Mattar Mushroom Gravy(Peas and Mushroom Gravy)

Mushroom and peas are both powerhouses of protein. Mattar mushroom gravy is one of the dishes which combines both. Onion and tomato along with the richness of almond makes this dish tasty. It has a slightly elaborate cooking method, but trust me, it is totally worth it. I also make a chettinad style mushroom peas fry, the recipe for which I will share in the upcoming post. When non veg is not present in the house, this is something that satisfies my kids. I can be sure that the lunch boxes will be empty when I pack anything made from mushroom. This gravy goes well with chappatis and rotis. Even jeera rice will do fine. Enjoy cooking with these cute lil’ mushrooms!

Preparation time: 15 minutes| Cooking time: 20 minutes.
Course: side dish| Cuisine: North Indian

Ingredients:

Mushroom- 200 gms

Fresh green peas- 100 gms

Onion-2

Tomatoes-2

Ginger garlic paste-1 tsp

Green chilli-1(cut into small pieces)

Chilie powder-1 tblsp

Coriander powder-1 tblsp

Cumin powder-1 tsp

Garam masala-1 tsp

Turmeric powder- ¼ tsp

Dry methi leaves- a little

Salt-as needed

Almonds- 7 to 8

Cumin seeds- ¼ tsp

Oil- 1 tblsp+ ¼ tsp to sauté mushrooms.

Method:

1.       Clean and cut the mushrooms. Heat oil in a pan and sauté the mushrooms. Initially it will secrete water. Fry till all water evaporates. The mushroom will also shrink in size.

2.       Cut onion and green chilies into small pieces. Grind the tomatoes into a puree.

3.       Boil the green peas and keep ready.

4.       Soak almonds in warm water for 10 minutes and grind into a smooth paste.

5.       Heat a tblsp of oil in a kadai and add cumin seeds. When it splutters add onion and green chilly. Fry for a minute and add ginger garlic paste.Fry well until golden in colour.

6.       Then add the tomato puree. Mix well.

7.       Add chilly powder, coriander powder, cumin powder, garam masala and salt. Fry well until it becomes thick. Then add the almond paste. Mix well.

8.       Add appropriate water to make gravy. Let it boil. Now add the sautéed mushrooms and boiled green peas. Keep in low flame for 5 minutes so that the masala blends with mushroom and peas.

9.       Finally add crushed dry methi leaves. Switch off flame.

10.   Serve with roti.

Notes:

·       Increase chilly powder according to your spice levels.

·       Don’t skip dry methi leaves at the end. It gives a nice flavor to the dish.

·       You can replace almonds with cashews.

·       On a lazy day, if you don’t feel like making tomato puree, you can cut them into small pieces and add directly. The taste will remain the same, only the texture will differ.

Step by step pictures 

 clean and cut the mushrooms 

 heat oil in a pan and add the mushrooms.

saute till water evaporates.

 cut onion and green into small pieces.

 grind the tomatoes into puree.

 soak almonds in warm water for 10 minute 

and grind into smooth paste.

boil the green peas 

 heat oil in a pan. add cumin seeds.

when it splutters add onion and green chilies.

fry well.

 add ginger garlic paste.

fry until colour changes.

 now add the tomato puree.

stir well.

 add chilly powder, coriander powder, 

cumin powder, garam masala, turmeric powder 

and salt.stir until raw smell leaves.

 add the almond paste. mix well. 

 add appropriate water to make gravy. let it boil.

now add sauteed mushrooms and boiled peas.

keep in low flame for 5 minutes.

finally add crushed methi leaves and switch off.