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Mushroom Mattar Methi Malai
Mushroom Mattar Methi Malai
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Ingredients
▢
3
tablespoons
oil
divided
▢
1
onion
▢
3
garlic cloves
▢
1-
inch
ginger
minced
▢
2
8 ounce packages white button mushrooms, sliced
▢
2
teaspoons
coriander powder
▢
1
teaspoon
garam masala
▢
1
teaspoon
salt
▢
1
teaspoon
paprika
▢
½
teaspoon
turmeric
▢
½
teaspoon
cumin powder
▢
¼
teaspoon
cayenne powder
▢
¼
teaspoon
black pepper
▢
⅛
teaspoon
cardamom
▢
½
cup
tomato puree
fresh or canned is fine
▢
1
cup
green peas
▢
1
small handful
kasoori methi
▢
1
cup
coconut cream*
▢
Cilantro for garnish
optional
Instructions
Add the onions, ginger and garlic to a food processor and puree until smooth. Set aside for now.
Heat 1 tablespoon of oil in a saute pan over medium heat.
Next, add the sliced mushrooms and saute for 7-8 minutes or until the mushrooms soften. Set the mushrooms and water they release aside in a bowl.
Heat the remaining 2 tablespoons of oil in the saute pan.
Add the blended onion mixture that you set aside earlier and then saute for 10 minutes, or until the onions are cooked through.
Add the spices and stir for 30 seconds to help toast the spices. Then pour in the tomato puree and cook for 4-5 minutes, stirring occasionally.
Stir in the peas, kasoori methi, mushrooms, and coconut cream. Stir until the cream completely dissolves.
Garnish with cilantro and serve.
Notes
*You can scoop the coconut cream from the top of a can of refrigerated full-fat unsweetened coconut milk.
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