Matar Mushroom Masala, Peas Mushroom Masala

Matar Mushroom Masala, Peas Mushroom Masala.

Matar Mushroom Masala Makes an excellent side dish for roti and chapati. This recipe for peas and mushroom curry is sure a winner. With step by step pictures.

This is an excellent Matar Mushroom curry that goes well with roti or chapati. Mushrooms adds that earthiness to the gravy. Its lite, filling and dum-da-dum-dee-delicious. I use fresh peas in this recipe.

Here is how I do Matar Mushroom Masala.

Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.

Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, mushrooms reduced to half the size and the mixture nice and brown.

Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.

Cover the pan with a lid and let the Matar Mushroom masala simmer on a low flame for 15-20 minutes until the mixture is semi-dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom. Repeat with me. Consistency should be semi-dry.

Once the mixture is well cooked and semi-dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove Matar Mushroom masala from heat and garnish with green chillies and coriander leaves. Serve Matar Mushroom masala hot with roti / chapati.

• 200 grams Mushrooms
• 200 grams fresh Peas
• 3 tablespoon Oil
• 1 heaping teaspoon kasuri methi
• 1 inch piece ginger, finely minced
• 2 medium onion, finely chopped
• 4 tomatoes
• 1 teaspoon turmeric powder
• 2 teaspoon pepper powder
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 1/2 cup milk

1. Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.
2. Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, reduced to half the size and the mixture nice and brown.
3. Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.
4. Cover the pan with a lid and simmer on a low flame for 15-20 minutes until the mixture is semi-dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom.
5. Once the mixture is well cooked and semi-dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove from heat and garnish with green chillies and coriander leaves.
6. Serve hot with roti / chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Side dish
• Cuisine: North Indian

• 200 grams Mushrooms
• 200 grams fresh Peas
• 3 tablespoon Oil
• 1 heaping teaspoon kasuri methi
• 1 inch piece ginger, finely minced
• 2 medium onion, finely chopped
• 4 tomatoes
• 1 teaspoon turmeric powder
• 2 teaspoon pepper powder
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 1/2 cup milk

1. Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.
2. Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, reduced to half the size and the mixture nice and brown.
3. Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.
4. Cover the pan with a lid and simmer on a low flame for 15-20 minutes until the mixture is semi-dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom.
5. Once the mixture is well cooked and semi-dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove from heat and garnish with green chillies and coriander leaves.
6. Serve hot with roti / chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Side dish
• Cuisine: North Indian

Find it online : https://www.kannammacooks.com/matar-mushroom-masala/

Paneer Bhurji, Paneer Bhurji Recipe, Scrambled Paneer recipe.

Easiest and most flavorful Paneer Bhurji recipe. Can be made in under 20 minutes. Indian scrambled cheese recipe. Perfect for breakfast or as a side dish for roti / chapati.

“Life is great. Cheese makes it better.” Paneer Bhurji – Indian scrambled cheese is such a clever idea stolen from scrambled eggs. It makes a great breakfast, a perfect accompaniment and its the easiest to put together. There is a saying, “Age is something that doesn’t matter, unless you are a cheese.” Indeed!…but with one exception and that’s paneer. Indian Paneer is a fresh cheese like Ricotta. Its very easy to make at home. But today I am using store bought paneer for the sake of convenience. Indian Paneer does not melt like traditional cheese. The texture can be compared to that of halloumi cheese.

The best thing about this Paneer Bhurji recipe is that it can be put together in under 20 minutes with the basic of ingredients. So what are you waiting for. Come with me. I will show you how to make a great Paneer Bhurji.

Take a pan and heat some oil in it until hot. Add in the cumin seeds and let it splutter. Once the cumin seeds pop, add in the finely chopped onions and the green chillies. If you want it spicy add more green chillies and you can cut it finely and add if you like to eat chillies. Let it cook for 3-4 minutes on medium flame until the onions are soft and tender.

Add in the finely chopped tomatoes, chopped capsicum and the salt. Cook for another 3-4 minutes in medium flame until the tomatoes are lightly cooked and the capsicum is soft.

In the mean time, shred the paneer. Once the tomato capsicum mixture is cooked, add in the paneer and saute to combine. Add in the coriander leaves and mix well to combine. Immediately remove from heat.

• 2 teaspoon Vegetable Oil
• 1/4 teaspoon Cumin Seeds
• 2 medium sized Onions, finely chopped
• 2 Green Chillies
• 1 medium Tomato, finely chopped
• 1/2 teaspoon Salt
• 1 medium Capsicum, finely chopped
• 200 grams Paneer, shredded
• 5 - 6 stalks Coriander Leaves, chopped

1. Take a pan and heat some oil in it until hot. Add in the cumin seeds and let it splutter. Once the cumin seeds pop, add in the finely chopped onions and the green chillies. If you want it spicy add more green chillies and you can cut it finely and add if you like to eat chillies. Let it cook for 3-4 minutes on medium flame until the onions are soft and tender.
2. Add in the finely chopped tomatoes, chopped capsicum and the salt. Cook for another 3-4 minutes in medium flame until the tomatoes are lightly cooked and the capsicum is soft.
3. In the mean time, shred the paneer. Once the tomato capsicum mixture is cooked, add in the paneer and saute to combine. Add in the coriander leaves and mix well to combine. Immediately remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side dish
• Cuisine: North Indian