Mushrooms, also known as Khumb or Dhingri in Hindi. I don’t cook them often as I am not a very big fan of this dish. However my family likes mushrooms and matar mushroom is always a hit with them.
Here is the recipe for it-

Ingredients: Serves four
1 Cup Peas (Fresh or frozen)
200 grams Button Mushroom (Khumb/Dhingri – Indian)
2 Large Onions (Ground to a paste)
2-3 Medium Sized Tomatoes (Blended to a paste)
1 Tbsp Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta – Indian)
2-3 Cloves (Laung)
Cumin Seeds (Zeera)
1-2 Whole Red Chilli
1 Teaspoon Garam Masala
Red Chilli Powder as per taste
Salt to taste

Method:
Wash the mushrooms and blanch them in boiling water for 2/3 minutes. Wash the peas and boil them for 5/10 minutes until they are soft.
Take oil in a pan and heat it. Add cumin seeds, after a minute add bay leaf, whole red chilli and cloves. Add onion paste. Sauté this for five minutes and then add ginger garlic paste and cashew nut paste. Keep stirring this so that it does not stick to the bottom of the pan. Let this cook until the paste is light brown (approximately ten minutes) now add the tomato paste and cook and stir until the oil starts separating from the gravy. Add garam masala, salt and red chilli powder. Add the cooked peas and mushroom. Cover the pan and let the gravy cook for five minutes.
Matar Mushroom is ready to be served. You can serve it with hot chapatti, naan, bread, or rice.

Matar Mushroom served with hot Chapatti

Matar Mushroom served with hot Chapatti

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