Mushroom matar sabji (Mushroom and green peas vegetable curry)
Mushroom matarsabji (Mushroom and green peas vegetable curry) is a very tasty delicacy which one can enjoy during winters. It is a very popular dish of Bihar and North India.
Mushroom 250 gm, green peas 100gm, Onion 1 chopped, 1 tomato chopped, paste of onion 2 table spoons, garlic 1 tea spoon, ginger 1 tea spoon, 1 tea spoon garam masala powder, Dhaniya(coriander) powder 1 tea spoon, jeera powder 1 tea spoon, black pepper powder half spoon, red chili powder 1 tea spoon, turmeric powder 1 tea spoon,Oil 4 table spoon, salt to taste. Poshtadana 2 table spoonssoaked for10 min and ground into paste, cashew or peanuts 5 pcs ground with water into a paste.
Boil the mushroom and keep aside, chop mushroomonion and tomato into small pieces.
Put some oil or butter in pan, heat it and sauté cut mushroom adding salt and pepper powder. Keep aside after it is light brown.
Heat oil in kadai, put 2 pieces of tejpatta and chopped onion, peas and fry till it becomes brown. Add salt, paste of garlic, ginger and onion, haldipowder 1 spoon and other powders, cashew and pohsta paste, tomato except garam masala and cook on medium flame till the spices are cooked. Now add mushroom and again cook till oil starts oozing out.
Add water to make curry and allow it to boil. Add 1 spoon garam masala and stop when the curry has reached desired thickness. Garnish the curry with green coriander leaves or kasoorimethi.
The delicious Bihari dish, Mushroom MatarSabji(Mushroom and green peas vegetable curry)is now ready to serve and can be had with rice, roti or paratha.