(Mushroom cooked in Tomato gravy and enriched with cashews and cream)
Mushrooms: 10-15 small sized
Green Peas: ½ cup
Tomatoes: 5 (Pureed)
Cashews: 6-7(fine paste)
Salt: ¾ table spoon
Turmeric powder( haldi): a pinch
Sabzi masala: 1 table spoon
Kasoori methi: 1 table spoon
Cream: 2 table spoon (optional)
Water: 1 cup
For the Masala paste:
Garlic: 6-7 cloves
Ginger: 1 small
Dry red chilly: 1
Black cardamom: 1
Put all the masala ingredients in the mixer and grind it to make a fine paste.
Heat oil in a kadhai (wok). Add the masala paste. Once the masala starts leaving the sides, add the tomato puree and the cashew paste. Add salt,turmeric,sabzi masala,kasoori methi. Let it cook for around 3-4 minutes or till the deep red color starts showing.
Alongside, wash the mushrooms. Slit it lengthwise in halves. Bring the mushrooms to boil in a separate pan for around 7-8 minutes. Drain the mushrooms and transfer it to the kadhai along with the green peas. Let the vegetables get coated with the masala. Add 1 cup of water and let it simmer for 5 minutes.
Bring it off the pan and serve it hot with chapattis.
To give that extra rich look to your Nawabi Mushroom Matar, drizzle some fresh cream on it.