Mushroom matar masala recipe | Mushroom Peas curry restaurant style
Welcome to Jinoo’s kitchen, where we’re excited to share with you our delicious Mushroom Peas Curry recipe. This vegetarian dish is a true celebration of flavors, combining earthy mushrooms with a rich blend of spices and aromatic ingredients. Whether you’re a mushroom lover or simply looking to try a new culinary adventure, this recipe will surely satisfy your taste buds.
This Mushroom matar masala is a delightful medley of textures and tastes. The tender mushrooms soak up the flavors of the robust spice blend, while the creamy paste adds a luxurious and velvety texture to the dish. With just the right amount of heat from the chilies and a hint of tanginess from the lemon juice, this curry strikes the perfect balance of flavors.
How to make Mushroom curry
The process begins by sautéing onions until they turn slightly brown, releasing their sweet and caramelized essence. Then, we add a fragrant combination of garlic, ginger, and a mix of green and red chilies, infusing the curry with a delightful kick. The addition of tomatoes brings a touch of acidity and sweetness, while the cashews add a creamy and nutty undertone. Once the base is prepared, we grind it into a smooth and luscious paste, ready to coat the mushrooms with its irresistible flavors. The combination of spices, including cumin seeds, cinnamon, cloves, and cardamom, creates a tantalizing aroma that will permeate your kitchen and entice your senses.
As the curry simmers, the mushrooms soak up all the flavors, transforming into tender morsels of goodness. The addition of peas adds a burst of freshness, while the kasuri methi (dried fenugreek leaves) imparts a distinct and aromatic taste. Finally, a touch of garam masala brings depth and complexity to the dish. Served with warm naan or soft roti, our Mushroom Curry is a hearty and satisfying meal that can be enjoyed as a main course or as a part of a larger spread. The creamy and flavorsome curry pairs perfectly with the soft bread, creating a delightful combination that will leave you craving for more.
So, join us on this culinary journey and let’s dive into the world of flavors as we prepare this mouthwatering Mushroom Curry together. Get ready to impress your loved ones with a dish that is as delicious as it is comforting. Let’s start cooking!
Video recipe:
Step-by-Step Instructions
Step 1: Prepare the Paste
- Heat 1 tsp of oil in a pan.
- Add the roughly chopped onion and sauté until it turns slightly brown.
- When the onion starts browning, add the garlic, ginger, green chili, and red chilies. Fry for a minute.
- Add the roughly chopped tomatoes, salt, and cashews. Fry for another minute.
- Add 1/2 cup of water, cover the pan, and cook for 5 minutes on medium heat.
- Open the lid and let the moisture reduce.
- Allow the mixture to cool, and then grind it to a very fine paste.
Step 2: Cook the Mushroom Curry
- In a separate pan, heat 2 tbsp of oil.
- Add cumin seeds, bay leaf, cinnamon stick, cloves, green cardamoms, and black cardamom. Fry for a few seconds.
- Add the prepared paste and mix well.
- Add turmeric powder, coriander powder, and chili powder. Mix well.
- Partially cover the pan and cook on low heat for 15 minutes, stirring occasionally.
- Continue cooking until the masala releases oil and changes color to brown.
- Add peas, salt (1/4 tsp), and mix well.
- Add 1/4 cup of water, cover the pan, and cook for 5 minutes.
- Add sliced mushrooms (200 gms), mix well, and add another 1/2 cup of water.
- Cook covered for 10 minutes or until mushrooms are well cooked.
- Finally, add crushed kasuri methi and garam masala (1 tsp). Mix well and cook for an additional 2-3 minutes.
- Adjust salt according to taste and add 2 sliced green chilies. Cook for 5 more minutes.
- Squeeze in lemon juice to enhance the flavors.
Serving and Presentation
Serve the hot Mushroom Curry with naan or roti. For an extra touch of indulgence, garnish with ginger julienne, sliced onions, and a dollop of cream.
Additional Tips and Variations
- For a creamier texture, you can add a tablespoon of heavy cream or coconut cream to the curry towards the end of cooking.
- If you prefer a spicier curry, you can increase the quantity of green chilies or add a pinch of red chili powder.
- Feel free to add other vegetables like bell peppers or carrots to the curry to enhance the nutritional value and add extra flavor.
- To make it vegan, substitute the ghee or butter with a plant-based oil of your choice.
- Experiment with different vegetables like paneer, cauliflower etc.
- Sprinkle some fresh coriander leaves on top before serving for a burst of freshness.
Recipe Card:
Flavorful Mushroom Curry
Ingredients
- 1 tsp oil
- 1 large onion roughly chopped
- 7 cloves of garlic
- 1- inch ginger
- 1 green chili
- 2 red chilies
- 2 tomatoes roughly chopped
- Salt to taste
- 2 tbsp cashews
- 1/2 cup water
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1/2 inch cinnamon stick
- 3 cloves
- 2 green cardamoms
- 1 black cardamom
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp chili powder
- 1/4 cup peas
- 1/4 cup water
- 200 gms sliced mushrooms
- 1/4 tsp crushed kasuri methi dried fenugreek leaves
- 1 tsp garam masala
- 2 sliced green chilies
- Lemon juice to taste
Instructions
- Heat 1 tsp oil in a pan. Sauté chopped onion until slightly brown.
- Add garlic, ginger, green chili, and red chilies. Fry for a minute.
- Add tomatoes, salt, and cashews. Fry for another minute.
- Add 1/2 cup water, cover, and cook for 5 minutes. Let it cool and grind to a fine paste.
- In a pan, heat 2 tbsp oil. Add cumin seeds, bay leaf, cinnamon stick, cloves, green cardamoms, and black cardamom. Fry for a few seconds.
- Add the prepared paste and mix well.
- Add turmeric powder, coriander powder, and chili powder. Mix well.
- Cook on low heat for 15 minutes, partially covered.
- Add peas, 1/4 tsp salt, and 1/4 cup water. Cook for 5 minutes.
- Add sliced mushrooms and another 1/2 cup of water. Cook for 10 minutes.
- Add crushed kasuri methi and garam masala. Mix well and cook for 2-3 minutes.
- Adjust salt, add sliced green chilies, and cook for 5 more minutes.
- Squeeze lemon juice to taste.
- Serve hot with naan or roti. Enjoy your flavorful Mushroom Curry!
Notes
Frequently Asked Questions (FAQs):
Q: Can I make this curry in advance?
A: Yes, you can prepare the curry in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.
Q: Can I freeze the Mushroom Curry?
A: Yes, you can freeze the curry for up to 2 months. Allow it to cool completely, transfer it to a freezer-safe container, and label it with the date. Thaw it overnight in the refrigerator before reheating.
Q: Can I adjust the spice level to make it milder or hotter?
A: Absolutely! Adjust the amount of green chilies and chili powder according to your preferred spice level. Start with a smaller quantity, taste the curry, and gradually add more if desired.
Q: What can I serve with Mushroom Curry?
A: Mushroom Curry pairs well with naan, roti, or steamed basmati rice. You can also serve it alongside plain yogurt or a side salad for a complete and satisfying meal.
Q: Can I make this curry without nuts?
A: If you have a nut allergy or prefer not to use cashews, you can omit them from the recipe. The curry will still be delicious and flavorful.
Feel free to ask any other questions you may have in the comments section below. Enjoy cooking!
