Matar Mushroom

Name: Matar Mushroom
Cuisine: Indian
Ingredients: 250 gms mushroom; 250 gms Matar; 2 Tomatoes; 4 Onions; 1 inch Ginger; 5-6 Garlic Cloves or; 1 Table Spoon Ginger Garlic Paste; 3 Green Chillies; 4 Table Spoon Oil; 1 Tea Spoon Jeera; 1 Pinch Hing; 1 Tej Patta; 2 Table Spoon Dahi; 1 Tea Spoon Laal Mirch Powder; 1/2 Tea Spoon Haldi Powder; 2 Tea Spoon Dhaniya Powder; 1/2 Tea Spoon Roasted Jeera Powder; 1 Tea Spoon Salt; 1 Tea Spoon Garam Masala; 1 Tea Spoon Kashmiri Laal Mirch Powder; 1 Tea Spoon Roasted Kasuri Methi

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Ingredients

250 gmsmushroom
250 gmsMatar
2Tomatoes
4Onions
1 inchGinger
5-6Garlic Cloves or
1 Table Spoon Ginger Garlic Paste
3Green Chillies
4 Table SpoonOil
1 Tea SpoonJeera
1 PinchHing
1Tej Patta
2 Table SpoonDahi
Spices
1 Tea SpoonLaal Mirch Powder
1/2 Tea SpoonHaldi Powder
2 Tea SpoonDhaniya Powder
1/2 Tea SpoonRoasted Jeera Powder
1 Tea SpoonSalt
1 Tea SpoonGaram Masala
1 Tea SpoonKashmiri Laal Mirch Powder
1 Tea SpoonRoasted Kasuri Methi

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Steps

1

Chop Tomatoes, Ginger, Garlic, Green Chillies & Onions roughly.
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Chop Mushrooms in medium-small pieces.
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Now soak mushroom pieces in boiling water for 2-3 minutes so that their impurities & Black colour is completely released.
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Peel off matar from its cover & wash them properly
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After 2-3 minutes, drain out all the water from mushrooms & keep them aside.
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Now Take a kadhai or pan, add 2 Table Spoon oil in it & keep the gas on medium flame.
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When oil gets heated up, add roughly chopped onions in it & cook them till they become translucent/ soft.
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After 2-3 minutes, when they become translucent/ soft, add roughly chopped green chillies & Ginger & garlic or Ginger garlic paste in it & cook them for 2-3 minutes.
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After 2-3 minutes, add roughly chopped tomatoes in it with 1 Teaspoon Salt in it so that they start mashing up in a mixture.
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After 5-6 minutes, when tomatoes & all other ingredients are completely mashed up, turn off the flame & take them out in a bowl or plate.
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Now let the mixture cool down properly before grinding them in a mixer grinder.
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After some time, grind the mixture finely into purée or paste in a mixer grinder.
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Now again take the same pan, add 2 Table Spoon Oil in it & keep the gas on medium flame.
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When oil gets heated up, add 1 Teaspoon Jeera, 1 Tej Patta, 1 Pinch Hing in it & let them sizzle.
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When they start sizzling, add 1/2 Teaspoon Haldi Powder, 1 Teaspoon Laal Mirch Powder, 1 Teaspoon Kashmiri Laal Mirch Powder in it & roast them for 1-2 minutes by stirring them.
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After 1-2 minutes, add finely grinded mixture purée or paste in it cook them with spices till they start releasing oil.
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After 5-6 minutes, when oil is completely released, add 1 Cup Matar in it & cook them for 2-3 minutes.
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After 2-3 minutes, add 2 Teaspoon Dhaniya Powder with 2 Table Spoon Dahi in it & cook them for 2-3 minutes.
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After 2-3 minutes, add some water with chopped mushrooms, 1 Teaspoon Garam Masala, 1/2 Teaspoon Roasted Jeera Powder, 1 Teaspoon Roasted Kasuri Methi in it & mix them properly.
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Now cook them for 3-4 minutes.
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Your Matar Mushroom is ready to be served.