Guchi mattar recipe

Recipe ingredients

1 pound white mushrooms
1 cup frozen baby green peas, thawed
1 cup paneer, cut into very small cubes and fried
1 onion finely chopped
2 teaspoons finely chopped coriander
2 teaspoons red chilli powder
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon dhania powder
1 teaspoon tandoori powder
2 tomatoes, blanched and pureed
1 tablespoon cashewnuts, powdered finely
1/2 teaspoon kasoori methi
1/2 teaspoon garam masala
1/2 teaspoon sugar
2 tablespoons cooking oil, or ghee (clarified butter)
Blend to a smooth paste:
1 inch piece ginger
4 to 5 garlic flakes
1 onion minced
1/4 cup curd

How to make guchi mattar

Heat the ghee and fry the mushrooms till they are tender.
Drain and set aside.
Heat some ghee and fry the chopped onions till they turn color.
Add the blended masala and fry till the ghee starts leaving the sides of the masala.
Now add all the dry powders except the kasoori methi and garam masala.
Fry till the masalas are well blended and fried.
Add the tomato puree and cashewnut powder.
Mix well and fry for about 4 to 5 minutes.
Take it from the fire and add the paneer, peas and mushrooms.
Bring it to a boil on low heat and then add the kasoori methi, garam masala, sugar and salt to taste.
Heat through and serve hot with plain rice/chapati.