Matar Mushroom Restaurant style!
Hey foodies! Today I am going to share an easy restaurant style musroom gravy recipe. Whenever we eat outside, the taste will be always different from our homestyle recipe. So I wondered what are those ingredients they use.. As we all do, I searched YouTube for recipes, and found out an easy recipe and made my own version of it. Lets get started..
Ingredients reqd:
1.Mushroom -1 packet( store-bought)
2.Green peas-1 cup frsh/ frozen
3.Onion-1and half( roughly chopped)
4.Tomatoes-3( small size)-( roughly chopped)
5.Green chilli-2( lomg slit)
6.Ginger-1/2 inch( chopped), Garlic -6-7 pods/ gg paste-1 tsp
7.Khada masalas: Bay leaf( tezpatta)-1,Big elaichi( badi elaichi)-1(crushed),cloves( laung)-2,black pepper corns-2
8.Masalas: salt( as per taste), Red chilli powder-1 tsp, turmeic powder-1 tsp, Coriander powder-1 tsp, Garam masala-1/2 tsp, sabzi masala-1/2 tsp., jeera seeds-1 tsp
9.Oil + ghee for cooking
10.Curd-2 tsp
11.Coriander leaves for garnishing.
Preparation( Time taken:25-30 mins)
1.First of all. Take the mushrooms, clean them well as it contains more diry and soil stuck to it. Wash it for 2-3 times and soak in water.Don't use the stem kf the mushrooms,just seperate them.
2.Now chop the onion, tomatoes, green chilli, garlic, ginger. Now take a kadai, add oil-2 tsp, add jeera and then add the khada masala.
3.Let the smell of khada masala infuse, then add the onions. Fry the onions half. When they are fried half, add tomatoes. Saute them well.
4.Add the green chilli, ginger and garlic, fry them well till the tomatoes are mushy.
5.Now add the masalas, salt, turmeric powder, coriander powder, chilli powder, sabzi masala. Mix them well.
6.Now add the curd and continuosly stir fry it till the tomatoes release oil.
7.After the oil is released just dry the extra water. Grind the masala only when its fully dry.
8.Now heat again a pan, add oil/ ghee, add the mushrooms and on full heat, let it cook, it will release the water out. After all the water is oozed out our mushrooma are ready to be cooked. By this time they will be fried well(brownish color)
9.Take a kadai, add oil, jeera seeds, then add the grinded gravy. Cook it well for 10 mins till the oil is released.
10.Now add the green peas and mushrooms and let it cook for 5-7 mins more. Add water acc to your consistency of your gravy. Add the masalas at this time, if you feel they are less.
11.Now our matar mushroom is ready to be served.Garnish it with coriander leaves.
12.Serve it with laccha parathas, naan/ fulkas.
Research Time:
Mushrooms:
1.Low calorie source of fiber, protein and antioxidants.
2.Fat -free, cholesterol free, gluten free, low sodium.
3.Rich in vitamin B12.
Note:
1.You have to compulsarliy fry the mushrooms on a high heat before adding to your gravy. If you dont fry them,a certain smell of mushroom will come and you will feel that mushroom is nit cooked properly so dont miss this step.
2.Grind the onion- tomatoes masala only when its cold, don't add it when hot in mixture. It will become a mess.
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