Mushroom Matar Recipe

• 1 cup (8 ounce) Mushroom
• 1 cup (8 ounce) Peas (frozen better)
• 1 tsp Dhania Powder
• 1 tsp Jeera Powder
• 1-2 tsp Chili Powder
• Water (if required)
• 4-5 tsp Oil
• 1 sprig Coriander Leaves (for garnishing)
• 2 Onions (medium) (finely chopped)
• 3 Tomato (finely made into puree)
• 1 inch Cinnamon
• 2 Cardamoms
• 4-5 Cashew Nuts
• 1 inch Ginger (finely graded)
• 5-6 Garlic Flakes (finely grinded into a paste)
• Salt to taste

• Clean the mushrooms and cut them into 2 pieces.
• Put oil in a pan and add cinnamon, cardamom, ginger, garlic, salt and fry it for a 30 sec.
• Put onions and fry them until they are done.
• Add the tomato puree and fry it until it leaves oil at the edges.
• Add cashew paste, chili powder, dhania powder and Jeera powder fry it for 2
• Put mushrooms, matar into the gravy and cook them for 5-10 minute.
• Pour 1 cup of water to boil it for 2 minutes.
• Decorate it with finely cut coriander leaves.