Mutter Mushroom

A semi gravy dish of peas and mushroom which is mildly spiced. This is a North Indian dish usually served with parathas, rotis or naans.
  • Passive
    0 minutes
  • Prep
    20 minutes
  • Cook
    25 minutes
  • Servings
    4 People

Ingredients

For the Masala Paste:-
  • 3 cloves
  • 2 Cardamom
  • 1 inch Cinnamon stick
  • 4 Black Pepper Corns
  • 1 tsp Coriander seeds
  • 3 Garlic cloves
  • 1/2 inch Ginger Piece
  • 1 small Onion (roughly chopped)
  • 2 large Tomatoes (roughly chopped)
  • 2 Green chilies (roughly chopped)
  • 8-10 Cashewnuts
  • 1 tbsp Coriander (roughly chopped)
Other Ingredients:-
  • 3 tbsp Oil (plus 1 tsp)
  • 1 tsp Cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1/2 tsp Garam masala
  • 2 tbsp Milk Cream (or use 2-3 tbsp milk)
  • 1 1/2 cup Green Peas (I used frozen)
  • 2 cup Mushrooms (sliced or cut into quaters)
  • 1 tsp Kasoori meethi

Instructions

  • 1 Add all the ingredients mentioned under 'For the masala paste' in a grinder.
  • 2 Grind till a fine paste.(Do not use any water here while grinding). Keep paste aside.
  • 3 In a small skillet, saute the mushrooms in 1 tsp oil and 1/4 tsp salt to it.
  • 4 Saute till mushrooms are cooked.
  • 5 In another pan, add 3 tbsp oil. Add the cumin seeds. Allow them to sizzle. Fry the ground paste on low flame for about 15 minutes.
  • 6 Add the turmeric powder, chili powder and garam masala. Fry for 2 minutes.
  • 7 Add the milk/milk cream. Fry for 30 seconds.
  • 8 Mix in the green peas.
  • 9 Add 1 cup water. Cover and cook till peas are cooked. (I used frozen peas, so they cooked faster). The gravy thickens by now.
  • 10 Next, add in the cooked mushrooms and allow the gravy to simmer for 2 minutes.
  • 11 Crush kasoori meethi in between your palms (thats to release the aroma from the meethi leaves) and add it to the dish. Mix well and cook for further 1 minute.
  • 12 Mutter mushroom is ready.
  • 13 Serve hot with rotis/parathas.(See recipe notes below).

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