How to make Mushroom Matar in Coconut Masala-Cook Smart -
Mushrooms and green peas cooked in a flavourful south Indian coconut masala
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Button mushrooms (बटन मशरूम), Frozen green peas
Cuisine : South Indian
Course : Main Course Vegetarian
For more recipes related to Mushroom Matar in Coconut Masala-Cook Smart checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Stir Fried Vegetables Coconut Khara Kozhambu Chane Jaiselmer Ke Mutter Mushroom
Mushroom Matar in Coconut Masala-Cook Smart Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Mushroom Matar in Coconut Masala-Cook Smart Recipe
Button mushrooms quartered 1 1/2 cups
Frozen green peas 1 1/2 cups
Coconut oil 3 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 10-15
Medium onions finely chopped 2
Ginger-garlic paste 2 teaspoons
Turmeric powder 1/2 teaspoons
Salt to taste
Tamarind pulp 2 teaspoons
For paste
Coriander seeds 1 tablespoon
Fresh coconut scraped 1 cup
Dried red chillies 4
Method
Step 1
Dry roast coriander seeds in a non-stick pan.
Step 2
Heat coconut oil in a deep non-stick pan, add mustard seeds, curry leaves and onions and sauté till onions turn a light brown.
Step 3
When the coriander seeds begin to change colour add coconut and roast for 2 minutes.
Step 4
Put dried red chillies in a grinder jar. Add the roasted coconut-coriander seed mixture and let it cool. Add a little water and grind to a smooth paste.
Step 5
Add ginger-garlic paste to the onion mixture and sauté for a minute.
Step 6
Add mushrooms and turmeric powder and mix well. Add 1 cup water and mix well. Add salt and cook for 5-7 minutes.
Step 7
Add ground paste and mix well. Add green peas and tamarind pulp and mix well. Continue to cook for 10-12 minutes or till the gravy thickens.
Step 8
Transfer into a serving bowl and serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
