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Sunday, December 6, 2015


Mushroom Mutter curry (mushroom & green peas curry)

Traditionally one of my favourite North Indian dishes. This recipe still needs a bit of perfecting but it's a great, quick, easy meal.


Onion - one big size (finely chopped)
garlic cloves - 10 de skinned (cut into small pieces)
Whole Garam masala (Indian spices) - clove,cinaman,cardamum (green) 
Ginger paste - 1 table spoon
tamatoes - 4-5 medium (ripe)about 400 grams 
corainder powder - 2-3 t spoons 
cumin powder      - 1 t spoon
red chilli powder  1 t spoon ( or as per your taste)
turmeric powder  1/2 t spoon 
salt                     1 1/2 t spoon or as per your taste 
chopped mint leaves and dhania leaves 1 table spoon 
oil  2-3 table spoons 


Shallow fry the mashrooms and keep them aside ..

Heat the oil in a frying pan and fry the garlic on low heat.

Add the onions and fry till soft.
Add ginger paste when onions turned to brown colour(translucent) donot add more ginger as this will make the dish bitter.


Add the tomatoes,let them cook for about 10 minutes on medium flame 

Add the spices and spice powders such as red chilli powder,turmeric,corriander powder,cumin powder ,salt and allow to fry for a min, stirring frequently.

Add chopped mint leaves and coariander leaves(cilantro laeves)

Now the oil ozes out from the curry... 

 Add peas, mushrooms and check the seasoning and add salt if required . Add a little water also.

Cook until the mushrooms begin to give off their juices, stirring occasionally. 
Garnish with chopped coriander and serve with chapati or naan.



This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

Recipe will serve 3 to 4.

Main Ingredients:

3 medium boiled potatoes
3/4 cup frozen green peas
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1 teaspoon ginger paste
1 minced green chili
2 tablespoons coriander (dhania)
1 teaspoon fennel seed powder
1/4 teaspoon turmeric
1 teaspoon paprika (dagi mirch)
1 teaspoon salt adjust to taste
1 teaspoon mango powder amchoor
1/2 teaspoon garam masala
2 medium tomatoes sliced
About 2 tablespoons chopped cilantro (hara dhania)


Peal the potatoes cut them in byte size pieces.


In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add onion and ginger garlic paste 

Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.

Next add green peas and half a cup of water and let it cook until they are tender


Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.

Add about 1-1/4 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.

Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.

Aloo matter is ready to serve.

Aloo matter can be served with any bread or rice.

Hope you have laerned some more delicious dishes from my blog..I request you to suggest and share this blog with your near and dear so that others too benefit..if you have queries feel free to message me 


Yours Chef Mohan