Mushroom Matar i.e. Mushroom and green peas is one of those dishes from modern Indian Cuisine. This is my version of this dish and I have to say it is quite delicious.
I have to confess I am not a big fan of mushrooms, I perticulery don’t like the texture of the cooked mushroom, but I have learnt to like them. I have tried making this curry a lot of ways but I was never satisfied with the texture of the mushrooms.
This Mushroom Matar curry is delicate, creamy and absolutely delectable.
Whilst I was in Tokyo, I used to add poppy seeds to this gravy to make it creamy. However poppy seeds aren’t available in Singapore. I remember the first time I got to know about this fact, I was gobsmacked and rather really sad. Most of my recipes have this incredible ingredient, it gives that creamiest texture.
Here’s when a challenge comes for a chef, what do you do when one of the crucial ingredients isn’t available? Well you look for an alternative right? So I changed this ingredient to something else albeit my mind wasn’t ready for it.
Change is hard, no? Because we condition our mind for something so frivolous and spend too much of our energy on what we don’t have instead of what we have. By the way in case you are wondering, I borrowed this wise wisdom from my husband. The man is a saint. 😉
Anyway a little bit more about this Mushroom Matar recipe, it is one of the best curries you will taste. I add the browned mushrooms and sauteed peas in the end. Trust me it does taste great.
Do give this recipe a try.
- 300g button mushroom sliced
- 150g green peas
- 1 onion
- 200ml tomato puree
- 3 cloves of garlic
- 1 small piece ginger
- 5 blanched almond
- 1 tbsp charoli or chironji or buchanania lanzan or cuddapah almond
- 1 tsp magaj seeds (dry melon seeds)
- 1 tbsp greek yoghurt
- 150 ml cream
- ¾ cup water
- Salt to taste
- 1 tbsp coriander powder
- 1 tsp black pepper powder
- 1 tsp or taste red chilli powder
- ½ tsp turmeric powder
- 2 tsp garam masala
- Fresh coriander for garnishing
- 1 tbsp butter
- 1 tsp oil
Defrost the green peas, wash them and strain them.
Heat a frying pan, when it’s smoky add 1 tsp butter and add mushrooms. Don’t touch it till crisps from the bottom. Sprinkle salt and black pepper. Toss it again and make it crispy and brown.
Saute green peas with salt, keep it aside.
Make a puree of onion, ginger and garlic. Make a puree of tomato with almonds, magaj seeds and chironji to a fine paste.
Heat rest of the butter (keep ½ tsp butter aside) and oil together, tip the onion puree in. Fry for 10 minutes till it’s golden brown. While frying the paste, add sugar and salt, helps in browning.
Add in the spice powders except garam masala. Add in the tomato puree and continue to saute for 15-20 minutes till you see the oil coming out of sides. Add the yoghurt, continue to saute for another 10 minutes.
Add in the water and cream. Bring it to gentle boil.
Just before serving, reheat the mushrooms and green peas. Pour them over the curry, garnish with fresh coriander.
Serve hot with rice or rotis.
If you have poppy seeds omit the magaj seeds and chironji. Just use 1 tbsp poppy seeds instead.
I like to add sour cream to this curry instead of yoghurt, gives more creamy texture.