Mushroom-methi-matar .. A delectable curry

Hi.

One can confirm from my previous posts that ever since the onset of winter I have concentrated largely on greens. When we visit any North Indian restaurant Methi matar malai is normally seen in the menu card. I wanted to cook Mushroom. Now S is not a die hard fan of it, it’s kind of a compromise eating that. I surely try to make something interesting with Mushroom so that he can eat it pleasurably.

S loves Methi (fenugreek leaves) in any thing, so I had a good chance to experiment. As we all know that the greens reduce largely in volume on cooking..so does the Mushroom…that’s how peas came into the picture..err the curry.. to increase the volume.

Any curried vegetable tastes good if the curry/gravy is made to perfection. How one makes a good curry is an art and I guess all my blogger pals will agree to that….The perfect blend of spices along with the basic onion-ginger-garlic combination is what I have surely learnt, have been appreciated by many for my curries and  have taken tips for the same. While I was roasting the  masala for this curry my friend M had come to catch up with me. She entered saying what are you making, I can smell Methi and then she  entered the kitchen and said now I can smell Dalchini too. She quickly learnt what I had added to the gravy and said I am making this for sure..this smells so good.

In this curry even if I  had replaced the Malai from the Methi malai matar with the Mushrooms,  the curry was not rich  but surely it was delectable. It had the nice aroma of Fenugreek,  the Mushrooms had absorbed all the flavors and spices very well and the peas were placed elegantly in this trio. It’s  a perfect side dish for every day cooking and is worth enough to charm your guests. My children loved every bit and I did not see S fussing at all,  in fact I just heard…it’s very nice.

Ingredients
200 gm Mushroom chopped
a large handful of fenugreek/Methi chopped
a cup of peas boiled
To grind together
2 large onions roughly chopped
2 tomatoes
4-5 garlic pods
1/2 inch piece ginger
a small piece cinnamon
2-3 cardamom
1/2 tsp Cumin seeds
5  tsp desiccated dry coconut
spices…
1/2 tsp turmeric
2-3 tsp red chili pwd
3 tsp coriander pwd
1/2 tsp garam masala
1/2 tsp cumin pwd
Method

Heat about 6-7 tbsp oil. Fry the chopped fenugreek leaves till crisp and keep aside. Frying  Methi helps reduce the bitterness to a great extent plus adds a nice texture. In the same oil add the ground paste and saute it till done and the oil separates. Now add all the spices except the garam masala and saute for  a minute. Add the mushrooms and salt and cook till done. Add  the peas and fried Methi and mix properly, check the consistency, if required add a little water. Just before turning the flame add the garam masala and mix. Garnish with some fresh cream and serve with Naan or Paratha.

Sending this to…
EC’s MLLA-19 the brainchild of Susan ,
Arundhuti’s Gourmet affair .