Go Back

Matar Mushroom Makhana Kaju

Chef Ruchika Jain
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 250 gm Shelled Peas Half boiled
  • 1/2 cup Makhana
  • 1/4 cup Cashew Cut 1 cashew into 4 pieces
  • 1/4 cup Button mushrooms Cut 1 mushroom into two pieces
  • 15-20 in no. Kismish (raisins)
  • 2 Medium sized grated tomatoes
  • 3 tbsp Tomato puree
  • 1.5 tsp Ginger garlic paste (optional)
  • 1 tsp Chopped green chili
  • 4 tbsp Oil for gravy
  • 5-6 tbsp Oil for shallow fry

Spices

  • 2 Bay leaves
  • 1 tsp Black cardamom powder
  • 3 Cloves
  • 1 pinch Powdered hing
  • 1 tsp Red chili powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Dry corriander powder
  • 1/4 tsp Haldi (turmeric)
  • 1/4 tsp Black pepper
  • white salt according to taste

For Garnishing

  • Coriander
  • 3-4 Cashew

Instructions
 

  • Take a deep pan for shallow fry
  • Add cashews when oil gets heated. Shallow fry till they turn light pink in colour
  • Take out the cashews in a plate and now shallow fry the makhana for 3 minutes and then take it out in another plate
  • Take another pan for gravy
  • Add oil, and then add Hing once oil gets heated
  • Next add the bay leaves and cloves and wait till the cloves crackle
  • Add red chili powder, ginger garlic paste and sauté them for some time
  • Now add, grated tomatoes and mix well
  • Add all, the spices except garam masala
  • Next add, tomato puree and green chili
  • Sauté well till oil starts to separate
  • Add peas and mushroom
  • Cover with the lid till they get soft
  • After that add cashew, raisin, makhana and garam masala
  • Mix well and cook on medium flame for 2-3 minutes
  • The vegetable is ready to serve
  • Garnish with coriander and cashew
  • You can serve this vegetable with any Indian bread
Keyword Indian, Main Course