Matar mushroom recipe | Dry matar mushroom sabzi recipe
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4.84 from 6 votes

Matar mushroom sabzi recipe (Dry matar mushroom recipe)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 servings
Author Kanan

Ingredients

Marinate mushroom for 15 minutes:

  • 1 cup Mushrooms chopped
  • 1 tablespoon Plain Yogurt (dahi or curd)
  • ½ teaspoon Red chili powder
  • ¼ teaspoon Black pepper powder
  • Salt to taste

For matar mushroom sabzi recipe:

  • 1 ½ tablespoons Oil
  • ½ teaspoon Cumin seeds
  • 1/3 cup Onion chopped finely
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • ½ teaspoon Garlic paste or freshly grated
  • ½ cup Tomato
  • Salt to taste
  • ½ teaspoon Red chili powder
  • ½ teaspoon Coriander powder
  • teaspoon Turmeric powder
  • ¾ cup Green peas fresh or frozen

Instructions

Marinating the mushrooms:

  • Take chopped mushrooms in a bowl.
  • Add yogurt, red chili powder, salt, black pepper powder.
  • Mix well, so spices and yogurt is coated to each piece of mushroom. Let it marinate for 15 minutes.

Making matar mushroom recipe:

  • Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  • Then add chopped onions. Cook till onions get light brown in color and become soft.
  • Then add ginger paste and garlic paste. Mix well and cook for a minute.
  • Add chopped tomatoes.Mix well. Cook till tomatoes get soft, not mushy.
  • Add salt, turmeric powder, red chili powder and coriander powder.
  • Mix well and saute for a minute. Oil will starts to ooze out from the sides.
  • Then add marinated mushrooms and green peas. Mix well.
  • Cover it and cook. If you see half way of cooking, mushroom will leave its water. And as peas and mushroom get cooked, water will dry out.
  • Once both are soft and tender, turn off the stove.
*Nutrition information is a rough estimate for 1 serving
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