MATAR MUSHROOM
Also known as Khumbh Matar curry or Dhingri curry. This dish
is quite popular. It is easy and quick to cook compared to other curries. I
have learned this recipe from Neeta Mehta’s book and really like it. Addition
of cream is optional, if you want to avoid extra calories skip cream though
addition of cream and tomato pieces in the last, lifts this recipe and makes it
restaurant quality.
INGREDIENTS:
Tomato – 2
big
Onion – 2
Oil – 2 tbsp
Salt - 1 tsp
Turmeric
powder – ¼ tsp
Coriander
powder - 2 tsp
Red chili
powder- ½ tsp
Garam
masala- ½ tsp
Green peas
-2 cups
Ginger
(grated) – 2 tsp
Green chilies
(chopped) – 2
Cream – 2
tbs
METHOD :-
Cut one tomato in half, scoop out the flesh and cut the shell
into 1” pieces, keep aside.
Grind the other tomato with the flesh of first tomato and
keep aside.
Chop onions very fine.
Heat oil in a pan, tip in the chopped onions and fry till it
becomes soft.
Add tomato paste, salt, turmeric powder, coriander powder,
red chili powder and garam masala. Fry for 2-3 minutes on high heat.
Lower the heat and add mushrooms, mix well and cover, let it
cook on medium heat for 5-6 minutes.
Remove the cover and add green peas, ginger and green chilies
and mix well. Remove from heat.
Just before serving add cut tomatoes and cream and cook for 2
minutes stir it and serve hot.
