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Matar

Mushroom Matar Curry

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Mushroom Matar Curry
Serves 4
Slow cooked green peas and mushrooms cooked in a flavorful onion tomato masala and aromatic spices with a richness of cashews. Goes perfect with naan, roti, rice or even puris. It also goes well in the lunch box.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Mushroom - 1 1/2 cup, chopped
  2. Green peas - 1/2 cup (I have used frozen ones)
  3. Green chili - 1
  4. Ginger - 1 inch piece, chopped
  5. Garlic - 5-6 (peeled)
  6. Onion - 2, medium, chopped
  7. Tomato - 3, medium, chopped
  8. Cashew nuts - 8-10
  9. Cumin seeds - 1/2 Tsp
  10. Turmeric powder - 1/2 Tsp
  11. Red chili powder - 1/2 Tsp
  12. Coriander powder - 1 Tsp
  13. Garam masala - 1/3 Tsp
  14. Oil - 3 Tbsp
  15. Salt to taste
  16. Coriander leaves - 2 Tbsp, chopped
Instructions
  1. Heat oil in a pan. Sauté ginger, garlic and chili for few seconds on a medium flame.
  2. Add onions. Cook it for 2 minutes or until onions turn translucent.
  3. Add tomatoes and cashews and cook it on a medium flame for 2-3 minutes, keep stirring occasionally. Switch off the flame.
  4. Let the mixture cool down a bit. Blend the mixture in a blending jar without adding water.
  5. Heat oil in a same pan, add cumin seeds and let them crackle. Add turmeric powder, red chili powder, coriander powder, mix well and cook the spices on a low flame.
  6. Add green peas and cook the peas with the spices for 2 minutes (if using raw peas, then cook it for 3-4 minutes more, covered)
  7. Now add blended paste and mix it well. Cover the pan with the lid and cook it on a low flame for 2-3 minutes.
  8. Add mushrooms and salt, mix it and cover the pan and cook it for 4-5 minutes on a medium flame.
  9. Add garam masala and garnish with chopped coriander leaves.
  10. Mushroom matar curry is ready. Serve hot with rice or any Indian bread of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/

Aloo Matar

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Aloo Matar
Serves 4
Aloo matar is one of the most popular North Indian subzis loved by Indians across the globe. In this easy version a salsa like gravy of onions, tomatoes, ginger and green chilies cooked along with aromatic spice powders make this simple curry delicious. Serve it piping hot with rotis or puris.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Potato - 400 gm ( peeled and diced)
  2. Frozen/fresh green peas - 150 gm
  3. Chopped green chili - 2
  4. Chopped onion - 2 (medium)
  5. Fresh Tomato puree - 100 gm
  6. Ginger garlic paste -1 Tbsp
  7. Cumin seeds - 1 Tsp
  8. Cooking oil - 3 to 4 Tbsp
  9. Turmeric powder - 1/2 Tsp
  10. Red chilli powder - 1 Tsp
  11. Cumin powder - 1/2 Tsp
  12. Coriander powder - 1/3 Tsp
  13. Garam masala powder - 1/2 Tsp
  14. Chopped coriander leaves
  15. Salt to taste
Instructions
  1. Heat oil in a pressure cooker.
  2. Add cumin seeds and let it splutter.
  3. Add green chili and onions, fry it till onions turn golden brown in color.
  4. Add ginger garlic paste, cook it for a minute on low flame.
  5. Add potato and cook it for 2 minutes on medium flame, keep stirring in between.
  6. Add turmeric powder, red chili powder, cumin powder and coriander powder, mix it well.
  7. Add green peas, tomato puree and mix it, cover the pan and cook it for a minute on low flame.
  8. Add one glass of water, salt and garam masala powder, mix it well.
  9. Close the lid and cook it for 2 whistles on medium flame.
  10. Turn off the flame and let it cool down.Open the lid and garnish with coriander leaves.
  11. Aloo matar is ready, serve hot with roti, poori, paratha or rice.
Hungry soul by Abha https://hungrysoulbyabha.com/

Matar Paneer Pulao

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Matar Paneer Pulao
Serves 4
Paneer is a show-stealer! Undoubtedly one of my favourites. This is perfect for days when you want something quick & hot meal. It is delicious and the best comfort food for all the rice lovers. So go ahead and make this tummy filling main course rice recipe and enjoy it with your family.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Long grain basmati rice – 1 cup, washed and soaked in water for half an hour
  2. Green peas – 1 cup, if using frozen, thaw it before using
  3. Paneer (cottage cheese) – 200 gms, diced
  4. Raisins – around 20
  5. Cashew nuts – around 15 , split into half
  6. Ginger – 1 inch piece, finely chopped
  7. Salt – 1 ½ Tsp or to taste
  8. Cumin seeds – 1 Tsp
  9. Asafoetida – a pinch
  10. Cinnamon - 1 stick
  11. Black cardamom – 2
  12. Cloves – 6
  13. Black pepper whole – around 10
  14. Green chilies - 2, finely chopped
  15. Red chili powder - 1/2 Tsp
  16. Garam masala - ½ Tsp
  17. Water – 2 cups
  18. Desi ghee or butter – 3 Tbsp
Instructions
  1. Take the paneer & shallow fry the paneer pieces in desi ghee/butter on low-medium flame until golden brown from both sides. Take it out and keep it aside.
  2. Heat the remaining ghee/butter in a pressure cooker. Add Cumin seeds, cinnamon stick, black cardamom, cloves, black pepper whole and asafoetida and saute until the nice aroma starts coming out. Add cashews, cook until light pink in color. Add peas. Cook it for 2 minutes then add ginger and raisins and cook it further for 30 seconds.
  3. Add water, green chilies, red chili powder, garam masala and salt. Mix well and let it come to a boil. Now add the rice and mix gently & pressure cook for 2 whistles. Switch off the flame.
  4. Allow the steam to escape before opening the lid.
  5. Serve immediately with pickle or raita of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/

Matar Kachori

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Matar Kachori
Serves 3
Matar kachori is a famous Indian street food, a flaky, crisp deep fried pastry filled with spiced peas filling. Try this, you will love the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering! It’s a great tea time snack. Serve hot with your favorite chutney.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients for the kachori dough
  1. All purpose flour – 1 cup
  2. Salt to taste
  3. Carom seeds – 1 Tsp
  4. Oil – 1 Tbsp + for deep frying the kachoris
Ingredients for the filling
  1. Green peas - 1 cup
  2. Turmeric powder – ½ Tsp
  3. Red chili powder – 1 Tsp
  4. Green chilies – 2, chopped
  5. Ginger – ½ Tsp, crushed
  6. Amchur powder – ½ Tsp
  7. Fennel seeds – ½ Tsp, coarsely crushed
  8. Asafoetida – 1 pinch
  9. Salt to taste
  10. Chaat masala – ½ Tsp
  11. Chickpea flour (Besan) – 2 Tbsp
Instructions
  1. Sift the all purpose flour in a bowl. Add salt, carom seeds and 1 Tbsp oil and mix nicely. Add water to make the dough, keep aside for 20 minutes.
  2. Take a mixie jar. Add green peas and blend it coarsely.
  3. Heat oil in a pan and add a pinch of asafoetida, ginger, green chilies, green peas and saute it for 2-3 minutes.
  4. Add salt, turmeric powder, red chili powder, amchur powder, crushed fennel seeds, chaat masala and chickpea flour. Cook it for 2 more minutes & switch off the flame. Take out the peas mixture in a plate & let it cool down completely.
  5. Divide the dough into small portions and round with hollow in the center and keep the stuffing (approx. 1 Tbsp)
  6. Close the edges & roll it lightly.
  7. Heat oil in a pan and deep fry the kachoris on slow flame for 10 minutes, until it changes to golden brown in color.
  8. Transfer it into an absorbent paper.
  9. Serve hot with ketchup or chutney of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/
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