Nov 222015
 

MatarMushroom_Featured1

One afternoon we were eating at our favourite restaurant in Mexico. It was a busy afternoon. We ordered food and were expecting it to take time and then suddenly two bowls of soup appeared in front of us. We told the waitress we never ordered this. She apologetically said your order will take another 3 minutes so till then you enjoy this soup on the house. It was such a beautiful gesture. It was Mushroom and Peas soup. When I took its first sip it took me back home, it tasted exactly like the way my mother makes matar mushroom thin curry. Just that it had chicken broth in it. That day we realised that this can be had as a spicy soup as well. 

MatarMushroom_Featured2

After coming back India we have made this so many times owing to my love for Mushrooms. On the contrary my Mother In Law despises mushrooms 🙁 but when she tried this she couldn’t stop. 🙂 The taste of this thin gravy is exception in spite of the fact its simple to make it. You can have it as a soup or team up with roti or rice.

Directions:

  1. Wash and slice some mushrooms into bite size pieces. 

DSC04033

2. Chop some tomatoes, onions, ginger, garlic and green chilies and make a smooth puree in a blender.


DSC04034


DSC04035


3. Add some ghee or clarified butter in a pressure pan. When it becomes hot add cumin seeds. Let them crackle for a couple of seconds.


DSC04036


DSC04037


4. Add the tomato garlic puree to the pan. Keep sauteing till oil separates the masala.


DSC04038


DSC04039


5. Add salt, red chili powder* and turmeric powder.


DSC04040


DSC04041


DSC04042


6. Add chopped mushrooms and mix well. Also add fresh or frozen peas.


DSC04043


DSC04044


7. Mix the vegetables with the masala and add water. The water should be enough to drown the vegetables.


DSC04045


DSC04046


8. Close the lid and let the pressure build up. Cook for 4-5 whistles or 8-10 minutes on high pressure. Turn the flame off and let it cook in its steam. Open the lid and garnish with green coriander and Garam Masala.


DSC04047


DSC04048


10. Serve hot with a slice of garlic bread if eating this like a soup. If eating like a full meal you can have this with roti or rice.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach,Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce, Kadhai Mushroom.

If you are looking for more delicious healthy soups you can try: Chicken Soup with RiceRussian Beetroot & Vegetable SoupClassic French Potato Leek Soup Sopa De FrijolTomato SoupZucchini Garlic Soup with Yak Cheese Shreddings.

MatarMushroom_Featured3

 

MatarMushroom_Featured_Pintrest1

[whohit]MushroomPeasSoup[/whohit]

Mushroom Matar | Peas and Mushroom Spicy Soup | Khumb Matar Thin Curry
Serves 3
Delicious Healthy Mushroom and Peas Soup.
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 200g Button Mushrooms
  2. 100g Fresh or Frozen & thawed Peas
  3. 1 small Onion
  4. 3 medium Tomatoes
  5. 6-8 large cloves of Garlic
  6. 1/2 inch Ginger Root
  7. 1 green Chilli (optional)
  8. 1 tbsn Ghee or Clarified butter or Cooking Oil
  9. 1/2 tsp Cumin Seeds
  10. Salt, to taste
  11. 1/4 tsp Turmeric Powder
  12. 1/4 tsp Red Chili Powder*
  13. Water, as needed
  14. Fresh Coriander Leaves
  15. 1/4 tsp Garam Masala
Instructions
  1. Wash and slice some mushrooms into bite size pieces.
  2. Chop some tomatoes, onions, ginger, garlic and green chilies and make a smooth puree in a blender.
  3. Add some ghee or clarified butter in a pressure pan. When it becomes hot add cumin seeds. Let them crackle for a couple of seconds.
  4. Add the tomato garlic puree to the pan. Keep sauteing till oil separates the masala.
  5. Add salt, red chili powder* and turmeric powder.
  6. Add chopped mushrooms and mix well. Also add fresh or frozen peas.
  7. Mix the vegetables with the masala and add water. The water should be enough to drown the vegetables.
  8. Close the lid and let the pressure build up. Cook for 4-5 whistles or 8-10 minutes on high pressure. Turn the flame off and let it cook in its steam. Open the lid and garnish with green coriander and Garam Masala.
  9. Serve hot with a slice of garlic bread if eating this like a soup. IF eating like a full meal you can have this with roti or rice.
Notes
  1. *You can use Cayenne Powder instead.
Adapted from Mommy Dearest
Adapted from Mommy Dearest
The Secret Ingredient http://www.thesecretingredient.in/
Related Posts Plugin for WordPress, Blogger...