Whenever we talk about healthy foods, the first image that rises in every mind is that of a recipe that has very little oil, looks bland and is something we wouldn’t want to eat by choice unless dieting or looking for supplementing a particular nutrient or strictly recommended to eat by our family doctor. My perception of healthy foods is a little different. I term those foods healthy that are cooked taking care of the taste buds & appearance of the prepared dish as much as valuing the nutritional value.
Being the mother of a toddler who happens to be a fussy eater, cooking healthy recipes that fit the bill of being appealing to the ever-scrutinizing eyes of a baby as well as tasting good can be quite a challenge. To keep myself from spending unnecessary time in the kitchen I try to prepare recipes that appeal to all age groups in my household. From a toddler to my aged parents.
The following recipe fits all these criteria seamlessly with the added goodness of Rice Bran Oil, that I use to cook food in and is very easy to make with simple ingredients.
Difficulty Level: Easy
- Green Peas – 1.5 cup
- Button Mushrooms – 200 g
- Onions (finely chopped) – 2 large or 3 medium
- Ginger (finely chopped) – 1 inch piece
- Tomatoes – 5 finely chopped (medium)
- Green Cardamom – 2
- Red Chilli Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Salt – to taste
- Oil – 1 tbsp
- Chop the button mushrooms and set aside.
- Heat 3 cups of water and add one teaspoon of salt to it. Turn the flame off and add the chopped mushroom pieces to the boiled salted water and set aside covered. It enhances the flavor of the mushrooms.
- Heat oil in a wok. Add the green cardamoms and finely chopped ginger. Saute for half a minute and add chopped onion.
- Once the onion is saute and the tips begin to turn golden brown add peas, red chilli powder, turmeric powder & salt to taste.
- Pour one to two tablespoon water and let the peas come to a boil.
- Drain water from the mushroom pieces and add to the remaining preparation.
- Add the chopped tomatoes and let the mix cook with a lid on. Take care not to stir too often to avoid mashing up the mushroom pieces.
- Once the oil begins to leave sides and the peas are cooked well through this takes around 8 to 10 minutes, stir one final time and turn off the flame.
Serving suggestion: Serve hot with roti, parantha or naan.
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29 thoughts on “Matar Mushroom – Tasty bhi, Healthy bhi”
a foodie post from you after a long time.. 🙂 pics look yummy though I am not a big fan of matar..
It’s my laziness in taking pictures that keeps me from posting recipes more often , though I am trying hard to get back to regular recipe posts 🙂
How have you been Ani ?
Looks delicious and easy! 🙂
It is Pixie, do try it sometime 🙂
I no like mushroom!
No worries, make it for Arnav, kids tend to love the peas recipes 🙂
I am not a big fan of mushrooms, but you have made them look so inviting!!!!
The mushrooms really don’t have a taste of their own & in this recipe they taste exactly like the prepared tomato masala 🙂
Thank you t2m
Wow. Looks delicious. Will try it some time.
Please do Tharani it cooks real quick & is tasty too 🙂
That was a easy recipe! All the best for the contest ME 🙂
A very easy one at that. I actually picked a recipe from my daily cooking so that it is practically adaptable for all 🙂
Thank you buddy!
Simple, quick and tasty 🙂
It is..you said girl!!
Masala looks so perfect. Would be great with rotis
It is a treat Vimitha 🙂 Welcome to my blog
wow.. i just wanted you to participate in this.. i am glad that you did it.. :).. dish looks really nice.. but when ever i make mushroom it becomes salty.. dont know why.. 😦
Thank you AM for remembering me, it means a lot 🙂
Do you use tinned mushrooms? If yes, then you need to rinse them well in running water besides draining the brine (the liquid in which they are stored). Try using fresh button mushrooms, they are not salty 🙂
I just started eating mushrooms and i loved the taste. How much mushrooms needs to be cooked?? My mushrooms turns dark colour, i don’t get the colour you got in the curry, i did the same combination of mushrooms with fresh green peas.
well the mushroom should get just tender. Test it by pressing on a piece with your spatula. That’s why I have cooked the pease through before adding mushrooms. Should take 10 minutes maximum.
Use the fresh button mushrooms Sari, and yes they do tend to turn light brown like mine did but still be acceptably whiter. Try using fresh on the day you buy them 🙂
Ok, i didn’t use them immediately. I cooked them after a week i brought. Next time will remember this. Thanks.
yum yum yummy…and healthy too 🙂
Honestly never heard of this oil..does it in any ways alter the taste of the food that is cooked using this oil?
No Garima it doesn’t taste different and is really good for Indian cooking cause of the amount of oil we use. Very good for heart.
I have no clue how did I miss this one, I am in for all food with mushrooms. I myself keep trying all possible variations of mushroom including this recipe. But the boiling tip is new for me, will make it a habit 🙂
Do try the boiling bit, but don’t boil the mushrooms else they’ll turn soggy & will mash up.
Hope it turns out to your family’s liking 🙂
it’s lunch time now…and am already hungryyyyyyyyyy 🙂
Hope you have tasty & satisfying meal 🙂
Can I use Shiitake mushrooms in place of button mushrooms? 🙂
You sure can 🙂
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