Dhaba Style Matar Mushroom Curry

Dhaba Style Matar Mushroom Curry

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INGREDIENTS

250 gms Button Mushrooms
1 cup green peas
1 cup chopped Onions
¾ cup fresh tomato puree, two medium tomatoes
1 tbsp garlic paste
¾ ths tbsp ginger paste
2 small green chillies, chopped
1 tsp coriander pwd
½ tsp turmeric pwd
½ tsp red chilli pwd
3-4 cardamom
1 inch cinnamon stick
2 tbsp vegetable oil
1 tbsp melted ghee
Salt to taste
Some chopped fresh coriander to garnish
1 -2 tbsp of fresh cream (optional, add an extra spoon if you like)

INSTRUCTIONS

• Heat a tbsp of vegetable oil in a thick bottom pan, wok or skillet, add and green chillies and chopped onion, retaining 2 tbsp onions for later. Fry till golden, then add the ginger and garlic paste and fry for a minute on medium heat.
• Add a little salt, turmeric and chilli pwd and fry for another 3-5 minutes and remove from heat. Allow to cool and then make into a paste in your electric grinder.
• In the same wok, add the chopped mushrooms and put over a heat and cook until the liquid from the mushrooms have dried up. This will also help retain all the caramelised flavour from the wok into the mushrooms
• Now heat the remaining oil and ghee together in a wok, you may use the same wok too. Add the cinnamon stick and cardamom and fry until they pop, then add the remaining onions and fry until golden.
• Add the spice paste and the tomato puree and stir well. Then add the coriander pwd and fry together on medium heat until oil oozes out along the corners.
• Then add 2 cups of water and bring to a full boil, then add the green peas and simmer cook until the peas our soft and the gravy has thickened. Then stir in the cooked mushrooms and mix well, check for salt and add to taste.
• Finally stir in the cream and garnish with fresh coriander and serve warm with your choice of bread.

Source: http://foodpunch.com/matar-mushroom- recipe/
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