Mushroom Mattar Recipes

MUSHROOM MATTAR

Mushroom Mattar image

Button mushrooms with green peas in a sauce of cashew nuts. My favorite Indian dishes are mostly those, where the base is the sauce of cashew nuts. Its flavour is somewhat sweet, so even if more spicy, the taste of cashew nuts and cream lighten it. This dish is great with indian breads (paratha, Naan, chapati ...), because the sauce is quite thick, so it is possible to eat it with those breads using them as a spoon.

Provided by michsmnt

Categories Curries

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

200 g button mushrooms
1/2 cup frozen green pea
1 garlic clove
ginger, half size of garlic clove that we use
1 pinch black pepper
1 tablespoon butter
oil
1 large onion, chopped finely
150 ml fresh cream
salt
on the tip of the knife kashmiri chili powder (it is mild chilli)
on the tip of the knife amchoor powder, dried mango (optional)
1 small cups water
1/2-1 cup cashew nuts
1 teaspoon garam masala

Steps:

1. Trim the stem of the button mushrooms. Leave them whole if small or cut them into 1/2 or 1/4. Heat the butter and oil in kadhai (indian wok). Add the mushrooms and stir fry on low flame till dry and golden. Stir occasionally. Add grated garlic and grated ginger and a pinch of black pepper powder. Stir for 1 minute and remove from fire. Keep aside.
2. Heat the pan without oil and brown the cashew nuts. Let them cool down a bit and grind with garam masala into powder. There is no need to make it really smooth, leave some bigger pieces of cashew nuts, they will be crunchy in food.
3. Heat oil in a pan, add onions and cook on low heat till oil separates. Do not let the onions turn brown.
4. Add the cashew nuts with garam masala powder, mix well and cook for a few seconds.
5. Add fresh cream and mix well, cook on low flame for about 2-3 minutes, till the cream is completely absorbed and a gravy is thick. Then add salt, chili powder and Amchur. Stir fry for a while.
6. Add green peas and mushrooms.
7. Add about 1 small cup of water or milk and mix well. We need to get thick sauce which is possible to eat with indian breads. Cook on low flame for about 2-3 minutes and serve.

VEGAN SHROOM MATTAR

Vegan Shroom Mattar image

A North Indian style vegan dish inspired by these recipes: http://veganforeveryone.com/recipes/mushroom-mattar/ http://www.indianfoodforever.com/vegetables/matar-mushroom.html

Provided by Blue Plate Special

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, chopped
1 tablespoon garlic, chopped
1 1/2 tablespoons ginger, grated
1 teaspoon cardamom powder
1/2 teaspoon cardamom powder
1/2 teaspoon cinnamon
1 teaspoon chili powder
1 tablespoon coriander seed, ground
1 teaspoon garam masala
4 tomatoes, chopped
1/2 cup cashew nuts
3 cups mushrooms, sliced
1 1/2 cups green peas

Steps:

Bring 1-2 cups water to boil. Add cashews, and remove from heat.
Saute the onions in a a little oil until lightly brown, add ginger and garlic and cook for an additional two minutes. Reduce heat to medium, add spices, saute for an additional minute, add tomatoes. Reduce heat to low and cook for 10 minutes.
Drain cashews and put in a food processor or bowl if using immersion blender. Add about a cup of the cooked mixture and process until smooth.
Put mushrooms in frypan and saute briefly, return cashew nut mixture to frypan, add peas and allow to simmer at least 10 minutes and until ready to serve.

Nutrition Facts : Calories 205.4, Fat 9.1, SaturatedFat 1.8, Sodium 134.8, Carbohydrate 26.4, Fiber 7.2, Sugar 9.5, Protein 9.2

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