RECIPE:
Spicy and Delicious: Matar Mushroom Curry
A spicy vegetarian dish rich in proteins and even richer on taste that you can enjoy with naan or rice. Chef Sanjay Patel shows how to make it at home.
(Above): Matar Mushroom curry [Photo: Amar D. Gupta | Siliconeer]
Ingredients:
Main Ingredients
• 1 tsp cooking oil
• 8 oz or 2¾ cups mushrooms cut into bite size pieces
• 1 1/3 cup green peas
Paste One
• 2 tbsp cashews
Paste Two
• 1 tsp cooking oil
• 1 medium (1 cup) onion, roughly chopped
• 1 in. ginger, cut into big pieces
• 2 cloves garlic, cut into big pieces
• 2 medium (1½ cups) tomatoes, roughly chopped
Other Ingredients
• 2 tsp cooking oil
• ½ tsp Cumin seeds
• 2 green chilies, finely chopped
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp dried fenugreek leaves (kasoori methi)
• salt to taste
Method:
Make Paste One. Soak cashew nuts in water for 10-15 minutes (in these 15 minutes prepare all other ingredients). Then grind into smooth paste and keep it aside.
Make Paste Two. Heat 1 tsp cooking oil in a pan on medium heat. Once hot, add onions, ginger and garlic. Stir and cook till onions are translucent. All the layers of onion will start to separate. At that time add tomatoes. Cook till tomatoes become soft. Turn off the stove and let it cool. Grind into smooth puree and keep aside. Prepare Main Ingredients. Take green peas in a microwave-safe bowl. Add 1 tbsp water, pinch of salt and cover. If using frozen green peas, cook them in microwave for 2 minutes, if using fresh green peas, cook them in microwave for 5 minutes (depending on the power of your microwave).
Meanwhile, heat 1 tsp cooking oil in the same pan on medium heat. Once hot, add the mushrooms. Cook them well. Mushroom releases its own water and once all the water dries up you will know it’s cooked. Remove from the pan and keep aside.
Make Curry. Heat 2 tsp cooking oil in the same pan on medium heat. Once hot, add cumin seeds. Allow it to sizzle. Then add chopped green chilies and cook for 30 seconds. Now add onion-tomato paste. Mix it and let it cook till all the moisture evaporates and oil starts to leave from the sides. Add red chili powder, turmeric powder, coriander powder, garam masala, kasoori methi and salt. Mix it well. If needed sprinkle about tbsp of water so spices don’t burn. Let the masala cook for a minute.
Add 1 cup of water. Mix it properly. Then add cashew nut paste and mix well. Finally, add cooked mushrooms and green peas. Mix well and cook for 3-4 minutes. (Adjust the gravy consistency to your liking by adding more water.)
Serve hot with naan or rice pilaf.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
