These days,I finish all cooking when Li'l Arjun is asleep.So mostly by 4 in the evening my chapathi dough is kneaded and ready so is the curry/sabzi.It also helps that I get to cook/photograph the same and hopefully it appears here,sooner or later.
Mushroom Matar Masala is without doubt a delicious combination of the two in a creamy tomato gravy.It goes perfectly well with hot chapathi as well as some lightly spiced rice with a simple raita by the side.
Mushroom Matar Masala
Recipe source - Veg Recipes of India
Ingredients
Mushrooms - 200 gms,cleaned and quartered
Matar/Peas - 1 cup
Tomatoes - 2 large
Cashews - 12-15
Onion - 1 medium
Ginger - 1' piece
Garlic - 3-4 cloves
Haldi/turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/4 tsp
Kasuri methi - 1/2 tsp
Bay leaf/Tej Patta - 1
Water - 1 1/2 cups
Sugar - 1 tsp
Oil - 1 tbsp
Butter - 1 tbsp
Salt to taste
Method
Soak cashews in hot water for 15-20 minutes.
In a kadai heat 1 tbsp oil and add the chopped mushrooms and saute till the mushrooms release water and turn golden brown.Remove and keep aside.
Cook the peas and keep aside.
Make a paste of onion,ginger and garlic using 1 tbsp water,reserve.
Drain the soaked cashews and make a paste with tomatoes till smooth and creamy,there shouldn't be any cashew bits or tomato pieces.
In the same kadai,add the butter and tej patta/bay leaf.
Add the onion-ginger-garlic paste and saute till it dries up and becomes golden brown in colour.
Then add the tomato-cashew paste and saute till oil leaves the side of the paste.
Add the spice powders-haldi,red chilly,coriander and garam masala.
Stir and saute for 2-3 minutes,then add the water,salt and sugar.
Mix in the mushroom and matar and let the curry come to a boil.Simmer and cook for another 2-3 minutes and then add crushed kasuri methi.
Switch off the pan and serve hot.
One of my favourite side dish for rotis .. thanks for the recipe ... Looks Yum ..
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