Mushrooms are filled with nutrients, including vitamin B and minerals such as selenium, copper, and potassium, making them a nutritious addition to your diet. This recipe is more healthy because it is prepared with only “1 tbsp” of oil or ghee.
Healthy Matar Mushroom With One tbsp of oil or ghee
Boiled Mushroom – 300 gms
Boiled peas – 1 cup
Roughly chopped onion – 2 large
Tomato – 3 large
Finely chopped garlic – 4 or 1 tbsp
Finely chopped ginger – 1 inch or 2 tbsp
Fresh cream – 3 tbsp
Bay leaf – 1
Ghee or oil – 1 tbsp
Cashews – 4
Red chilly powder – 1/2 tsp
Coriander powder – 1 tsp
Sabzi masala – 1 tsp
Roasted cumin powder – 1 tsp
Finely chopped coriander – 3 tbsp
Salt to taste
Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3
- Take a half-cup of water in a deep pan, add tomatoes (cut into two pieces), cashews with a pinch of salt.
- Cook mixture until becoming soft. Let the mixture cool down and then make a smooth paste. Heat ghee in a deep non-stick pan and add bay leaf, whole garam masalas. Sauté for 15 seconds.
- Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
- Then add the tomato cashews paste and stir well. Cook for one minute and then add salt, red chili powder, coriander powder, sabzi masala.
- Stir well and cook until gravy starts leaving oil from corners.
6. Again put prepared masala in a grinder and make a smooth paste (take out bay leaf before grinding). Now sieve masala and again put in the same pan.
7. Now add fresh cream and stir well. Let it cook for a min and then add 1 cup water, boil for 2-3 minutes. Add boiled mushroom and peas. Stir gently and sprinkle roasted jeera powder.
8. Cook for another 2-3 minutes. Garnish with fresh coriander leaves.
Matar Mushroom is ready to serve.
* Use deep heavy nonstick pan.