Restaurant-Style Dry Mushroom Matar Recipe
35 minutes
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About Restaurant-Style Dry Mushroom Matar Recipe
Experience the rich flavors of Northern India with this authentic Dry Mushroom Matar recipe. This vegetarian delight combines tender mushrooms and sweet peas in a fragrant and flavorful sauce, perfect for a comforting weeknight meal or a special occasion.The recipe balances warming spices like cumin and coriander with the earthy notes of mushrooms, creating a dish that's both satisfying and incredibly delicious. Serve it hot with naan or roti for an unforgettable culinary experience.This easy-to-follow recipe provides a step-by-step guide, ensuring even novice cooks can achieve restaurant-quality results at home. Get ready to impress your family and friends with this flavorful and aromatic masterpiece!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Aromatics & Spices
- 1 tsp Cumin Seeds
- 1 stick Cinnamon
- 1 medium Onion finely chopped
- 1/2 tsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chili Powder adjust to taste, red
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1-2 tsp Salt to taste
Finishing Touches
- 2 tbsp Cashews made into a paste
- 2 tbsp Oil vegetable or canola oil
- 2 Spring Onions for garnish, thinly sliced
- 2 tbsp Coriander chopped, for garnish
Instructions
Preparing the Aromatics
- Heat oil in a pan or kadhai over medium heat. Add cumin seeds and cinnamon stick; sauté until fragrant (about 30 seconds). Add the finely chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until fragrant.
Adding the Mushrooms and Peas
- Add the sliced mushrooms to the pan and sauté until tender, about 5-7 minutes. Stir in the frozen peas.
Building the Flavor
- Add the turmeric powder, red chili powder, coriander powder, garam masala, salt, and chopped tomatoes. Mix well and cook for 2-3 minutes, allowing the tomatoes to soften and the spices to bloom.
Finishing Touches
- Stir in the cashew paste and cook for another minute. Add the fresh coriander leaves. Mix everything together thoroughly.
Serving
- Garnish with spring onions and serve hot with roti or naan.
Recipe Notes
Expert Tips for Restaurant-Quality Dry Mushroom Matar
- For a richer flavor, soak the dried mushrooms in warm water for 30 minutes before slicing and using them.
- Adjust the amount of red chili powder to your preferred spice level.
- If you don't have cashew paste, you can substitute with 1 tablespoon of almond butter or peanut butter for a slightly different flavor profile.
- To enhance the visual appeal, consider adding a squeeze of lemon juice just before serving.
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Recipe Nutrition
Calories: 190kcalCarbohydrates: 16gProtein: 5gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gSodium: 796mgPotassium: 519mgFiber: 5gSugar: 6gVitamin A: 1154IUVitamin C: 26mgCalcium: 57mgIron: 2mg
Aarti Sharma
Articles: 81
4 Comments
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This looks so good! Appreciate the share.
Great recipe! I’m eager to try it.
This is exactly what I was looking for!
This is fantastic! Thank you for sharing.