Title: Mushroom Matar - Indian Mushroom & Peas Stirfry
Categories: Indian
Yield: 2 Servings
8 oz Mushrooms
1/2 c Peas; (fresh or frozen)
3 tb Oil
1/3 c Onions; finely chopped
1 cl Garlic; finely chopped
1 lg Tomato; finely chopped,
-(about 3/4 c)
1 Thai green chilli; up to 2,
-chopped, adjust to taste
1/2 ts Fresh ginger; minced
1/4 ts Turmeric powder
1/2 ts Coriander powder
1/4 ts Red chili powder; adjust to
-taste
1/4 ts Amchoor; (dry mango powder,
-substitute with fresh lemon
-juice to taste)
Salt to taste
1 pn Sugar
1 pn Kasuri methi; generous,
-(dried fenugreek leaves,
-crushed between palms)
Cilantro; chopped; for
-garnish
Clean the mushrooms and slice them. If using frozen peas, thaw them.
Set aside.
In a pan/wok/kadhai, on high, heat up the oil to smoky point.Reduce
the heat to medium & add the chopped onions & garlic.
When the onions start to soften & turn lightly brown, add the chopped
tomatoes, green chilies, ginger, turmeric, coriander,amchoor and red
chili powder to the kadhai and turn heat to medium-low.
Let the tomatoes cook down and soften, cook this masala until you see
oil separating on sides.
At this point turn heat to medium high & add the sliced mushrooms.
Also add pinch of salt.
Cook the mushrooms until the are tender.
They will slowly release their water and start to shrink in size.
I used white button mushrooms & it took they approximately 6-8
minutes to cook.
The time will depend on the variety of mushrooms you are using.
Once the mushrooms are sweaty and have shrunk in size, add the
peas,adjust the salt, sprinkle the sugar and also add the kasuri
methi.
Cover for 5 minutes on medium - low heat and let cook.
Garnish with chopped cilantro. You can also squirt little lemon
juice/vinegar if you like. Serve immediately.
