Aloo matar with mushroom curry

Aloo matar with mushroom curry

Aloo matar with mushroom curry – Aloo matar with mushroom curry is a curry / gravy recipe usually had with Indian flatbreads including roti, naan and poori. This veggie filled curry made with onions, tomatoes, potatoes, mushrooms and green peas is both delicious and filling and can be made in under 30 minutes. 

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Kala Chana masala / Black chickpea curry

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How to make Aloo matar with mushroom curry

Aloo matar with mushroom curry Recipe

Cooking Instructions with step by step pictures

Heat a kadai, add 1 tbsp oil and saute the onions.

Meanwhile in a pressure cooker, add potatoes and matar. Add required water, salt and turmeric powder. Close the pressure cooker and cook for 1 whistle. Let the pressure release naturally.

Once the onions turn transparent, add the tomatoes and saute till mushy.

Now add the poppy seeds and sesame seeds. Mix well and switch off the stove.

Once cool, grind this mixture into a smooth paste along with cashew nuts.

Chop mushrooms and capsicum into medium sized cubes.

Heat oil in a pan and add cumin seeds and bay leaf.

Once the cumin seeds crackle, add the ginger garlic paste and saute till the raw smell of ginger garlic paste is gone.

Now add chopped capsicum and mushroom pieces.

Saute till the water released from the mushrooms evaporates.

Now add the ground paste into the pan and mix well.

Add the spice powders including turmeric powder, red chilli powder, coriander powder and cumin powder. Add salt to taste.

Mix everything and add the cooked peas and potatoes.

Add water and cook till oil releases.

Garnish with kasuri methi leaves.

Serve hot.

Aloo matar with mushroom curry

Recipe Notes for Aloo matar with mushroom curry

  • You can use fresh green peas or frozen peas. I have added sprouted green peas to increase the fibre content of the dish.
  • ½ tsp of garam masala can be added at the end to enhance the flavour.
  • Use kasuri methi or chopped coriander leaves for garnishing.
  • Serve this curry with roti, naan, poori or any Indian flatbreads. 
Aloo matar with mushroom curry

Aloo matar with mushroom curry

This veggie filled curry made with onions, tomatoes, potatoes, mushrooms and green peas is both delicious and filling and can be made under 30 minutes. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 150 kcal

Equipment

  • 2 ltr pressure cooker
  • Kadai / Pan

Ingredients
  

  • 100 grams mushrooms
  • 1 big potato
  • ½ cup fresh or frozen green peas / matar
  • ½ capsicum
  • 1 big onion
  • 2 medium tomatoes
  • 1 tbsp ginger garlic paste
  • 1 tsp poppy seeds
  • 1 tsp sesame seeds
  • 2 tbsp cashew nuts
  • 2 tbsp oil
  • Salt to taste

To temper

  • 1 tsp cumin seeds
  • 1 bay leaf

Masala powders

  • ¼ tsp turmeric powder
  • ½ tsp cumin powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder

Instructions
 

  • Heat a kadai, add 1 tbsp oil and saute the onions.
  • Meanwhile in a pressure cooker, add potatoes and green peas. Add required water, salt and turmeric powder. Close the pressure cooker and cook for 1 whistle. Let the pressure release naturally.
  • Once the onions turn transparent, add the tomatoes and saute till mushy.
  • Now add the poppy seeds and sesame seeds. Mix well and switch off the stove.
  • Once cool, grind this mixture into a smooth paste along with cashew nuts.
  • Chop mushrooms and capsicum into medium sized cubes.
  • Heat oil in a pan and add cumin seeds and bay leaf.
  • Once the cumin seeds crackle, add the ginger garlic paste and saute till the raw smell of ginger garlic paste is gone.
  • Now add chopped capsicum and mushroom pieces.
  • Saute till the water released from the mushrooms is evaporated.
  • Now add the ground paste into the pan and mix well.
  • Add the spice powders including turmeric powder, red chilli powder, coriander powder and cumin powder. Add salt to taste.
  • Mix everything and add the cooked peas and potatoes.
  • Add water and cook till oil releases.
  • Garnish with kasuri methi leaves.
  • Serve hot.

Notes

  • You can use fresh green peas or frozen peas. I have added sprouted green peas to increase the fibre content of the dish.
  • ½ tsp of garam masala can be added at the end to enhance the flavour.
  • Use kasuri methi or chopped coriander leaves for garnishing.
  • Serve this curry with roti, naan, poori or any Indian flatbreads. 
Keyword Curry recipes

Checkout other curry recipes

Kala Chana masala / Black chickpea curry

Cauliflower Curry

Chickpea Curry

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