Tata Sampann Recipes: Kadai Matar Mushroom Recipe
The Kadai Matar Mushroom recipe tells us of a simple dish that can be made with very little preparation and just a few ingredients. The outcome is a quick, delicious gravy which is healthy and nutritious. Matar (Green peas) and mushrooms make a great combination as both of ingredients contain the choicest nutrients.
Green peas are known to be low in calories. They also contain several vitamins, minerals and antioxidants. Along with this, green peas are also high in fibre and protein. They are one of the best plant-based sources of protein compared to other vegetables. Green peas have a low glycaemic index. All of these are important factors for blood sugar control.
The other primary ingredient in the Kadai Matar Mushroom recipe is white mushroom(s). These are low in calories and sugar as well. They are also high in protein and vitamin D. Mushrooms are said to be a source of vitamin B12. As such, they are considered beneficial for those following plant-based diets. They are rich in many bioactive compounds that may protect against cancer and heart disease, as well as help improve blood sugar control and gut health.
Tomatoes and spices add taste to the dish, making it tangy and delectable. Make sure you use pure spices with natural oils to get better taste and nutrients. Tata Sampann Masale contain natural oils which contribute to the taste of the spice as well as enhancing the colour and nutritional value of the dish.
To help you make the Kadai Matar Mushroom recipe at home, here’s an easy recipe from Bharatz Kitchen that is filled with tips and tricks.
- 400 gm mushrooms
- 1 tbsp mustard oil
- 1 tsp jeera (cumin)
- 8-10 cloves of garlic, finely chopped
- 3-4 green chilies, finely chopped
- 1 inch of ginger, finely chopped
- ½ kg peas
- ½ tsp Tata Sampann Turmeric Powder
- 2 tsp Tata Sampann Coriander Powder
- 1 tsp Tata Sampann Red Chili Powder
- 6 tomatoes, cut in halves
- 1.5 tsp salt
- ½ cup curd
- 1.5 tsp Tata Sampann Garam Masala
- 1.5 tsp roasted Tata Sampann Kasuri Methi
- Small bunch coriander leaves, finally chopped
- Water as required
To clean the mushrooms:
- ½ tsp Tata Sampann Turmeric Powder
- 1 tbsp atta (whole wheat flour)
- Hot water
1. Begin by cleaning the mushrooms. Trim the stems and put them in a bowl. Add atta and turmeric to the mushrooms and mix them well. Pour hot water into it and mix them again. As turmeric has anti-bacterial properties, it helps in cleaning the mushrooms.
2. Remove the water. Cut the mushrooms into medium sized pieces. Do not cut them into very small pieces as they will disintegrate while cooking.
3. In a pan, heat mustard oil and add jeera to it. As it sizzles, add green chilies and garlic. Sauté this for a minute and add the mushrooms.
4. Roast them in the oil gently. Make sure that you are cooking on a high flame. Roast for 4-5 minutes.
5. Add the fresh peas to the pan. Mix them well. If you are using frozen peas, add them after adding the tomatoes.
6. Sprinkle turmeric powder, coriander powder, and red chili powder on this. Make sure to mix it properly.
7. Roast this mixture till starts leaving water. Add tomatoes when it reaches this stage. Add salt to the mixture. Cover the pan and let it cook for around 5 minutes.
8. As the tomatoes start to cook and become soft, use a spatula to crush them and remove the skin of the tomatoes.
9. Let this cook for some more time. Once it looks done, remove the lid and let the water completely evaporate.
10. Add the dahi and garam masala. Mix this well.
11. Add the roasted kasuri methi, coriander leaves and ginger juliennes to it.
12. After this is incorporated, add some butter to enhance the taste of kadai mushroom. If you’d like the sabzi to have some gravy, you can add a little water to it and cook it for another minute or two.
13. Serve this with hot rotis.
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