Delicious mushrooms and sweet green peas cooked in a spicy tomato, onion and butter gravy. This is a very traditional Punjabi recipe, but loved by most of the Indians. Mushroom is full of protein, most of the people called it 'non-veg' for vegetarians. It has other medicinal values, mushroom is an anti-oxidant, which protects our body cells, capables of strengthening the body immune system, maintaining balance of body cholesterol and low in calories. So, here is the recipe for scrumptious matar-mushroom gravy.
15 OZ /400 gm Mushroom (sliced)
1 Cup Green Peas (frozen)
2 Medium Onions (finely chopped)
2 Medium Tomatoes (chopped)
2 Bay Leaves
1 tsp Cumin seeds
1/4 tsp Asafoetida
1 tsp Grated Ginger
1 tsp Minced Garlic
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Garam masala
2 tbsps Finely Chopped Cilantro (coriander leaves)
1 tbsp Butter
3 tbsps Oil
Salt to taste
Heat oil in a pan. Add bay leaves, asafoetida and cumin seeds in it.
When cumin seeds crackles, add ginger and garlic in it. Saute for 30 seconds, then add onion in it. Fry till onion turns golen brown.
Now add all dry spice powder (turmeric, cumin, coriander, red chilli & garam masala) in it. Fry for 2 minutes in medium heat.
Now add tomato and salt in it. Fry for another 4-5 minutes, till tomato turns mushy.
Add Mushrooms in it. Fold nicely, so that spices coat well on mushrooms.
Now add green peas in it. Mix nicely. Add 2/3 cup of warm water in it. Cover and cook for 10 minutes on medium heat.
Sprinkle with chopped cilantro and add butter.
Give a nice stir and remove from heat. Serve hot with roti, naan, paratha, pulao or simply with steamed rice.
Linking to: Favorite Recipes: Vegetarian Recipes