mushroom mattar

Rae,

The mushroom mattar recipe I am sharing with you today is something I can prepare for my father. He detests fresh cilantro; this recipe produces tasty results without it.

The recipe is adapted from one I found in Madhur Jaffrey’s book, Simple Indian Cookery. I have chosen to work with her version because I like her use of sour cream. Instead of using one medium-sized tomato, she recommends using one tablespoon of tomato purée. I like saucy dishes. A whole tomato, peeled and finely chopped helps me achieve the kind of sauciness I like. I also prefer seeing flecks of red in this dish, though for a smoother, less colorful dish, you can purée the tomato.

Happy cooking,
Toni

mushroom mattar

3 tablespoons olive oil
1/2 teaspoon cumin seeds
1 teaspoon finely chopped garlic
18 oz white mushrooms, cut lengthways into quarters
2 teaspoons finely grated ginger
2 green chillies, finely chopped
1 teaspoon ground coriander
1 teaspoon garam masala
1 medium tomato, peeled and finely chopped
1 teaspoon salt
16 oz green peas (fresh or frozen)
2 tablespoons finely chopped fresh cilantro (optional)
1/2 cup water
2 tablespoons sour cream

Heat oil in a large non-stick skillet over medium-high heat. When the oil is hot, add cumin seeds for 10 seconds. Add the garlic, mushrooms, ginger and chillies. Cook, while stirring, for 10 minutes. Add the ground coriander and garam masala and stir for 1 minute. Then put in the chopped tomato, salt, peas, fresh cilantro and water. Cover, turn the heat to low and simmer for 5 minutes. Stir in the sour cream. Cook for a minute, then serve.

Makes 4-6 servings