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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
Calories
173
kcal
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
▢
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:
173
kcal
|
Carbohydrates:
14.8
g
|
Protein:
5.5
g
|
Fat:
11.2
g
|
Saturated Fat:
1.5
g
|
Cholesterol:
0
mg
|
Sodium:
609
mg
|
Potassium:
447
mg
|
Fiber:
4.7
g
|
Sugar:
6.3
g
*Nutrition information is a rough estimate for 1 serving
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