Mushroom Matar Masala (without onion, garlic) | How to make Mushroom Matar Masala (without onion, garlic)

By Rita Arora  |  24th Nov 2016  |  
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  • Mushroom Matar Masala (without onion, garlic), How to make Mushroom Matar Masala (without onion, garlic)
Mushroom Matar Masala (without onion, garlic)by Rita Arora
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

111

0

About Mushroom Matar Masala (without onion, garlic) Recipe

Mushroom peas masala curry prepared with soft mushrooms, green peas and freshly ground spices that tastes very appetizing.

Mushroom Matar Masala( without onion, garlic) is delicious and authentic dish. Mushroom Matar Masala( without onion, garlic) by Rita Arora is a great option when you want something interesting to eat at home. Restaurant style Mushroom Matar Masala( without onion, garlic) is liked by most people . The preparation time of this recipe is 10 minutes and it takes 20 minutes to cook it properly. Mushroom Matar Masala( without onion, garlic) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mushroom Matar Masala( without onion, garlic). Mushroom Matar Masala( without onion, garlic) is an amazing dish which is perfectly appropriate for any occasion. Mushroom Matar Masala( without onion, garlic) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mushroom Matar Masala( without onion, garlic) at your home.

Mushroom Matar Masala (without onion, garlic)

Ingredients to make Mushroom Matar Masala (without onion, garlic)

  • mushroom - 14- 15 pieces
  • Green peas - 1/2 cup
  • tomato - 2-3
  • green chilly - 1-2
  • ginger - 1 inch piece
  • cream - 1/2 cup
  • oil - 2-3 tbsp
  • Green coriander - 2-3 tbsp (finely chopped)
  • salt - 3/4 tsp (as per taste)
  • asafoetida - 1 pinch
  • cumin seeds - 1/2 tsp
  • Dry fenugreek leaves - 1 tbsp
  • Brown cardamom - 1
  • clove - 2
  • cinnamon stick - 1/2 inch piece
  • Black pepper - 5-6
  • coriander powder - 1 tsp
  • red chilly powder - 1/4 tsp
  • turmeric Powder - 1/4 Tsp

How to make Mushroom Matar Masala (without onion, garlic)

  1. Clean each mushroom with a cloth nicely and cut into 4-5 pieces.
  2. Wash tomatoes and chop into big chunks. Wash green chilies and remove stalk. Peel ginger and wash thoroughly. Place all these ingredients in a mixture jar and make a fine paste.
  3. Peel brown cardamom and use the seeds. Coarsely grind the whole spices.
  4. Take oil in a pan and allow it to heat. When oil is sufficiently hot add asafoetida and cumin seeds into it. After sauteing cumin seeds, add turmeric powder, coriander powder, grounded masala paste, coarsely grounded spices and dry fenugreek leaves.
  5. Stir at regular intervals and saute the masala until oil starts floating on the surface.
  6. Add green peas in the sauted masala, mix well, cover and cook for 2-3 minutes or until peas turn soft
  7. Now add cream and stir constantly until curry starts simmering. When sabzi starts boiling, add mushrooms and 1/2 cup water (or add water as per your preference). Allow the sabzi to simmer.
  8. Also add salt and garam masala in the sabzi. Cover and cook for 4-5 more minutes on low flame.
  9. Open the lid and mix half the quantity of green coriander into it. Take out mushroom masala sabzi in a bowl and garnish with some green coriander.
  10. Serve steaming hot mushroom peas masala curry with chapatti, parantha, naan or rice and relish it.

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