Matar Mushroom (मटर मशरूम) is a north indian, spicy onion tomato based creamy gravy with the richness of cashews and cream. Mushrooms are also known as Kumbh or Dhingri. So it is called kumbh matar curry or dhingri matar recipe. With just two main ingredients, it can be made in a jiffy if you have some unexpected guests and you want to impress them with your cooking skills.
Sharing here, step by step recipe of a restaurant style semi dry Mushroom Matar curry.
Preparation time: 15 – 20 minutes
Cooking time: 25-30 minutes
- Button Mushrooms – 15-20
- Green Peas – 1 cup
- Onion – 2 (medium sized)
- Tomatoes – 3 (medium sized)
- Ginger-Garlic Paste – 1 tablespoon
- Green chillies – 2
- Cashews – 10-12
- Asafoetida – 1/4 teaspoon
- Cumin seeds – 1/2 teaspoon
- Ground Cinnamon Powder – 1/3 teaspoon
- Turmeric Powder – 1 teaspoon
- Red chilli powder – 1/2 teaspoon
- Salt – 1 teaspoon or as per your taste
- Coriander powder – 1 teaspoon
- Kitchen King Masala – 1 teaspoon
- Oil – 2.5 tablespoon
- Fresh Cream – 1/2 cup
- Milk Powder – 1/2 tablespoon
- Garam masala – 1/2 teaspoon
- Fresh coriander leaves for garnishing
First of all, pressure cook the mushroom with one cup of water for just one whistle. Soak the cashews in warm water for 10 minutes.
Once mushrooms have boiled, strain them and chop them into 3 pieces.
Heat a pan and add oil to it. Add asafoetida and cumin seeds to it.
Once its brown, add chopped onions and cashews. Fry them until onion are translucent. Add ginger garlic paste and sauté until raw smell wanders.
Add all the spices, chopped tomatoes and green chillies and roast the masala until it separates from oil.
Switch off the flame and let it cool.
Once its cooled, Transfer this into a blender jar and blend until smooth with the help of little water.
In the same Pan, transfer this blended mixture and keep it on medium flame.
Now add boiled and chopped mushrooms with green peas and stir well. Add cream, milk powder and 1 cup of water.
Let this cook until it reaches your desired consistency. Switch off the flame.
Garnish with little cream and chopped coriander leaves and serve Hot.
Enjoy with your naan, bread, Chapatti, or rice.
- If you using fresh green peas, then pressure cook them along with mushrooms. I used frozen ones, so just dipped them in warm water for 10 minutes.
- In absence of pressure cooker, you can boil it normal pan, ensuring that the peas and mushroom don’t feel very raw.
- It tastes best when served with either Butter naan or Lacha Paratha.
- Do not over boil mushrooms and peas otherwise they will be mushy.