Mushroom Matar is a delightful, fulfilling vegetarian dish that showcases the earthy tastes of mushrooms with the sweetness of green peas, or 'matter'. This North Indian recipe is an all-time favourite because of its colour, aromatic spices, and hearty character. It is a regular feature on Indian dinner tables. Discover this delicious mushroom matar recipe. The dish usually starts with fresh mushrooms, which are probably button or cremini, saut ed until golden brown to enhance the natural umami flavour. Then bright green peas add a tremendous sweet burst and a pop of colour to the dish, together, creating a fabulous contrast of taste and texture. The preparation for this recipe is initiated by chopping onions, ginger, and garlic, which are then cooked until golden in colour and fragrant. The flavour base of the dish is as follows - cumin, coriander, garam masala, and turmeric are used to create a flavourful sauce for the mushrooms and peas. Added to the skillet are tomatoes that heighten their acidity and depth, which should be allowed to simmer until the mushrooms become tender and imbued with spices. Follow with a dollop of cream or yoghurt for a final touch of richness. It is best when served with steamed basmati rice, roti, or naan, bringing out the flavour of the gravy. Besides all this, it is healthy, as it contains proteins and vitamins. Mushroom Matar makes for a wonderful fare to be enjoyed on a weeknight or a festive meal. This dish is versatile, and always appealing to vegetarians as well as meat lovers alike.

• 250 gms mushroom
• 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

• A tasteful mushroom matar is a great way to enjoy a comfort food while at the same time enlivening your senses.
• You mix earthy mushrooms with sweet-tasting green peas in a rich, spiced sauce, which is very gratifying yet easy to make.
• To start, gather your ingredients. You are to wash 250g of mushrooms and then clean out the dirt and debris from them.
• Cut them in halves so that they cook evenly.
• That out 1 cup of fresh or frozen green peas or deshell fresh peas, either will do very well here, adding their flashes of colour and brightness that suit the earthiness of the mushrooms.
• With that done, the first step is to put two tablespoons of oil in a large pan and heat it on medium flame. A vegetable or mustard oil would do well in this context.
• When the oil is hot, add one teaspoon of cumin seeds. Allow it to sputter for a few seconds.
• This releases the aromatic oils from the seeds and gives the oil a warm, nutty flavour that enriches your curry.
• While the cumin seeds chatter away, it's the perfect time to add the next ingredient.
• Add one chopped onion and saut it until it is golden brown. It should take about 5-7 minutes, and stir occasionally to ensure all the onions are nicely cooked. It is this caramel colour of onions that lends curry such depth of flavour.
• Now that your onions are soft and caramelised, add one tablespoon of ginger-garlic paste to it. Allow it to saut in the pan until that raw smell is gone.
• That should take you about a minute. It is the ginger and garlic combination that gives it a vibrant kick and introduces a depth of flavour into your curry preparation.
• In the pan, add two finely cut tomatoes along with 1/2 Tsp of turmeric powder, 1 Tsp of red chilli powder, 1 Tsp of coriander powder, and salt to taste.
• Mix all well in the pan.
• It should be left to cook until the tomatoes soften and spices combine to make a scented paste.
• It is important because it creates the rich, intricate flavour profile typical of this amazing curry.
• When the tomatoes break down, it's time for the stars: mushrooms and peas.
• Carefully add the cleaned and halved mushrooms with the green peas to the pan.
• Toss everything together so that the mushrooms and peas are well coated with the spicy tomato mixture.
• It should be cooked for about 10 minutes, allowing the mushrooms to let out their moisture and absorb the spices.
• The bright colours of the dish will begin to come together in the pan, and the aroma should fill your kitchen by now.
• As soon as the mushrooms and peas have softened down, add a teaspoon of garam masala to give the dish extra flavour, and then add 1/2 cup water.
• This will become a luscious sauce that brings everything together.
• Cover the pan with the lid, and cook for another 10 minutes.
• Simmering deepens the flavours into an agreeable, perfect blend of spices and vegetables.
• After another 5 minutes, remove the lid and give the curry a gentle stir.
• Mushrooms must be well-cooked and peas perfectly cooked.
• Finish by garnishing with fresh coriander leaves, which bring great colour to the dish and a fresh herbal note to the curry.
• Serve the mushroom matar hot with warm naan or steamed basmati rice for a meal for the best possible main dish.
• Each morsel of the dish is a perfect blend of flavours and textures that would surely please vegetarians and non-vegetarians alike. Savour the comfort of this homemade curry, a delight for any special occasion.