Matar Mushroom (Gravy)



Items needed:

  1. 100 grams (approx 6-8) white mushroom
  2. 1 cup green peas
  3. 1/4 cup of fine chopped potatoes
  4. 1/2 cup fine chopped onion
  5. 1/2 cup fine chopped tomatoes
  6. 1/2 teaspoon fennel seeds
  7. 1/2 teaspoon ajwain seeds
  8. 1/2 tea spoon amchoor powder
  9. 1/2 teaspoon of fine chopped ginger
  10. 1/2 teaspoon of fine chopped garlic
  11. 1 teaspoon garam masala
  12. 1/2 teaspoon of black pepper
  13. Salt to taste
  14. 1 teaspoon of Desi ghee or vegetable oil for cooking

Process:

    • Peel off the skin of mushroom and wash in running water, then cut mushrooms into 4-6pc each. ( cut as some smaller, some bigger piece)
    • Take a frying pan and heat up 1-2 teaspoons of desi ghee, or olive oil or any vegetable oil.
    • Add fennel seeds, ajwain seeds, chopped onion, ginger, and garlic; fry till become golden brown.
    • Add chopped mushroom, sprinkle a pinch of salt and black pepper; and saute till become softer and bit brown. That is approx 3-5 minutes.
    • Add Green peas and  chopped potatoes, chopped tomatoes add garam masala, amchoor powder, salt and saute for another 3-5 minutes.
    • Close the lid and let it cook at low flame. If gravy become too dry, add few 1/2 cup of water (or as thicker as you want the gravy to be).
    • Close the lid for 8-10 minutes at low flame. Once the gravy is cooked, and become thicker, close the flame, mix it again a bit, and close the lid again for another 5 mins.
Serve it hot in a bowl, and garnish with fine dill leaves and basil leaves.
Eat it hot with plain naan or kulcha:)
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