Cooking Time: 40 minutes
For Cashew paste-
- 2 tbsp broken cashew (If using whole cashew then use 8-10)
- 1 tbsp muskmelon seeds (Magaj)
- 3-4 tbsp milk
For masala paste-
- 2 medium sized onion roughly chopped
- 1 big tomato roughly chopped
- 3-4 green chillies roughly chopped (You can adjust it according to taste)
- 1 tbsp ginger roughly chopped
- 2-3 cloves of garlic roughly chopped
- 2 tbsp refined oil (peanut,sunflower,vegetable etc any can be used)
- 1 cup peas
- 2 cup mushrooms chopped into big chunks (around 250 gm / 8 oz)
- 2 tsp kasuri methi
- Salt to taste
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder (you can adjust it according to taste)
- 1 tsp roasted cumin powder
- 1 tsp coriander powder
- 1/2 tsp black pepper powder
- 1 tsp garam masala
- 1/4 cup water
- Milk as required
Take milk in a bowl and warm it up a little bit.Soak the cashews and muskmelon seeds in it for about 10 minutes.Then take cashews and muskmelon along with the milk in a blender jar and blend it to a smooth paste.Use little water if required.
Get all the veggies ready for the masala.
Take 1 tbsp oil in a deep kadhai and put it on medium heat.
When oil is hot enough add chopped ginger,garlic,green chillies,onion and tomatoes in it.Add salt and mix it nicely.Keep the gas on medium heat.Saute the veggies till the onions are translucent and tomatoes have softened a little bit.When the veggies have softened a little bit switch off the heat and let it cool for about 5 minutes. Then take all the veggies in a blender jar and blend it to a smooth paste.
In the same kadhai (you do not need to wash it) add 1 tbsp oil and when oil is hot enough add kasuri methi in it.Saute it for few seconds.
Now add masala paste in it and mix nicely.Also add turmeric powder in it.Stir the masala very nicely so that it do not stick to the bottom of the kadhai. Keep the heat on medium.
Let the masala cook for about 5 minutes then add cashew paste in it and mix nicely.
Now add red chilli powder,black pepper powder,roasted cumin powder and coriander powder in it. Mix the spices nicely with the masala gravy. Cover and cook the masala gravy.Keep stirring in between so that it do not stick to the bottom of the kadhai. Keep the gas on medium heat.
When the gravy is roasted half way through, add garam masala in it and mix nicely. To cook the masala half way through it takes around 10-12 minutes. Now again cover the kadhai and cook the masala gravy. Keep stirring it in between.
Meanwhile get the mushrooms and peas ready.
When the masala gravy starts leaving oil from the sides then it means it is roasted nicely.Now add mushrooms and peas in it and mix it nicely.Keep the gas on medium heat.
Add 1/4th cup of water in it and mix it nicely.We add water because it helps to cook the mushroom quickly and mushrooms will not stick to the bottom of the pan.Now cover the kadhai and cook till mushrooms are soft.It will take around 5-7 minutes.
When the mushrooms are soft and cooked all the way through, add milk in it according to the consistency of the gravy of your liking. Mix it nicely. I have add whole milk as it gives richer taste. You can add 2% milk as well. For more richness you can even add 2 tbsp heavy cream/fresh cream/malai.
Mushroom Matar Masala is ready to be enjoyed. Serve it warm with roti, naan, paratha, pooris or with any bread of your choice.Make this in your next potluck or party and be a party queen. Do try this and let me know how you like.Enjoy !!
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