Mushroom malai matar
Button mushrooms and green peas cooked in cream and spices.
Once after a grocery shopping, when we reached home and was about to prepare my lunch, saw this packet of mushrooms which I dint buy but my son has dropped in the basket without my knowledge. And then I had to use it in one or the other dish of mine. Its not that I regretted bringing mushroom at home as it is one of the richest source of protein, but just went into a jungle of thought of what could be made now. Then, this combination clicked where I thought of mixing mushroom with matar (green peas) and malai (cream). Surprisingly, it came out great and was superlative in taste and aroma….You may also want to try out and experience it yourself…Trust me, for vegetarians, it would be a feast time with this recipe......
Here is how you get it.....
Mushroom malai matar
Button mushrooms and green peas cooked in cream and spices.
Once after a grocery shopping, when we reached home and was about to prepare my lunch, saw this packet of mushrooms which I dint buy but my son has dropped in the basket without my knowledge. And then I had to use it in one or the other dish of mine. Its not that I regretted bringing mushroom at home as it is one of the richest source of protein, but just went into a jungle of thought of what could be made now. Then, this combination clicked where I thought of mixing mushroom with matar (green peas) and malai (cream). Surprisingly, it came out great and was superlative in taste and aroma….You may also want to try out and experience it yourself…Trust me, for vegetarians, it would be a feast time with this recipe......
Here is how you get it.....
Cooking Instructions
- 1
In a pan or kadhai, heat oil, add bay leaf, cinnamon, black cardamom, black peppercorn. Fry for 30 seconds
- 2
Add onions, sauté till translucent. Add tomatoes and fry on high heat till tomatoes become soft and water dries up
- 3
Add green peas and sauté for a minute
- 4
Add cashew paste, red chili powder, turmeric, coriander powder, cumin powder. Saute on high heat till the spices starts leaving oil. Stir to avoid burning
- 5
Add warm water, reduce heat and simmer for 3-4 minutes. Add mushrooms and mix
- 6
Add whisked yoghurt stirring continuously, add salt, garam masala powder, kasoori methi, mix well
- 7
Finally add cream, sugar and cook till gravy is thick
- 8
Dish out and serve hot with some nan, rotis or pulao, jeera rice.
- 9
NOTE: If you prefer gravy to be thin, you can add more water.
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