Shahi mushroom matar

A spicy creamy Indian vegetarian delight ready within an hour. The mushroom slices wrapped in luscious gravy with bright green peas, pleasing to eyes and palate is a wonderful curry recipe for any dinner party.

Here is my version of the recipe to share with you. Do check out and feel free to share your experience.

Shahi mushroom matar

Pooja Yadav

A spicy creamy Indian vegetarian delight ready within an hour. The mushroom slices wrapped in luscious gravy with bright green peas, pleasing to eyes and palate is a wonderful curry recipe for any dinner party.

Here is my version of the recipe to share with you. Do check out and feel free to share your experience.

5 from 1 vote

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Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

Course Main Course

Cuisine Indian

Servings 5

Ingredients

  

Curry Paste

• Blend onion, garlic and ginger together
• 1 onion small to medium size
• 5-6 cashews
• 3-4 garlic cloves
• 1.25 inch fresh ginger

Other Ingredients

• 245 g white button mushrooms sliced
• 150 g green peas cooked
• 220 g fresh tomato puree
• 4 tbsp oil or as needed
• 2 tsp coriander powder
• 1 tsp kitchen king masala
• ½ tsp turmeric
• ½ tsp cumin powder
• 1/4 tsp garam masala
• 1/8 tsp kashmiri chilli powder
• 1/8 tsp black pepper powder
• Salt to taste
• 1 small handful kasoori methi
• 3/4- 1/2 cup light cream
• Garnish with chopped coriander optional

Instructions

 

• Cook fresh peas: Boiled peas are ready within 3 minutes. Do not add salt, it will toughen the peas from outside.
• In a small saucepan take enough water, after immersion of peas and boil for 2-3 minutes and check until the peas are just done.Drain and keep aside.
• Add the onions, ginger, garlic and cashews to a small blender and make a smooth paste, keep it aside for now.
• Heat 1-2 tablespoons oil in pan over low to medium heat, add the sliced mushrooms and saute until the mushrooms soften. Set the mushrooms and water they release aside in a bowl.
• Heat the remaining 2 tablespoons of oil in the saute pan.Add the blended curry mixture that you set aside earlier and then saute for 8- 10 minutes, until onions are cooked through and oil begins to ooze out.
• Add the spices and stir for few seconds to help roast the spices.

  Now pour in the tomato puree and cook for 6-7minutes, stirring occasionally.
• Stir in the peas, kasoori methi, mushrooms, and light cream.

  Stir until the cream completely dissolves.
• Garnish with coriander and serve with naan, paratha or steamed basmati rice.

Notes

Spice level of the recpie can be adjusted to your taste.

I have used white button mushroom, one can replace with mushroom species of their choice.

I have used boiled fresh peas.
Fresh peas can be boiled or steamed.
Frozen green peas can be used if fresh not available.

Alternatively fresh sugar snap or snap peas can be used, as readily available.

Place the kasuri methi between your palm and rub it, easy method to crush before adding to the recipe. Please visit “spices” under larder, displays about kasuri methi, if you are new to this ingredient.

Coconut cream can also be used instead of light cream.

You can have a look in larder section of my blog under spices to familiarise yourself with kitchen king masala. Available in any Indian grocery store or can be prepared at home.