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Mushroom Mattar

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“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.”
READY IN:
35mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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. 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. 3. Heat oil in a pan, add onions and cook on low heat till oil separates. Do not let the onions turn brown.
  4. 4. Add the cashew nuts with garam masala powder, mix well and cook for a few seconds.
  5. 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. 6. Add green peas and mushrooms.
  7. 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.

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