Mushrooms cooked with green peas are a treat to taste buds. Some spices like Cardamoms, Pepper corns and cinnamon are added to its taste. Learn the complete Matar Mushroom recipe here.
How to make Mushrooms and Green peas:
Objective: Learn how to make Mushroom and peas recipe.
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Total time: 25-30 minutes
Cuisine: Indian (Kashmiri)
Video: Video showing the detailed Matar Mushroom recipe.
Video duration: 05:57 minutes.
Matar Mushroom recipe (mushroom peas) cooked in Kashmiri Spices are a treat to your taste buds. Here is the full recipe for you. Enjoy!
Recipe Specific Ingredients:
Green Peas: 400 Gms
Mushrooms: 400 gms
Onions: 1 medium sized
Tomatoes: 2-3 medium sized
Asafoetida: 1 pinch
Cumin Seeds: 1 tea spoon
Turmeric Powder: 1/2 tsp
Ginger Powder: 1 tsp
Fennel Powder: 1 tea spoons
Ginger Powder: 1 tea spoon
Coriander Powder: 1/2 tsp (Optional)
Pepper Corn: 1 tsp
Big Cardamom: 3-4 Pieces
Cinnamon: 1 piece of 1 inch length
Salt: 1 tsp (as per taste)
Red Chilly Powder: 1 tea spoon
Mustard Oil: 1 1/2 spoons
How to prepare to make Matar Mushroom recipe:
Clean and wash the mushrooms and cut them into medium pieces.
Chop the onions and make the tomato puree.
Grind one stick of cinnamon, 3-4 Big cardamoms and 1 tsp of pepper corns to powder.
How to cook Matar Mushroom:
Heat some oil (1 to 1 1/2 spoons) in a pan.
Add a pinch of asafoetida, and 1tsp of cumin seeds and saute them well.
Add chopped onions. Let it fry till onions turn translucent.
Add chopped mushrooms and let it fry till the water is dried up.
Add green peas and mix well. Shallow fry the peas a bit.
Add 1/2 tsp of turmeric powder, 1/2 tsp coriander powder, 1/2 tsp ginger powder, 1tsp fennel powder, 1 tsp Kashmiri Red Chilly powder and mix well.
Add little water so that the spices don’t burn.
Add 1/2 tsp Salt and mix well. Simmer for some time till peas are tender.
Now add Grinded spices to it and mix it well. Simmer for another 2-3 minutes and turn off the flame.
Add green coriander leaves and mix well> keep it covered for few minutes for vegetables to absorb the aroma of spices.
Dish out and garnish with green coriander leaves.
Peas and Mushrooms are ready to be served. It goes well with chapatis and rice equally.
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