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Matar Khumb (peas-mushroom)

Dedicated To my Husband
Matar Khumb (peas-mushroom)
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeHomestyle Cooking, Indian, North Indian
  • Good for Lunch , Dinner

About this recipe

Mushroom cooks very quickly hence a great recipe to impress guest who are already in the house

Ingredients for Matar Khumb (peas-mushroom)

  • 1 cup peas
  • 250 gram mushroom( washed and skin removed)
  • 1 Big cardamom
  • 1 Cinnamon stick
  • 2 Cloves
  • 50 gram Cashew
  • 2 big onion
  • 2-3 green chilies
  • 1 tbsp Ginger-garlic paste
  • 1 tbsp coriander powder
  • ½ cup curd
  • 1 tbsp dry fenugreek leaves(kasturi methi)
  • ¾ cup milk
  • Salt/Chilli powder as per taste
  • Oil for heating

How to cook Matar Khumb (peas-mushroom)

  1. To prepare fresh ground powder:Take big cardamom, cloves, cinnamon stick and grind them to make coarse powder.
  2. Grind cashew into paste by adding water into it.
  3. Grind onion and green chillies.
  4. Heat oil and add onion-chilli paste, followed by ginger-garlic paste.
  5. Add Coriander powder and freshly grounded powder and remove it from heat, let it cool down a bit.
  6. Take curd and whisk it, add kasturi methi, cashew paste and mix with the above paste.
  7. Heat it again and add milk, stir it continuously so that curd doesn’t leave its consistency.
  8. In another vessel, stir fry mushrooms till the water is evaporated.
  9. Add mushroom, peas to the gravy.
  10. Garnish with tomatoes and green chilies.
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