13/08/2022
Hello..!! Viewers ! Presenting… my version of dhaba style Matar Mushroom Recipe. Give it a thumbs up and also subscribe to my food channel (link below) should you liked this recipe..!!
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Method:-
1. Preparation – cleaning of veggies / ingredients, and chopping : 10 min.
2. Cooking Time : 20 min.
Ingredients:
o Green Peas (हरे मटर) (frozen or fresh produce) – 150 gms / 1 med. sized bowl
o Mushrooms – 400 gms
o Mustard Oil – 40 ml or 4 tablespoon
o Fresh Cream / Homemade Malai – 4 tsp
o Big Cardamoms – 2 nos.
o Small Cardamoms – 3 nos.
o Cinnamon (Dalchini) – ½ inch size
o Cloves (Laung) – 4 to 5 nos.
o Black Pepper (Whole) – 10 to12 nos.
o Roasted Cumin (Jeera) Powder – approx. 1 teaspoon
o Bay Leaf (Tez Patta) – 2 nos.
o Mace (Javitri) – a small piece
o Green Chillies (optional) – 3 to 4 nos.
o Onions – 2 medium sized (chopped)
o Tomatoes – 3 medium size (for a smooth puree)
o Ginger / Adrak (grated or paste) – ½ inch
o Garlic / Lehsun cloves (grated or paste) – 12 to 15 nos. or 20 gms
o Turmeric (Haldi) powder – approx. 1 tsp
o Kashmiri Red Chilli powder (for color) – 1 tsp
o Coriander Powder (Dhania Powder) – 1 tsp
o Salt to taste
o Coriander Leaves - (for garnish)
Process :
Step 1: Thoroughly rinse mushrooms (for atleast 2 to 3 times) and all the other veggies / ingredients which are going to be used with fresh running water and make sure all the dirt / dust or grime would clean off completely
Step 2: Cut the mushrooms first in desired size and keep them aside. Now, finely chop the onions and green chillies along with grate all the garlic cloves and ginger separately and keep them aside. Also, in a grinding jar, put the cut sized tomatoes and make a fine puree out of them
Step 3: Now, in a pressure cooker / kadhai, put some mustard oil / or any other oil/ghee as per your liking. Let the oil heat for a while on high flame for 2-3 mins.
Step 4: Once the oil is heated enough, lower the heat and start by putting big cardamoms (badi elaichi) and let it release the flavour in the oil for about 30 secs. . Next, add cinnamon stick and stir for about 15 seconds. Then add black pepper corns in it and stir fry. Also lower the heat now. Time to put cloves now, and immediately add small cardamoms (choti elaichi). Stir fry them for 15 seconds again. Add bay leaves and lastly add mace (javitri) in the oil. Now, add cumin seeds and stir fry them also for a minute.
Step 5: Now, put the fine chopped onions now and stir fry them till the get nice golden brown colour. This will take a while to get them browned and if you want this to make it happen quickly, add in a teaspoon of salt.
Step 6: Once the onions are browned enough, put in the grated garlic and sauté them as well for about 2 minutes. Then, add grated ginger and roast it as well, again for a minute.
Step 7: Now, put chopped green chillies and let them release the flavour in the oil. Will take about a minute for this. And, then add in the powdered spices (masalas) i.e. firstly add turmeric powder (approx. 1 tsp), 1 tsp of coriander powder and then 1 tsp of kashmiri red chilli (for colour) powder. You can add a dash of water if the masala seems to be dry while sautéing.
Step 9: Now, add in the pureed tomatoes and stir them as well. Put the salt (1 tsp) as soon as you put the tomatoes. Stir, and cover the pressure cooker with a lid and let it simmer for 3 min. on low flame. Then, check the masala and you could see that masala is slowly releasing the oil from it as also it is getting more reddish or rich in colour. Stir the masala so that it could not stick to the bottom and get burned. Cover again with lid and simmer again for 2 minutes.
Step 10: Now, uncover and see that the masala has completely released the oil. It’s time to add mushrooms to the masala, Stir it well so that the mushrooms would coat the masala onto them well. Put the salt (1 tsp) and give a brief stir. Cover the masala with a lid and wait for 2 to 3 minute more for the mushrooms to release all the water from them.
Step 11: Uncover it, and check if the mushrooms have released all the water from them. You could see the masala is completely cooked, and a nice earthy aroma is steaming out of it. At this stage, add green peas (hare matar) and give a nice mix to them. Cover, and let them simmer in the gravy for 2 to 3 minutes.
Step 12: Uncover again, and you could see the mushrooms and green peas gets moist and soft. To give the recipe home style touch, add 200 ml of boiling water to the masala and give a nice stir. Cover and pressure cook the gravy for 2 to 3 whistles.
Step 13: Let the cooker de-pressurizes by itself and then uncover. Remove all the whole spices and now to give them a nice dhaba style flavour and texture to the gravy, add in the fresh cream or homemade malai (approx. 4 tsp) and give a gentle stir. Add in some chopped coriander, cover and wait for 2 more minutes so that the flavour of coriander leaves also infused in the gravy. Plate it out in a bowl, add some more coriander leaves and serve hot with a choice of bread or Rice.
Enjoy…!!!
You may also like 👉 this recipe https://www.youtube.com/watch?v=lpafYU1t-50
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