Matar mushroom sabzi recipe (Dry matar mushroom recipe)
US measuring cups are used (1 cup = 240 ml)
Servings 2 servings
Calories 173kcal
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
- ⅓ cup Red 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
- ⅛ 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
Calories: 173kcal | Carbohydrates: 14.8g | Protein: 5.5g | Fat: 11.2g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 609mg | Potassium: 447mg | Fiber: 4.7g | Sugar: 6.3g
*Nutrition information is a rough estimate for 1 serving
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