Saturday, October 4, 2008

Recipe: Nepali-Indian mushroom matar

Note: the following was taken from an adaptation of Friend's Restauarant, however the portions were not measured and should be taken as approximate.

Mushrooms and peas, the classic generic South Asian vegetable dish....

1 small bag peas, ½ lb (approx), frozen or fresh
½ lb mushroom (approx), fresh 
1 onion, finely diced
½ of full head garlic, finely diced
Equivalent of garlic in fresh ginger, finely diced
½ handful of cilantro, finely diced
1 roma tomato, finely diced
2 chilies, finely diced
2 tsp ketchup (approx, can add more)


2 heaping tsp cumin powder
2 heaping tsp chili powder (eqv. to cumin)
½ tsp salt
1 heaping tsp white pepper powder
¾ in butter (or ghee)

Post-boiled peas, showing other raw ingredients

Boil the peas for 5-10 minutes, until soft. Drain.

In a stir-fry pan under medium heat with oil, stir-fry the garlic, ginger, and chilies for a minute. Then, add the onion. When the onion turns brown, add the tomato, cilantro, and 1 cup water. Then, add the spices (and butter) in the order listed. Cook for a few minutes, adding water if necessary, and add the peas. Cook three minutes, and take off flame.

In a separate deep-frying pan, fry the mushrooms for five minutes. Drain; add to the pea mixture. Put the pea mixture back on flame, adding water if it is too dry. Add the ketchup, and salt (to taste).

Adding the peas to the sauce

Completed dish

Serves 1

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