Matar Mushroom is a tasty vegetarian dish, that combines the earthy taste of mushrooms with the sweetness of green peas (matar). Being a classic North Indian dish, it has very beneficial qualities but explodes in flavours so much that people become addicted and love it among vegetarians and non-vegetarians. Matar Mushroom recipe is delicious and easy. Dishes typically use fresh button mushrooms - very tender and absorbent of the spices. A pop of vibrancy is in the green peas, but to add a touch of minor sweetness, cut out the creamy flavours. The base of the dish, of course, cannot help but be onions, tomatoes, and varied spices ranging from cumin, and coriander, to garam masala that makes it a gravy so rich and aromatic. Preparing begins with saut ing onions until golden brown and then adding the ginger-garlic paste to give this dish its fragrance. Chopped tomatoes are added to the cooked mixture, which cooks down into a luscious sauce. Mushrooms are added which will soak in the spices and release moisture.Garnished with fresh coriander leaves, it not only adds to the presentation but also heightens the flavour. It comes out so perfectly that one can say how just the right ingredients speak of natural goodness but, of course, also present as an appetizing hearty option for all those who are searching for a healthy plant-based meal. Recipe of Matar Mushroom is quick and flavourful.

• 250 gms mushroom
• 1 cup green peas
• Ginger garlic paste
• Fresh coriander
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tomato
• Salt
• 1 tsp cumin seeds
• Cooking oil
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 onion

• Start by washing 250 gms of mushrooms. Wipe dirt using a damp cloth or paper towel to avoid soaking in water because mushrooms absorb lots of water and become soggy. Cut the cleaned mushrooms into halves or quarters, depending on the size.
• If fresh peas are being used, shell them and rinse them in cold water. For frozen peas, remove them from the freezer and leave them since they will thaw quickly during cooking.
• Heat two tablespoons of oil over medium heat in a large, heavy-bottomed pan or skillet. A heavy bottom pan is recommended for this recipe as it will distribute heat evenly without burning.
• Heat oil in a pan and add one teaspoon of cumin seeds when the oil becomes hot. The pan should have a splashy sound if the seeds are dropped. Add the cumin seeds to splutter and fragrant, which should take about 10 or 15 seconds. This is going to be a crucial step because this step is going to give oil the aromatic flavour of cumin.
• Add chopped onion 1, finely chopped, to the pan. Stir well to coat the onions in spiced oil.
• Saut onions. Stir occasionally till they turn golden brown.
• It will take about five to seven minutes for the onions to turn golden brown.
• Add ginger-garlic paste of 1 tablespoon to the pan. This aromatic spice mixture will complete the flavour profile of the dish.
• Scramble the ginger-garlic paste in the onions and saut for about 2 minutes or until the pungent smell disappears. The mixture should carry a fragrance and should not be separate or floating
• Add two chopped tomatoes finely to the pan. Mix the mixture thoroughly, letting the tomatoes mingle with the onions and spices.
• Let the tomatoes cook down until they are soft and mushy-like. This should take approximately 5-7 minutes; use occasional stirring to check on sticking.
• Add turmeric powder 1/2 teaspoon, red chilli powder one teaspoon, coriander powder one teaspoon, and salt to taste after the tomatoes are cooked. Mix well together so that the spices are well combined with the tomato-onion mixture.
• Continue cooking the mixture for another 2-3 min, ensuring that the spices are well mixed and the oil starts to separate from the tomato mixture. This is when the spices are cooked through.
• Now add the cleaned and chopped mushrooms to the pan and stir so that the mushrooms get coated along with this spice mixture.
• Add 1 cup of fresh or frozen green peas. Toss them into the mushrooms and spices evenly.
• Cover the mix using a lid and let the mushrooms and the peas cook for about 10 minutes. This step cooks the mushrooms and melts all their moisture into a savoury sauce. Stir now and then to prevent sticking. It should be done.
• After 10 minutes, remove the lid and add one teaspoon of garam masala to the pan. Garam masala adds a warm, aromatic flavour that enhances the dish.
• Add in 1/2 cup of water. How much water you use will depend on how thin or thick you want your final dish to be. More water makes for a thinner final dish.
• Cover the pan again and let it simmer for another 10 minutes. During this period, the flavours assimilate perfectly, culminating in a rich and aromatic Matar Mushroom. If the mixture appears too dry, add a bit more water.
• Serve the dish after tasting it, salting, or adjusting spices.
• Once done, remove the pan from the flame and decorate it with freshly chopped coriander leaves. This gives Matar Mushroom an appetizing look and gives it a delicious flavour.