Mushroom Peas Curry / Matar Khumb Curry Recipe

Mushroom Peas Curry / Matar Khumb Curry Adapted from Neeta Mehta’s Punjabi Recipes Serves 4 What I Used: 200gm/about 4 cups mushrooms, washed and chopped into 6 (I used white button mushrooms) 1 cup green peas 2 cardamoms/elaichi/elakka 2 cloves/laung/grampoo 1 tablespoon dhania powder / malli podi 1 teaspoon red chilli powder 2 teaspoon garam masala A pinch of turmeric powder 4tbsp oil Grind together to a puree 2 large tomatoes 1 green chilli Grind together to a paste 1 large onion 6-8 flakes garlic 1" piece ginger How I Made It: 1. Heat oil. Add the cardamom and cloves. Fry for 1 min. 3. To this, add the onion-garlic-ginger paste. Cook stirring continuously until light brown. Remove from fire. 4. Add the masalas now - dhania powder, red chilli powder, garam masala and haldi with some salt. 5. Return to low heat and cook for a few seconds. Add 1 tablespoon water. 6. Add the tomato-green chilli puree. Cook till dry and oil separates from the gravy (about 10 mins) 7. Next, add the mushrooms and peas. Stir fry for 5 min. 8. Add 2 cups water. Cook on low medium heat for about 15 min till peas turn soft and oil separates. Adjust salt.

Mushroom Peas Curry / Matar Khumb Curry Adapted from Neeta Mehta’s Punjabi Recipes Serves 4 What I Used: 200gm/about 4 cups mushrooms, washed and chopped into 6 (I used white button mushrooms) 1 cup green peas 2 cardamoms/elaichi/elakka 2 cloves/laung/grampoo 1 tablespoon dhania powder / malli podi 1 teaspoon red chilli powder 2 teaspoon garam masala A pinch of turmeric powder 4tbsp oil Grind together to a puree 2 large tomatoes 1 green chilli Grind together to a paste 1 large onion 6-8 flakes garlic 1" piece ginger How I Made It: 1. Heat oil. Add the cardamom and cloves. Fry for 1 min. 3. To this, add the onion-garlic-ginger paste. Cook stirring continuously until light brown. Remove from fire. 4. Add the masalas now - dhania powder, red chilli powder, garam masala and haldi with some salt. 5. Return to low heat and cook for a few seconds. Add 1 tablespoon water. 6. Add the tomato-green chilli puree. Cook till dry and oil separates from the gravy (about 10 mins) 7. Next, add the mushrooms and peas. Stir fry for 5 min. 8. Add 2 cups water. Cook on low medium heat for about 15 min till peas turn soft and oil separates. Adjust salt.