Saturday, November 15, 2014



My husband and I are quite fond of mushrooms, which can be used to make a wide variety of dishes in Indian cooking. As I make them from time to time elsewhere in this blog you will find recipes for Mushrooms, Peas and Spring Onions Curry; Mushroom Soup ; and Mushroom Sukka.  

 This recipe is adapted from Master Chef Sanjeev Kapoor's Matar Mushroom in his book " Khazana of Indian Recipes."  It makes use of two of my favourites, green peas (matar in Hindi) and mushrooms.

The ground cashewnut paste adds a little thickness to the gravy and enhances the taste of the dish, which tasted excellent with rotis. To save time, I used frozen peas instead of shelled green peas. I did not use this but if you want you can also add 1 tsp of garam masala.


  • Shelled Green Peas, 1 and 1/2 cups * I used frozen peas
  • Mushrooms. 200 gms
  • Onions, large-sized, 2
  • Cashewnut Paste, 1/2 cup * Made a paste from 10-12 cashewnuts
  • Green Cardamoms, 4
  • Cinnamon, 1 " stick
  • Ginger Paste, 1 tbsp
  • Garlic Paste, 1 tbsp
  • Tomato Puree, 1/2 cup
  • Red Chilli Powder, 1 tbsp
  • Coriander Powder, 1 tbsp
  • Turmeric Powder, 1 tsp
  • Salt, as per taste
  • Oil, 2 tbsp

Wash and shell the green peas. * I used the frozen green peas as there was no shelling involved
Clean, wash and cut mushrooms into quarters
Peel onions and chop them finely
Soak the cashewnuts in warm water for about 20 minutes and make a paste. Keep aside.
Heat oil in a kadhai, and when it gets hot add green cardamom, cinnamon and chopped onions
Saute until it turns light golden brown
Add ginger paste, garlic paste and cook for half a minute
Add tomato puree, red chilli powder, coriander powder, turmeric powder,  and salt and cook till oil separates
Add cashewnut paste mixed with one cup of water and bring it to a boil
Now add the green peas and mushrooms
Cook on high flame for 7-8 minutes or till the peas are done
Cook on a low flame for 5 more minutes
Serve hot with rotis.

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