Saucepans and Spices

View Original

MATAR MUSHROOM DO PYAZA

Shilpa Anand

This delicious and simple mushroom and peas recipe is a semi-dry dish which is cooked with double onions ( hence the name Do PYAZA) and minimal spices.

Its vegan option friendly as cream and yogurt can be omitted or substituted with cashews, and almonds

Best enjoyed with Puris or Indian bread

INGREDIENTS:

  • 250 gms of button  mushrooms 

  • ½ -1 cup green peas( MATAR ) 

  • 1-2 onions, grated

  • 1onion, cut into 1inch squares

  • 1tbsp Ginger paste

  • 1 tbsp Garlic paste

  • 1tbsp Dahi ( yogurt) optional 

  • 1Green chili, chopped

  • 1-2 Tomatoes, grated or puréed 

  • ½ -1tsp turmeric powder

  • 1-2 tsp coriander powder

  • 2-3 tsp red chili powder

  • ½ tsp Shilpa’s Masala Mill garam masala

  • ¼ tsp black pepper powder 

  • 1cinnamon

  • I Badi elaichi ( cardamom )

  • 1bayleaf

  • 3-4 tbsp oil 

  • 1tsp Kasuri Methi

  • 1tbsp cooking cream ( can add more if the creamy taste is desired) 

  • Salt to taste 

  • Hot water 

INSTRUCTIONS:

  • Pat dry mushrooms and slice them 

  • Marinate mushrooms in a little salt, chili powder, black pepper, and turmeric powder. Mix well to coat the mushrooms. Keep aside for 10-15 mins

  • Heat 1-2 tsp oil and stir  fry the mushrooms for 3 -5 mins ( we are just browning them not cooking as mushrooms will cook later  in the sauce too)

  • Remove and keep aside 

  • In the same pan, fry the onion cubes until translucent. Remove and keep aside

  • Add more oil to the same pan 

  • Add cumin seeds and let them splutter

  • Add bay leaf and cinnamon, green chili and cardamom 

  • Add grated onion 

  • Fry until onion turns brown 

  • Add ginger-garlic paste. Stir fry for 1 min

  • Add red chili powder, coriander powder, and turmeric powder. Fry for 30 secs

  • Add yogurt and fry until the oil is visible

  • Add tomato purée

  • Fry until oil separates( can cover and cook for 2-3 mins on medium)

  • Now add the peas

  • Mix well 

  • Cover and cook for 3-4 mins 

  • Oil should separate on the surface

  • Add salt 

  • Now add hot water

  • Cover and cook the peas on low flame for 5-6 mins or until peas are cooked

  • Add the fried mushrooms

  • Add cooking cream 

  • Add Kasuri Methi 

  • Cover and cook for 5-6 mins 

  • Now add the fried onion pieces

  • Add garam masala and coriander

  • That’s it, your restaurant style MATAR mushroom do pyaza is ready

Serve hot and enjoy with Puris, Rotis, naans or Pulao

SPICE LEVEL: 🌶🌶🌶