Matar mushroom recipe – a delicious semi-dry vegetable dish made from peas and mushrooms. Vegan and gluten free.
You can replace the mushroom with cottage cheese or paneer. Mushrooms and paneer go well with most vegetables and are often used to make rich curry dishes for vegetarians. In many recipes, you can easily substitute mushroom for paneer and vice versa. This is one of those recipes.
If you add paneer, just add them towards the end, once the peas are cooked, then turn off the flame.
You can have this matar mushroom with naan, parathas, rotis or as an addition with dal tadka – rice or dal fry – rice combo.
Also Read: Chili Mushroom Recipe | Dry Chili Mushroom
How to make a matar mushroom
1. Heat 2-3 tablespoons of oil in a saucepan or kadai. Add 1 medium-sized, finely chopped onion and sauté until translucent.
2. Add 1.5 teaspoons of crushed ginger-garlic or ginger-garlic paste. Sauté until the raw aroma is gone.
3. Add 3 finely chopped medium tomatoes and 1 chopped green pepper. Stir.
4. Add the spice powders – ½ teaspoon of turmeric, (¼ or ½) teaspoon of red chilli powder and 1 teaspoon of ground coriander.
5. Stir and sauté until oil begins to leave the sides of the onion-tomato masala mixture.
6. Add 200 grams of chopped mushrooms and (⅔ or ¾) cup of peas.
7. Stir and sauté for 2 to 3 minutes.
8. Then add 2 cups of water and salt as needed. cover the pot with a lid and cook until the peas are soft.
9. Once cooked, sprinkle (¼ or ½) c. Garam masala powder.
10. Stir and serve the matar mushroom hot with rotis, naan, parathas or chapatis.