Cooking Instructions
- 1
Soak kashmiri red chilli in hot water for 15 to 20 minutes. Transfer soaked red chilli in mixer jar add cloves, very little water & make fine paste.
- 2
Wash mushroom properly & cut in medium thick slices (1 mushroom into 6 pieces approx)
- 3
Heat a non-stick pan add oil, butter. When butter melts add bayleaf, cinnamon stick, cumin seeds. Saute for few seconds, add chopped onion, saute for 1 minute.
- 4
Add prepared red chilli paste, mix it well, saute for few seconds. Add salt as per taste, coriander powder, haldi powder, mix everything well. When mixture releases oil then add tomato puree, mix well.
- 5
Cover the pan & cook for 3 to 4 minutes. Add frozen matar, mix well. Cover the pan & cook for 5 to 6 minutes on low flame.
- 6
Add sliced mushrooms, mix well. Cover the pan & cook for 4 to 5 minutes on low flame till some water evaporate.
- 7
Add kasuri methi, green chilli, chopped fresh coriander, garam masala, mix it well. Saute it till all water evaporate.
- 8
Dry Matar Mushroom is ready to serve.
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