Matar Mushroom Ki Sabji Banane Ki Recipe

Place the mushrooms in a bowl, sprinkle some water and add a tbsp of maida (all purpose flour) and rub them. Maida will remove the dirt from the mushrooms and whiten them.

Wash them under running water and cut them in quarter to use later in the recipe.

Heat a pan and add oil. drop in bayleaf, cinnamon, cardamom, black cardamom, cloves and cumin. Saute and then add in the sliced onions. Cook onions for 2 mins and then add ginger, garlic and green chilli. Cook onions further till they are half browned.

At this stage add chilli powder, turmeric and coriander powder. Stir for 15sec and add curd. Cook the curd on high heat for 2 mins and once the oil oozes out from the masala add sliced tomatoes along with some salt. cook till the tomatoes are mashy.

Remove them from heat and allow to cool down a bit. Add the masala to a grinder and grind it to a fine paste. You may use little water here. Add the pureed curry to a pan and add 1½ cups of water and bring the curry to a boil. Sprinkle kasoori methi powder and gram masala.

In a separate pan add oil and heat it ot a high. Add in the washed and diced mushrooms and let them sit there without stirring for 2minutes. Now drop in butter and let the mushrooms cook for another minute in butter. Add the boiled green peas, salt and toss them for 2 mins. Pour the curry over the mushroom and mattar. Check for seasoning and add chopped coriander.

Serve hot with rice or any Indian bread like a roti, chapati or paratha

Wash the mushrooms properly and let them soak in water for 15mins to remove any dirt. Use maida to scrub and clean the mushrooms

Never boil mushrooms in water separately as it will kill their taste. Always cook them on high heat On a grill or a pan or directly into the curry.

If not mushrooms you can replace them with soya nuggets, potato or paneer as well. 

Adding a spoon of curd lightens the final colour of the dish so definitely use it.

Heat the leftover matar mushroom sabji in a pan and add cooked rice to it. Sprinkle on top masoori methi, garam masala, coriander, mint and salt. Mix it gently and plate it in a bowl and serve it hot.