Try this Matar mushroom recipe, or contribute your own.
- 1/2 tsp cumin
- 1/2 cup peas
- 3/4 cup finely chopped onions
- salt as needed
- 2 tsp oil
- 1 tsp ginger garlic paste
- 1 green chili slit (optional)
- 3/4 cup tomatoes deseeded or pureed
- 1 1/4 cup mushrooms
- turmeric a pinch
- 3/4 tsp garam masala
- 3/4 tsp red chili powder
- coriander leaves or grated ginger (optional)
- Carbohydrate 11.4237521394377 g
- Cholesterol 0 mg
- Fat 18.5556989423911 g
- Fiber 3.38320666601099 g
- Protein 3.96906099782356 g
- Saturated Fat 2.425700912934 g
- Serving Size 1 1 to 3 (143g)
- Sodium 93.8867198687848 mg
- Sugar 8.04054547342675 g
- Trans Fat 1.02031327634167 g
- Calories 220 calories
Step-by-step
- Fry cumin in hot oil until they splutter just for a min.
- Fry onions and chili until golden.
- Add ginger garlic paste and saute until the raw flavors go away.
- Fry tomatoes with salt until mushy.
- Add garam masala and chili powder. Saute until the mix leaves the sides.
- Add peas and mushrooms along with a dash of turmeric. Fry for 4 to 5 mins on a medium heat.
- Cover and cook on a low flame until done. Stir in between if needed.
- Garnish with coriander leaves and ginger.
- Serve matar mushroom with rice or chapathi.
A list of quantities misses the actual chemical mechanics required to make this dish work. Spices like cumin, garam masala, and red chili powder undergo distinct transformations when exposed to hot oil and moisture, shifting from bitter raw plant compounds into aromatic volatile oils. Without precise control over the pan, those same spices burn or remain stubbornly unintegrated.
- Heat the oil until it shimmers before dropping in the cumin seeds. Whole cumin needs 30 to 60 seconds in hot fat to release its essential oils into the pan.
- Cook the ginger-garlic paste until the sulfurous, raw aroma disappears completely, which usually takes about 60 seconds over medium heat. Do not rush this or the pungent bite will dominate the sauce.
- Reduce the deseeded tomatoes until the mixture completely separates from the sides of the pan. This indicates that the water content has evaporated and the natural sugars have concentrated.
- Keep the heat at medium when first introducing the mushrooms and peas to the pan. Frying them for four to five minutes sears the outer cellular walls before covering the pot to trap internal steam.
Excess moisture ruins the structural integrity of the mushrooms, turning them spongy rather than tender. Proper simmering requires minimal added liquid so the vegetables cook entirely in their own released juices.
