and tomato. it is spiced up with regular spices. Just like other vegetables, these mushrooms are also healthy and nutritious, good for our body.
700 g of Button Mushrooms, 200 g of Peas, 3 Large Onions, 2 Medium Sized Tomatoes, 1 Red Chilli, Coriander Leaves
Salt to taste, 2 Teaspoons of Turmeric Powder, 2 Teaspoons of Cumin Powder, 2 Teaspoons of Cumin Seeds, 1/2 Teaspoons of Paprika, 1 to 2 Cinnamon Sticks (Optional), 2 to 3 Cardamom Pods (Optional)
Tomato Puree As Per Taste, 2 Teaspoons of Garlic Paste, 2 Teaspoons of Ginger Paste
Blended Cashew Nut Paste (2 to 3 Tablespoons of Cashew Nuts), 2 to 3 Tablespoons of Sunflower Oil
4 to 5 based on the consumption level Preparation time: 15 minutes Cooking time: 30 to 35 minutes Level Of Cooking : Medium Cuisine: Punjabi, North Indian
Heat 2 - 3 teaspoon of sunflower oil in a kadai. Add cumin seeds, green cardamom, cinnamon stick and onions and sauté until light golden brown. Add ginger paste and garlic paste.
Add diced tomato, tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala.
Add green peas and mushrooms to the base and cook it until mushrooms loose their water.
Then add the cashewnut paste, stir well.
Cook on high heat for seven to eight minutes or till the green peas are fully cooked. Cook on low heat for five minutes. Serve hot.