Mushroom Matar Curry | Mushroom Green Peas Curry Recipe

Mushroom Matar Curry I have tasted once or twice only in Little India. I always preferred Mushroom Masala or babycorn mushroom masala (my fav) 😜😜 than this Mushroom matar. Last Sunday since it is Krithigai, I didn't cook any non veg recipes and thought I could try this mushroom green peas curry, as I need to finish the mushroom which I bought 4 days back. Half the mushrooms I used for this curry and other half I prepared the mushroom pakora. I had this Mushroom Matar Curry with the Crumbled Paneer Pulao.

You can check some of the mushroom recipes in my blog 

Mushroom Pulao
Mushroom Pepper Gravy

Mushroom Soup
Mushroom Masala
Babycorn Mushroom Masala

Stuffed Mushrooms

Mushroom Matar Curry

Preparation time: 20 min | Cook Time: 30 min | Serves: 4

Recipe Category: Sidedish | Recipe Cuisine: North Indian

Ingredients 

For Onion tomato paste

Onion - 1 big 

Tomato - 3 medium sized 

Ginger - 1.5 tsp

Garlic - 1 tsp 

Green chilli - 1

For Curry 

Oil - 3tbsp
White Button Mushrooms - 10 (cut in to small pieces)
Green peas - 1/2 cup
Turmeric Powder - 1/4 tsp
Chilli Powder - 1 1/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Dried Fenugreek leaves (Kasoori methi) - 1 tsp (crushed)
Heavy cream - 1/4 cup (or milk - 3/4 cup)
Water - 1 cup
Salt - as per taste.

For Tempering
Fennel Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Cloves - 3
Cinnamon stick - 1 crushed

Method to prepare Mushroom Matar Curry

1. Watch the mushrooms and cut into bite-size pieces.

2. Now grind the tomato, onion, green chilli, ginger and garlic to a fine paste. Keep it aside. In another pan, add oil. When it is hot add the cumin seeds, fennel seeds, cloves ad cinnamon stick. 

3. When the fennel seeds splutters, add the onion tomato paste. Saute it till the raw smell goes off. Now add the chilli powder, turmeric powder, coriander powder, salt and the crushed fenugreek leaves.

4. Then add the frozen peas and the mushrooms. Add water. Cover and cook for a while.

5. When the gravy starts thickens, you can see the oil starts oozing out. Now add the garam masala powder. 

6. Mix it well. Now add the cream or the milk. 

7. Cook in low flame for 3 to 4 min. Garnish with coriander leaves. 

8. Switch off the stove and serve the Mushroom Matar Curry with Crumbled Paneer and Jeera Pulao. 

Yummy and tasty Mushroom Matar Curry is ready. 

Notes:

1. If you want you can saute the mushroom and add it at the final stage before adding the cream or milk.
2. I used frozen peas. If you are using fresh peas steam cook and use. Else will take more time to get cooked. 
3. I was in a hurry preparing this curry. So I didn't grind the tomato paste to a smooth consistency. Mine was a bit coarse and hence the coarse consistency of curry. So grind to a smooth paste. 
4. I didn't have cream and I added milk. You can add cashew nut paste also to give a more rich taste. Adjust the cream according to your spiciness of the curry. 
5. Try to use the fresh mushrooms. If you do not like the black part of the mushroom, you can remove it and use. 
6. You can also make this curry as No onion No garlic curry by avoiding the garlic and onion.

Tags: Mushroom Matar Curry Mushroom Green Peas Curry Kaalaan Curry Mushroom Matar recipe North Indian Side Dish

Kadai Prawns Recipe | Indian Prawn Recipes

Kadai prawns is very similar to the kadai chicken or kadai paneer and tastes great with the blend of kadai masala and the crunchy bell peppers. Last Sunday, when I was thinking what to cook for the lunch as I have prepared many South Indian Prawn recipes already and wanted something new to try. Then while searching for net, I saw kadai chicken images and suddenly, I made up my mind to try this kadai prawns, following the recipe of kadai chicken here. But did slight changes to adopt to our family taste. 

You can also view some the tasty prawn recipes from this blog
Prawn roast in kerala style
Goan Prawn Vindaloo
Malabar Prawn Curry
Andhra Style Spicy Prawn Curry
Prawn Thokku

Kadai Prawn Recipe

Preparation time: 15 min (+1 hr for marination) | Cook Time: 30 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients

Prawns - 1/2 kg
Onion - 2 (chopped finely)
Tomato - 1 (chopped finely)
Tomato Puree - from 2 tomatos
Cumin seeds - 1/2 tsp
Capsicum/bell peppers - 1 cup
Oil - 3 tbsp
Sugar - 1/2 tbsp (Optional)
Lemon - 1/4 piece (or lemon juice - 1 tsp) (optional)

Ingredients II (For Marination)
Chilli Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Corinader Powder - 1 /2 tsp
Turmeric - 1/5 tsp
Ginger garlic paste - 1 tsp

Ingredietns III (For Kadai Masala)
Dry Red Chilli - 5
Coriander seeds - 1/2 tbsp
Pepper corns - 1/2 tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1 tsp
Kasuri methi - 1/2 tsp (crushed)

Method to prepare Kadai Prawns

1. Wash and devein the prawns. Keep the kadai masala ready.

2. Add the ingredients mentioned in Ingredietns II list and marianate the prawns for 45 to 1 hr. If keeping in freezer  20 to 30 min is enough.

3. Now dry fry the masala mentioned in ingredients III till nice aroma comes.( around 3 to 4 min). Then ground them to a coarse powder. Keep it aside. 

4. Wash and Cut the bell peppers into cubes. In a kadai, add a tsp of oil and when it is hot, add the bell peppers and a pinch a salt and start cooking. Care should be taken that it retains its crunchiness and don't let it brown. 

5. In a wok or kadai, add oil and when hot add the cumin seeds. When it splutters, add the onion and when onions becomes soft, add the ginger. Saute them well.

6.  Now add the chopped tomato and cook until soft. Now add the tomato puree. Let them cook well of around 4 to 5 min.

7. Now add the prawns. The prawns start to leave out water. Add the ground kadai masala that time and allow them to cook.

8. When the gravy turns to thick as shown in the picture, squeeze quarter lemon. (This step is optional. I added for tangy taste). Keep the flame low.

9. Now add the cooked capsicum or bell peppers and give a stir. Let it cook in low flame for 5 minutes, so that bell peppers absorb the kadai masala. Do not cook for more, as the capsicum looses its crunchiness. Add kasuri methi along with bell peppers. Add the sugar now, mix it well. cook in low for 1 minute and switch off the stove.

10. Garnish with coriander leaves and ginger and Serve the Kadai Prawns with roti or naan or even with plain rice.

Tasty and yummy Kadai Prawns are ready to be served.


Notes:
1. You can always adjust the spice leaves according to your family taste buds. The above one is a medium spicy one. But still my little ones, complained it is bit spicy.
2. For a rich gravy, you can add 3 tbsp of heavy cream, while adding the capsicum.
3. Instead of ginger pieces, you can add ginger paste also. But cook, till the raw smell goes off.
4. Adding capsicum is optional, it gives really nice taste to the gravy.
5. Adding sugar is also optional, but I like to add it to North Indian dishes normally.
6. Adding lemon juice is also optional, but adding it, gives a nice tangy taste. If your tomatoes are tangy already, then you can skip adding lemon juice.

Tags: kadai prawn recipe, prawn recipe, Indian prawn recipe, how to make kadai prawn recipe, North Indian kadai prawn recipe,

Babycorn Jalfrezi | Baby corn Recipes | Side dish for Chappathi

Baby corn Jalfrezi has become one of my favorite recipe. The crunchiness of the baby corn and the bell peppers and tanginess of the tomatoes makes it more flavorful. I took the recipe from here and came out good. I prepared this on Sunday for the Non veg menu. Will post the menu soon. Everyone in my family loved a lot. 

Other baby corn recipes for you to check 

Baby corn mushroom masala 

Babycorn 65

Baby corn golden fries

Baby corn masala 

Baby corn pulao

Baby corn Jalfrezi Recipe

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Baby corn - 1 packet (Chopped lengthwise)
Capcisum - 1/2 (Chopped lengthwise)
Onion - 1 big (Cut lengthwise)
Tomato - 1 big (Grind to paste)
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/5 tsp
Cumin powder - 1/2 tsp
Tomato Sauce - 1 tbsp
Water - 1/2 cup
Salt -as per taste

Method 

1. In the wok or kadai, add oil and when hot add the cumin seeds. When it splutters add the onion and Ginger garlic paste. Sauté them nicely till the raw smell goes off.  Meanwhile grind the tomatoes to a paste. Add this paste. 

2. Add the chilli powder, coriander powder, turmeric powder, cumin powder and salt. Let them cook. Add 1/2 cup water. Add the baby corn. Let it cook for 5 min.

3. Add the capsicum. Let it cook. Do not over cook. The capsicum should be crunchy. Add the tomato sauce. 

4. Let all the water content evaporate.

5. Give a stir and switch off the stove. 

Yummy Babycorn Jalfrezi is ready

Notes:
1. Do not overcook the baby corn and capsicum. It should be crunchy in the masala and not mushy.
2. You can also add Paneer to this.

Tags:Baby corn Jalfrezi, how to make Baby corn Jalfrezi, Baby corn recipe, side dish for naan, side dish for roti, side dish for chappathi, north indian side dish

Matar paneer | How to make Mutter Paneer | Paneer Recipes | North Indian Gravy

Matar Paneer is a quick, tasty and popular North Indian dish which is served as a side dish to naan, chappathi or pulaos. The soft paneer is cooked in tomato gravy with the Indian masala. This mutter paneer I did last week as a side dish for veg pulao and the combination is simply great. Everyone in my family loved it.

Other paneer recipes for you to check

Paneer Pulao
Paneer Jalebi
Paneer Bhurji
Paneer Cake / Chhena Poda
Paneer Kulfi
Lajjatdar Paneer
Apple cherry custard with paneer

How to make Matar Paneer

Preparation time: 10 min | Cook Time: 15 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Spices
Cumin seeds - 1/2 tsp
Whole black Pepper - 2 pinch (around 5 to 6)
Fennel seeds - 1/5 tsp
Cloves - 2 to 3
Star anise - 1
Cinnamon stick - 1

For gravy
Panner - 200 gms (How to make paneer)
Green peas - 1 cup
Butter/oil - 2 tbsp
Onion - 2 medium sized
Tomato - 2 medium sized
Ginger garlic paste - 1.5 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp (optional)
Salt - as per taste
Cashews - 6 to 8
Kasoori methi - 1 tbsp crushed
Tomato Sauce - 2 tbsp
Red food colour - 2 to 3 drops
Cream / Malai or Milk - 1/2 can (Milk - 1 cup)

Coriander leaves for garnishing

Method 

1. Wash the paneer and soak in hot water for 5 min. Remove from water and keep aside. Wash the green peas and keep aside. 

2. In a pan or kadai, add the spices mentioned in spices list and add the onions. Sauté them for 2 min. Add the Ginger garlic paste and again sauté till raw smell goes off.

3. Add the tomato and the crush the fenugreek leaves and add them. Sauté the tomato well. Add the turmeric powder, chilli powder and coriander powder and salt.

4. Add the cashews and sprinkle little water and let them cook well.

5. Now transfer the content to a food processor and grind to a smooth paste.

6. In the same pan add oil or butter and add the onion tomato paste. Now add the paneer and the green peas.

7. Add little water and let them cook well. Now add the cream or milk.

8. Add the garam masala and cook again for few more minutes. Add coriander leaves and serve hot.

9. Matar paneer Masala is ready.

Yummy yummy Matar Paneer is ready

Notes:
1. Adding butter increases the taste.
2. You can add a 1/2tsp of sugar, which enhances the taste.
3. Since I do not have cream in hand, I added milk. But I suggest to add cream, as it gives rich taste to the gravy.

Tags:Matar Paneer, Mutter Paneer, Paneer recipes, how to make Matar Paneer recipes, Paneer green peas curry north Indian Paneer recipes, Paneer side dish recipes

Butter Chicken | Murgh Makhani | Restaurant Style Butter Chicken step by step | Chicken Recipes | Sunday Special Recipes

I never thought Butter chicken is so easy to make and tastes great. In hotels I usually order for chicken tikka masala only, so am not aware of this taste. My college friend came to Singapore and after 12 years we planned for a get together. I was so tensed what to prepare for them. Finally I ended up with the below Lunch Menu. Since I was in a hurry that day, never found time to click.

Vegetable Pulao

Babycorn Masala

Butter Chicken

Chicken 65

Chappathi

Vegetable Raita

Fruit Custard

So today we will see how to prepare the Butter Chicken. Recipe I took from Vah Chef.

Butter Chicken Recipe

Preparation time: 15 min (+30 min marination) | Cook Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

For Marination

Boneless chicken - 1/2 kg
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger Garlic paste - 1 tsp
Salt - 1/4 tsp

For gravy

Butter - 2 tbsp
Cumin seeds - 1/2 tsp
Onion - 2 medium sized
Tomato - 2 medium sized
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp (optional)
Salt - as per taste
Cashews - 6 to 8
Kasoori methi - 1 tbsp crushed
Tomato Sauce - 2 tbsp
Red food colour - 2 to 3 drops
Cream / Malai - 1/2 can
Sugar - 1 tsp ( + or -)

Coriander leaves for garnishing

Method

1. Wash the chicken with salt and filter out the water completely.

2. Add the salt, chilli powder, coriander powder, Ginger garlic paste and mix well. 

3. Allow to marinate for an hour.

4. In a vessel, add 1 tbsp butter.

5. Add the marinated chicken.

6. Allow the chicken to cook in butter. Do not add any water. Chicken leaves out water and let it cook in that water itself. Cook till all water completely goes off.

7. Remove the chicken and keep aside. In the same pan add the cumin seeds.

8. Add onions and sauté them.

9. Add the salt, chilli powder, coriander powder, cumin powder and cashews. Sauté them well. 

10. Crush the kasuri methi and add it.

11. Add the tomatoes

12. Add little water and let them cook nicely, till tomatoes becomes mushy.

13. Transfer the content to food processor.

14. Grind them to a fine paste.

15. In the same vessel, add the remaining butter.

16. After butter melts, add the ground paste.

17. Add some water. Let it boil.

18. Add 2 drops of red food color and tomato sauce. The gravy should be little watery and should look silky now. ( in step 20, we add cream and gravy will become thick ). So if not watery, add 1/2 cup water.

19. Add the chicken pieces and let them again cook in the gravy for 5 min.

20. Add the cream now. Mix well.

21. Finally add the garam masala and sugar, cook for 3 min and switch off the stove.

22. Garnish with coriander leaves and serve hot.

Yummy and Tasty Butter Chicken is ready

Notes:
1. Add salt carefully, as we add salt during marination itself.
2. You can avoid the garam masala, if children feels the chicken to be bit spicy.
3. Adding food colour is purely optional.
4. Adding sugar enhances the taste.

Tags:Butter chicken, Murgh Makhani recipe, How to make Butter chicken, Butter chicken, Chicken Recipes, Sunday Special Recipes