Restaurant-style tasty gravy with mushroom and peas. Mushroom matar masala is prepared with onion-tomato base gravy. Writing a Guest post is always exciting. When Beula from EaterSpot asked me to do a Guest post, I accepted happily. The joy was doubled when she told me it was for celebrating Indian Independence day! Few words about EaterSpot, in Beula’s own words: “I began blogging in March 2010 purely because of boredom. I moved from the US to New Zealand, had a full time job, was newly married but wanted to do more stuff … thus my food blogging journey began. Over on my blog EATERSPOT, I share about recipes that have been part of my family and new recipes as well based on my current cravings or menu planning. I’ve got non-vegetarian, vegetarian, Indian recipes and recipes from different cuisines, vegan, Gluten Free, Paleo and some kids recipes too :)”
Mushroom Peas Masala in Beula’s sace Thanks Beula, for hosting me, and joining us in celebrating the Indian Independence Day. JAI HIND🙏🏻
Mushroom recipes Method:
Wash the Mushroom well with hot water and keep it soaked in water (As mushroom turns to oxidise, I added a pinch of turmeric powder in water to prevent them changing color) Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste Add oil to the pan. Add bay leaf and cardamom after the oil becomes little hot. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 2 -3 minutes. Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins Add the mushroom, peas and salt. Cook for 10 minutes Add cinnamon powder and milk and let it cook for 3-5 minutes
