Methi Matar Mushroom

It has been pouring for two days now and the outside temperatures are bone chilling. I decided to make methi matar with mushrooms for lunch. The comforting aroma and flavor of the dish was enough to tide away our winter blues. It is also one of my clever ways to make my daughter eat methi.
Preparation and cooking time: 40 minutes

  • 2 tbsp oil
  • 1bay leaf
  • 2-3 green cardamoms
  • 4-6 cloves
  • ½ tsp cumin seeds
  • 2 dried whole red chilies
  • 1tsp ginger garlic paste
  • 1 medium onion finely chopped
  • 2 tomatoes diced
  • 2 cups green peas
  • 1 cup diced button mushrooms
  • 1 cup chopped methi leaves (kasoori methi can be used as an alternative)
  • ½ cup cashews soaked in water and make a paste
  • Salt to taste
  • ½ tsp turmeric
  • ½ tsp sugar
  • 1 tsp garam masala
  • ½ tsp ground black pepper
  • Coriander for garnish

  • Soak methi leaves in 2-3 tsp water with a pinch of salt and sugar for 10 minutes to get rid of bitterness. Drain the juices and keep methi aside.
  • Heat oil in a cooking pan and add bay leaf, cardamoms, cloves, red chilies, cumin seeds till they crackle and distinctive aroma starts coming.
  • Add the ginger garlic paste and fry it for 2 minutes. Now add the onions and cook them until light pink. Put methi leaves and cook it for 2 minutes. Add tomatoes, turmeric, garam masala, black pepper and cook till tomatoes are well done.
  • Now add cashew nut paste and mix it well. Add water .Put cover on the pan and cook on low heat for 10 minutes.
  • Add green peas and cook covered for 20 minutes. Add the mushrooms and cook for another 5 minutes.
  • Garnish with coriander leaves and serve with hot steaming rice or chapattis.