Emily Johnson
Creamy Matar Mushroom is a delightful vegetarian dish that combines the earthy flavors of mushrooms with the sweetness of green peas, all enveloped in a rich, creamy gravy. This North Indian-inspired recipe is not only comforting but also relatively easy to prepare, making it a perfect choice for both weeknight dinners and special occasions. The key to achieving the perfect creamy texture lies in balancing the spices, using fresh ingredients, and mastering the cooking technique. Whether you're a seasoned cook or a beginner, this dish offers a satisfying blend of flavors and textures that is sure to impress.
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What You'll Learn
- Ingredients: Fresh mushrooms, peas, cream, onions, tomatoes, spices, oil, garlic, ginger, salt, pepper
- Preparation: Chop vegetables, blanch peas, slice mushrooms, mince garlic, ginger, and onions
- Cooking Base: Sauté onions, garlic, ginger, add tomatoes, spices, and cook until oil separates
- Adding Mushrooms: Stir-fry mushrooms until golden, mix with masala, and cook until tender
- Final Touch: Add peas, cream, simmer, adjust seasoning, garnish with coriander, and serve hot
Ingredients: Fresh mushrooms, peas, cream, onions, tomatoes, spices, oil, garlic, ginger, salt, pepper
To begin crafting the perfect creamy matar mushroom, it's essential to gather high-quality, fresh ingredients. Start with fresh mushrooms, preferably button or cremini, as they provide a robust flavor and hold their texture well during cooking. Ensure they are cleaned and sliced uniformly for even cooking. Peas, either fresh or frozen, add a sweet, vibrant contrast to the earthy mushrooms. If using frozen peas, thaw them beforehand to prevent cooling the dish during the final stages. These two primary ingredients form the heart of the dish, so their freshness is key.
Next, focus on the cream, which is the star of the "creamy" element. Use heavy whipping cream for a rich, indulgent texture, or opt for a lighter alternative like coconut cream for a dairy-free version. Onions and tomatoes form the base of the gravy, with onions providing sweetness when caramelized and tomatoes adding a tangy depth. Finely chop the onions and blend the tomatoes for a smooth consistency. Oil, preferably neutral-flavored like sunflower or canola, is used for sautéing, ensuring the spices and aromatics cook evenly without burning.
Speaking of aromatics, garlic and ginger are indispensable. Mince the garlic and grate the ginger to release their flavors fully. These ingredients add a pungent, warming undertone that complements the creaminess. Spices like turmeric, coriander powder, cumin powder, and garam masala are the soul of this dish, infusing it with authentic Indian flavors. Adjust the quantities based on your preference for heat and aroma. Salt and pepper are essential for balancing the flavors, enhancing both the natural sweetness of the peas and the savory depth of the mushrooms.
When preparing the dish, the sequence of adding ingredients matters. Start by heating the oil and sautéing the onions until translucent, followed by garlic and ginger for a fragrant base. Add the spices next, allowing them to bloom in the oil to release their essential oils. Incorporate the tomatoes and cook until the mixture thickens, then add the mushrooms and peas. Let them cook until the mushrooms release their moisture and the peas are tender. Finally, pour in the cream, stirring gently to combine, and simmer until the gravy reaches the desired consistency. This method ensures each ingredient contributes its unique flavor and texture to the creamy matar mushroom.
In summary, the ingredients—fresh mushrooms, peas, cream, onions, tomatoes, spices, oil, garlic, ginger, salt, and pepper—work in harmony to create a dish that is both comforting and flavorful. Each component plays a specific role, from building the base to adding depth and richness. By carefully selecting and preparing these ingredients, you can achieve a creamy matar mushroom that is not only delicious but also a testament to the beauty of Indian cuisine.
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Preparation: Chop vegetables, blanch peas, slice mushrooms, mince garlic, ginger, and onions
To begin preparing your creamy matar mushroom dish, start by gathering all the necessary vegetables: fresh green peas, mushrooms, garlic, ginger, and onions. Lay them out on a clean cutting board. Using a sharp knife, carefully chop the onions into fine pieces; aim for a consistent size to ensure even cooking. Next, peel the ginger and garlic cloves. Mince both the ginger and garlic into tiny pieces, as this will help release their flavors during cooking. Keep the minced garlic and ginger separate from the onions for now, as they will be added to the dish at different stages.
Move on to the mushrooms, which should be cleaned thoroughly to remove any dirt or debris. Use a damp cloth or paper towel to wipe the mushroom caps gently; avoid washing them under running water, as they can absorb excess moisture. Once cleaned, slice the mushrooms into uniform pieces, about ¼ inch thick. This thickness ensures they cook evenly and maintain a pleasant texture in the final dish. Set the sliced mushrooms aside in a separate bowl to keep your workspace organized.
Now, focus on the green peas. If using fresh peas, blanch them to preserve their vibrant color and tender texture. Bring a pot of water to a rolling boil and add a pinch of salt and sugar to enhance their flavor. Carefully drop the peas into the boiling water and let them cook for about 2 minutes. Immediately drain the peas and plunge them into a bowl of ice-cold water to stop the cooking process. This blanching technique locks in their freshness and ensures they remain slightly crisp. If using frozen peas, you can skip the blanching step and simply thaw them before adding to the dish.
While the peas are blanching, take a moment to ensure all your chopped and minced ingredients are ready. Double-check that the onions are finely chopped, the garlic and ginger are minced, and the mushrooms are evenly sliced. Having all the ingredients prepped and organized will make the cooking process smoother and more efficient. Place each ingredient in its own small bowl or plate, keeping them within easy reach of your cooking area.
Finally, take a moment to clean your cutting board and knife to maintain a hygienic workspace. Once everything is prepared, you’re ready to move on to the cooking stage. The chopped onions, minced garlic and ginger, sliced mushrooms, and blanched peas will form the foundation of your creamy matar mushroom dish, ensuring a harmonious blend of flavors and textures. With all the prep work complete, you can now focus on building the dish layer by layer, starting with sautéing the onions and aromatics.
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Cooking Base: Sauté onions, garlic, ginger, add tomatoes, spices, and cook until oil separates
To begin crafting the cooking base for your creamy matar mushroom, start by heating a tablespoon of oil in a heavy-bottomed pan or kadhai over medium heat. Once the oil is hot, add a teaspoon of cumin seeds and let them sizzle for a few seconds until they release their aroma. This step is optional but adds a nice earthy flavor to the base. Next, add finely chopped onions to the pan and sauté them until they turn translucent and slightly golden. The onions form the foundational sweetness and texture of your base, so ensure they are cooked evenly.
Once the onions are ready, add minced garlic and grated ginger to the pan. The garlic and ginger should be added in a 1:2 ratio (garlic to ginger) for a balanced flavor. Sauté these ingredients for 2-3 minutes until the raw smell disappears and they begin to infuse their flavors into the oil. This step is crucial as it builds the aromatic profile of your dish. Stir continuously to prevent burning, as garlic and ginger can quickly turn bitter if overcooked.
With the aromatics cooked, it’s time to add the tomatoes. Use 2-3 medium-sized tomatoes, finely chopped or pureed, depending on your preference for texture. If using chopped tomatoes, cook them until they soften and break down, releasing their juices. If using puree, let it simmer until the raw tomato taste dissipates. This process should take about 5-7 minutes. The tomatoes add a tangy sweetness and help create the gravy’s body, so ensure they are well incorporated.
As the tomatoes cook, add your spices: 1 teaspoon of coriander powder, ½ teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder (for color and mild heat), and ½ teaspoon of garam masala. Mix the spices well with the tomato mixture, allowing them to cook for 2-3 minutes until the oil begins to separate from the masala. This separation is a key indicator that the spices are roasted and the flavors are fully developed. If the mixture looks dry, add a splash of water to prevent sticking.
Finally, once the oil separates, you’ll notice the base takes on a rich, glossy appearance, and the kitchen will be filled with the aroma of the spices. At this stage, your cooking base is ready for the next steps, such as adding mushrooms and peas. This base is the heart of your creamy matar mushroom, providing depth, flavor, and the perfect canvas for the creamy elements to shine. Ensure it’s well-cooked and flavorful, as it sets the tone for the entire dish.
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Adding Mushrooms: Stir-fry mushrooms until golden, mix with masala, and cook until tender
When adding mushrooms to your creamy matar mushroom dish, the first step is to prepare the mushrooms properly. Start by cleaning the mushrooms thoroughly to remove any dirt or debris. You can do this by gently wiping them with a damp cloth or rinsing them quickly under cold water, ensuring not to soak them as mushrooms absorb water easily. Once cleaned, slice the mushrooms into uniform pieces to ensure even cooking. This preparation is crucial as it sets the foundation for the texture and flavor of the mushrooms in the dish.
Next, heat a tablespoon of oil or butter in a pan over medium-high heat. The choice of fat can influence the flavor, with butter adding a richer taste. Once the oil is hot, add the sliced mushrooms to the pan in a single layer, avoiding overcrowding, which can cause them to steam instead of sear. Stir-fry the mushrooms, allowing them to cook undisturbed for a couple of minutes on each side until they develop a golden-brown color. This step is essential for enhancing the umami flavor of the mushrooms and giving them a slightly crispy texture that contrasts beautifully with the creamy sauce.
After the mushrooms are golden, it’s time to incorporate them into the masala. Add the prepared masala (a mixture of onions, tomatoes, and spices like turmeric, coriander, cumin, and garam masala) to the pan with the mushrooms. Stir well to ensure the mushrooms are evenly coated with the masala, allowing the flavors to meld together. The masala should be cooked until the oil begins to separate, indicating that the spices are fully cooked and have released their aromas. This step is crucial for integrating the earthy flavor of the mushrooms with the robust spices of the masala.
Once the mushrooms are well mixed with the masala, add the green peas (matar) and continue cooking until both the mushrooms and peas are tender. You may need to add a splash of water or stock to prevent the mixture from sticking to the pan and to help the vegetables cook evenly. Cover the pan with a lid and let it simmer on medium-low heat for about 5-7 minutes, stirring occasionally. This gentle cooking process ensures that the mushrooms become tender without losing their texture and that the peas cook through, adding a sweet contrast to the savory masala.
Finally, adjust the seasoning by adding salt to taste and a pinch of kasuri methi (dried fenugreek leaves) for an extra layer of flavor. The kasuri methi not only enhances the overall taste but also adds a subtle bitterness that balances the creaminess of the dish. Once everything is well combined and the mushrooms are tender, your mushroom and masala mixture is ready to be incorporated into the creamy base of the matar mushroom dish. This careful addition of mushrooms ensures they are a standout element, contributing both texture and depth to the final recipe.
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Final Touch: Add peas, cream, simmer, adjust seasoning, garnish with coriander, and serve hot
Once your mushroom and onion mixture has cooked down and the spices have melded together, it's time to add the final elements that will transform this dish into a rich and creamy delight. Start by gently folding in the fresh or thawed peas, ensuring they are evenly distributed throughout the pan. Peas not only add a pop of color but also a subtle sweetness that complements the earthy mushrooms. Allow the peas to cook for a couple of minutes, just enough to warm them through and soften slightly, while still retaining their vibrant green hue.
Next, pour in the cream, stirring continuously to incorporate it into the mixture. The cream will create a luscious, velvety texture that binds all the flavors together. As the cream heats up, it will thicken slightly, coating the mushrooms and peas in a decadent sauce. Keep the heat on medium-low to avoid curdling the cream, and let the dish simmer gently for about 5-7 minutes. This simmering process allows the flavors to meld further and ensures the peas are perfectly cooked.
While the dish simmers, take a moment to taste and adjust the seasoning. Add a pinch of salt if needed, or a bit more garam masala or kasuri methi (dried fenugreek leaves) to enhance the depth of flavor. Remember, the goal is to achieve a harmonious balance of spices, creaminess, and natural sweetness from the peas. If the sauce feels too thick, you can splash in a little water or milk to adjust the consistency to your liking.
Once the creamy matar mushroom has reached the desired consistency and flavor, it's time to plate it. Transfer the dish to a serving bowl, and garnish generously with freshly chopped coriander leaves. The coriander adds a burst of freshness and a bright, herbal note that contrasts beautifully with the creamy richness of the dish. You can also sprinkle a pinch of kasuri methi on top for an extra layer of aroma.
Serve the creamy matar mushroom hot, as the warmth enhances its comforting qualities. This dish pairs wonderfully with steamed rice, naan, or roti, allowing you to soak up every last bit of the creamy sauce. The final touch of peas, cream, and coriander elevates this humble mushroom dish into a luxurious, restaurant-style meal that’s perfect for both everyday dinners and special occasions. Enjoy the rich flavors and the satisfaction of a well-executed final touch!
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Frequently asked questions
The key ingredients include mushrooms, green peas (matar), onion, tomato, ginger-garlic paste, cream, cashew paste, spices (like turmeric, coriander powder, garam masala, and red chili powder), butter or oil, and fresh coriander for garnish.
You can achieve a creamy texture by blending soaked cashews or almonds into a paste and adding it to the gravy. Alternatively, use coconut milk or yogurt as a dairy-free option.
Yes, you can prepare it in advance and store it in the refrigerator for up to 2 days. Reheat it on the stovetop or in the microwave, adding a splash of water or cream to restore the creamy consistency.
