Matar Mushroom Masala – Spicy Green Peas and Mushrooms

Matar or Green Peas – high on antioxidants, loaded with fiber and proteins, generous amount of vitamins, yet low on calories. Excellent for your heart and bones.
Mushrooms – a storehouse of iron, packed with proteins and antioxidants and a wealth of vitamins and minerals. No fats, no cholesterol and very low on carbohydrates… a staple for diabetics.
When these two stars come together, backed with a thick luscious gravy, what you get is a guaranteed super-tasty, super-healthy, super super super dish.
matar-mushroom-masalaPreparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:
2 cups of boiled peas
200 grams button mushrooms, cut into halves or quarters, depending on the size
3 medium or 2 large onions, finely chopped
2 medium size tomatoes, pureed
1 tbsp ginger-garlic paste
3 tbsp butter / oil
1 cinnamon stick
2 cardamoms
2 cloves
1 bay leaf
2 tsp cumin seeds
2 tsp Kashmiri chili powder. This gives that gorgeous red color without burning your tongue.
1 tsp turmeric powder
1 tsp corriander powder
1 tsp garam masala powder
1 tsp honey or sugar
1/2 to 1 cup water…as per your desired thickness of the gravy
Salt as per taste
1 tsp lemon juice
Chopped coriander for garnishing

Method:
1. Heat butter / oil in a kadhai or a broad, nonstick pan.
2. Add cumin seeds and let them splutter.
3. Add the whole spices – cinnamon, cardamom, cloves and bay leaf. Fry on medium till aromatic.
4. Fry onions till translucent and golden brown. Be careful not to burn.
5. Add the ginger-garlic paste and fry for a minute.
6. Add the spice powders – turmeric, coriander, Kashmiri chili… and fry for a minute.
7. Add the tomato puree and fry till the oil starts leaving from sides.
8. Tumble in the boiled peas and mushrooms and give a good stir.
9. Now add water, sprinkle salt and let it simmer for around 10 minutes or till the veggies are cooked.
10. Lastly, sprinkle the garam masala powder, squeeze lime juice and add a dash of honey / sugar
11. Let it cook on low for another 3-4 minutes.
10. Garnish with chopped coriander. Serve hot with chapatis, fulkas, naan, jeera rice or steamed rice.

P.S.: You can also use Paneer or Cottage Cheese in place of mushrooms.
Adding honey / sugar gives a lift to the flavors.
Step 3 can be kept optional.

Always remember…the more time you invest cooking each step, the more flavors you add to your dish. Patience is the key 🙂

Veg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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