Sanjeev Kapoor's Easy Matar Mushroom Recipe: A Flavorful Veg Delight

Matar Mushroom, a delightful North Indian dish that combines the earthy flavors of mushrooms with the sweetness of green peas, is a favorite in many households. Renowned chef Sanjeev Kapoor, known for his expertise in Indian cuisine, offers a simple yet flavorful recipe that elevates this classic dish. His version of Matar Mushroom is a perfect blend of spices, creamy texture, and aromatic herbs, making it a must-try for both beginners and seasoned cooks. By following Sanjeev Kapoor’s step-by-step instructions, you can recreate this restaurant-style dish in your own kitchen, impressing family and friends with its rich taste and comforting appeal. Whether you’re a fan of vegetarian cuisine or looking to explore new flavors, this recipe is a wonderful addition to your culinary repertoire.

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Ingredients Preparation: Gather fresh peas, mushrooms, spices, onions, tomatoes, ginger-garlic paste, and oil

To begin preparing Matar Mushroom as per Sanjeev Kapoor’s recipe, start by gathering fresh peas. If fresh peas are unavailable, frozen peas can be a convenient alternative. Ensure they are thawed and drained well before use. Fresh peas add a natural sweetness and texture to the dish, so prioritize quality. Next, collect mushrooms, preferably button mushrooms, as they pair perfectly with peas. Clean the mushrooms thoroughly by wiping them with a damp cloth or rinsing them quickly under cold water to remove any dirt. Pat them dry with a kitchen towel to avoid excess moisture in the dish.

Move on to the spices, which are the heart of this recipe. Gather turmeric powder, coriander powder, cumin powder, garam masala, and Kashmiri red chili powder. These spices will lend warmth, color, and depth to the curry. Additionally, keep whole spices like bay leaves, cinnamon sticks, cloves, and green cardamoms ready for tempering, as they form the base flavor profile. Ensure all spices are fresh to maximize their aroma and taste.

Onions and tomatoes are essential for the gravy base. Finely chop one large onion and two medium-sized tomatoes. The onions will be sautéed until golden brown to add sweetness, while the tomatoes will provide tanginess and thickness to the curry. If you prefer a smoother gravy, you can blanch and puree the tomatoes instead of chopping them. Alongside these, prepare ginger-garlic paste by grinding equal quantities of fresh ginger and garlic into a fine paste. This paste is a key ingredient that infuses the dish with its signature flavor.

Finally, have oil ready for cooking. Traditionally, mustard oil or ghee is used for its rich flavor, but you can also opt for neutral-flavored oil like sunflower or vegetable oil. Measure out the required quantity and keep it handy. Organizing all these ingredients in advance ensures a seamless cooking process, allowing you to focus on the technique without interruptions. With everything prepared, you’re now ready to follow Sanjeev Kapoor’s steps to create a delicious Matar Mushroom.

Masala Base: Sauté onions, add ginger-garlic paste, tomatoes, and cook until oil separates

To begin crafting the masala base for Matar Mushroom as inspired by Sanjeev Kapoor, start by heating a tablespoon of oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add a pinch of cumin seeds and let them sizzle for a few seconds until they release their aroma. This step is optional but adds a depth of flavor to the dish. Next, add finely chopped onions to the pan. Sauté the onions patiently, stirring occasionally, until they turn translucent and lightly golden brown. This process should take about 5-7 minutes, and it’s crucial for building the foundation of the masala base.

Once the onions are sautéed to perfection, add a tablespoon of ginger-garlic paste to the pan. Ensure the paste is evenly distributed and cook it for 2-3 minutes, stirring continuously to prevent burning. The raw smell of the ginger-garlic paste should dissipate, leaving behind a fragrant and slightly toasted aroma. This step is essential for integrating the flavors of ginger and garlic into the masala base without overpowering the dish.

After the ginger-garlic paste is cooked, add finely chopped tomatoes to the pan. Mix well and cook the tomatoes until they become soft and mushy, blending seamlessly with the onions and ginger-garlic mixture. This should take about 5-7 minutes. As the tomatoes cook, you’ll notice the oil beginning to separate from the masala, which is a key indicator that the mixture is ready for the next step. If the mixture appears too dry, sprinkle a little water to prevent sticking, but avoid adding too much to maintain the consistency of the masala.

Continue cooking the mixture until the oil completely separates and starts to float on top of the masala. This is a critical stage in the process, as it signifies that the spices and ingredients have been cooked thoroughly and the flavors have melded together. The masala should now have a rich, vibrant color and a thick, cohesive texture. At this point, you can proceed to add the spices and other ingredients as per Sanjeev Kapoor’s recipe, knowing that your masala base is perfectly prepared to absorb and enhance the flavors of the matar (peas) and mushrooms.

Finally, before adding the next set of ingredients, take a moment to appreciate the aroma and texture of the masala base. It should be fragrant, with the sweetness of caramelized onions, the tanginess of tomatoes, and the warmth of ginger-garlic. This masala base is the heart of the Matar Mushroom dish, and its proper preparation ensures that the final dish will be flavorful, balanced, and true to Sanjeev Kapoor’s culinary style. With the masala base ready, you’re now set to add the mushrooms, peas, and spices to complete this delicious vegetarian curry.

Adding Vegetables: Incorporate mushrooms and peas, stir well, and cook until tender

When adding vegetables to your Matar Mushroom dish, as per Sanjeev Kapoor's recipe, the key is to ensure that both the mushrooms and peas are cooked to perfection, retaining their texture and flavor. Begin by preparing your mushrooms—button mushrooms are typically used in this recipe. Clean them gently with a damp cloth or brush to remove any dirt, then slice them evenly. This ensures they cook uniformly. Similarly, if you’re using fresh peas, blanch them briefly to retain their vibrant green color and natural sweetness. If frozen peas are your choice, thaw them and pat dry to avoid excess moisture in the dish.

Once your mushrooms and peas are ready, incorporate them into the pan where your onion-tomato gravy is simmering. Add the sliced mushrooms first, as they take slightly longer to cook than the peas. Stir them gently but thoroughly, ensuring they are well-coated with the gravy. This helps the mushrooms absorb the flavors of the spices and masalas. After about 2-3 minutes, add the peas and mix well. The combination of mushrooms and peas not only adds a delightful texture but also balances the earthy flavor of the mushrooms with the sweetness of the peas.

Continue to cook the vegetables on medium heat, stirring occasionally to prevent sticking or burning. The goal is to cook them until they are tender but not mushy. This usually takes about 5-7 minutes. Keep an eye on the consistency of the gravy; it should thicken slightly as the mushrooms release their moisture. If the mixture appears too dry, sprinkle a little water and cover the pan for a minute to allow the vegetables to steam gently. Avoid overcooking, as it can make the mushrooms rubbery and the peas lose their bite.

As the vegetables cook, the flavors will meld beautifully with the gravy. The mushrooms will become soft and spongy, absorbing the rich spices, while the peas will add a pop of color and sweetness. Taste the dish at this stage and adjust the seasoning if needed—a pinch of salt, a dash of garam masala, or a squeeze of lemon juice can elevate the flavors. The vegetables should be perfectly cooked, enhancing the overall appeal of the Matar Mushroom.

Finally, once the mushrooms and peas are tender, give the dish a final stir to ensure everything is well combined. The gravy should cling to the vegetables, creating a cohesive and appetizing dish. Turn off the heat and let it rest for a couple of minutes before serving. This allows the flavors to settle, making each bite more flavorful. Adding vegetables in this manner, as guided by Sanjeev Kapoor’s recipe, transforms the dish into a hearty and satisfying meal, perfect when paired with roti, naan, or steamed rice.

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Spice Adjustment: Season with turmeric, coriander, garam masala, and salt to taste

When adjusting the spices in Sanjeev Kapoor’s Matar Mushroom recipe, the first step is to add turmeric. Turmeric not only imparts a vibrant yellow hue to the dish but also adds a subtle earthy flavor. Start by adding ½ teaspoon of turmeric powder to the onion-tomato gravy after it has thickened. Stir well to ensure the turmeric is evenly distributed, allowing it to cook for a minute to release its aroma. This step is crucial as turmeric forms the base flavor profile of the dish, complementing the mushrooms and peas without overpowering them.

Next, incorporate coriander powder to enhance the dish’s depth and warmth. Add 1 teaspoon of coriander powder and mix thoroughly, ensuring it blends seamlessly with the gravy. Coriander powder adds a mild, nutty flavor that balances the richness of the mushrooms and the sweetness of the peas. Allow the spices to cook together on medium heat for 2-3 minutes, stirring occasionally to prevent burning. This step helps to toast the coriander, intensifying its flavor and integrating it harmoniously with the other ingredients.

The addition of garam masala is what elevates the dish to its authentic North Indian flavor. Sprinkle ¾ teaspoon of garam masala into the gravy towards the end of cooking, as this spice blend is best added late to preserve its aromatic qualities. Garam masala contributes a warm, complex flavor with hints of cinnamon, cardamom, and cloves. Gently mix it in and let it simmer for 1-2 minutes, allowing the flavors to meld without losing the spice’s freshness. Be cautious not to overdo it, as garam masala can quickly dominate the dish.

Finally, salt is the key to bringing all the flavors together. Add salt to taste, starting with ¾ teaspoon and adjusting as needed. Salt enhances the natural flavors of the mushrooms, peas, and spices, ensuring no ingredient is overshadowed. Taste the gravy after adding the salt and adjust if necessary, keeping in mind that the dish should have a balanced, savory profile. Remember, it’s easier to add more salt later than to fix an overly salty dish.

Throughout the spice adjustment process, maintain a medium flame to allow the flavors to develop without burning the spices. Continuously taste the gravy as you add each spice to ensure the flavors are balanced and harmonious. Sanjeev Kapoor’s Matar Mushroom relies heavily on the precise use of these spices, so patience and attention to detail are key. By carefully adjusting turmeric, coriander, garam masala, and salt, you’ll achieve a dish that is flavorful, aromatic, and true to its North Indian roots.

Final Touches: Garnish with coriander leaves, serve hot with roti or rice

As you near the end of preparing Sanjeev Kapoor’s Matar Mushroom, the final touches are crucial to elevate the dish from good to exceptional. Once the creamy gravy has thickened and the mushrooms and peas are perfectly cooked, it’s time to focus on presentation and serving. Start by turning off the heat and giving the dish a final stir to ensure all the flavors are well combined. The gravy should have a rich, glossy texture that coats the mushrooms and peas beautifully. At this stage, the aroma of spices and the earthy tones of mushrooms will be irresistible, but resist the urge to serve it just yet—the garnish and serving style will complete the experience.

The first step in the final touches is garnishing with fresh coriander leaves. Pluck a handful of coriander leaves, wash them thoroughly, and pat them dry with a kitchen towel. Sprinkle the coriander leaves generously over the Matar Mushroom, ensuring they are evenly distributed. The bright green color of the coriander not only adds a pop of freshness but also complements the earthy tones of the dish. Coriander leaves bring a subtle herbal note that balances the richness of the gravy, making every bite more vibrant and flavorful. This simple garnish transforms the dish visually and enhances its overall appeal.

Next, focus on serving the Matar Mushroom while it’s hot, as this dish is best enjoyed immediately. Transfer the curry to a serving bowl, ensuring the garnish remains intact. The heat of the dish will keep the flavors alive and the gravy luscious. Traditionally, Matar Mushroom pairs beautifully with either roti or rice, so choose your accompaniment based on preference. If serving with roti, warm the rotis on a tawa or in a microwave to ensure they are soft and pliable. For rice, fluff it gently with a fork to keep the grains separate and serve it steaming hot alongside the curry.

When plating, consider placing a generous portion of Matar Mushroom in the center of the plate or serving bowl, allowing the gravy to flow naturally. If serving with roti, stack them neatly on the side or in a separate basket, ensuring they remain warm. For rice, create a small mound next to the curry, leaving enough space for diners to mix the two. The contrast between the creamy, spicy curry and the simplicity of roti or rice creates a balanced and satisfying meal. The coriander garnish should be visible, inviting diners to dig in.

Finally, encourage your guests to enjoy the dish immediately while it’s piping hot. The warmth of the Matar Mushroom enhances the flavors and textures, making every bite comforting and indulgent. Whether paired with the softness of roti or the lightness of rice, the dish becomes a wholesome meal that celebrates the richness of Indian cuisine. These final touches—the coriander garnish and the careful serving—ensure that Sanjeev Kapoor’s Matar Mushroom is not just a dish but an experience, one that delights both the eyes and the palate.

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