Restaurant style Matar mushroom Masala....

Who does not love Matar mushroom? Especially in winter season.But the problem is that our regular matar mushroom preparation does not go well with our party menu.

Presenting the restaurant  style matar/peas mushroom for coming new year party or any other special occasion.

Ingredients
 (Serves five):

1. Fresh button Mushroom- 15 
2. Green peas-2 cups
3. Green chillies (slit) 2
4. Cumin seeds 1 tsp
5. Kashmiri Red chilli powder 2 tsp
6. Coriander  powder 2 tsp
7. Garam masala 1 tsp
8. Turmeric powder 1/2 tsp
9. Salt to taste
10. Onions (finely chopped) 2
11. Oil 3 tbsp, 
12. Tomato puree 1 cup
13. Ginger garlic paste 2 tsp
14. Sugar 1 tsp
15. Kasoori methi 2tsp
16. Fresh cream1/4 cup
17. Fresh coriander leaves for garnish.

 

Ground to paste:

Cashew nut 15

Poppy seeds 1 tbsp 

Soak together in 1/2 cup of warm water for 10 minutes and grind it to smooth paste.

 Method: 

• Boil peas in 4 cups of water for about 15 minutes,drain the excess water  and keep aside. you can also add little salt while cooking.
• Heat 1tbsp of butter in a pan and add mushroom and blanched peas and saute for 2-3 minutes on high heat and keep a side.
• Heat oil in a sauce pan,add cumin seeds and wait till its crackles,add chopped  onions and saute till it changes to light pink colour
• Now add ginger garlic paste, green chillies, tomato puree, chilli powder, coriander powder, garam masala kasoori methi,salt and sugar. Fry well till the oil comes on top.
•  Add the sauteed mushroom and peas with one cup of water. Cook for a while. Add the ground paste of cashewnut and poppy seed and cook for some more time. If the curry becomes thick, add little water or some milk accordingly. 
• Lastly Add fresh cream and mix it well and take it off the flame.
• Garnish with fresh coriander leaves and Serve hot with roti or jeera rice. 

Note
During off season you can use frozen peas in this recipe.Just saute the peas with mushrooms instead of blanching as mentioned in the recipe that's all.