Dhaba-Style Matar Mushroom Recipe

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Author: Hina K Batra
Total Time: 50 minutes
Yield: 4

Description

Try this dhaba-style Matar Mushroom recipe at home for a taste of the highway dhaba experience, full of authentic flavors and rich textures. Cooked in desi ghee and flavored with hing, jeera, and cardamom, this dish is both easy to make and packed with bold, earthy spices. Serve with roti, naan, or paratha for a full desi meal!

Ingredients

½ cup (125 grams) desi ghee (clarified butter)
¼ teaspoon asafoetida (hing)
1 teaspoon cumin seeds
3-4 pods green cardamom
1 small piece mace (javitri)
1 small piece cinnamon stick
1 large pod black cardamom
1 bay leaf
2 tbsp ginger-garlic paste
1 cup tomato puree (from 3 medium tomatoes)
2 green chillies
2½ teaspoons coriander powder
1½ teaspoons cumin powder
½ teaspoon turmeric powder
½ cup onion paste (made from 2 medium onions)
Salt to taste
1 teaspoon red chili powder
1 teaspoon kashmiri red chili powder (for color)
1 cup (250 grams) curd, whisked
2 cups mushrooms (sliced, cleaned with warm water)
1½ cups frozen peas
½ teaspoon garam masala
1 tbsp kasuri methi (dried fenugreek leaves)
2 tbsp fresh coriander leaves (chopped)
2 cups Water (adjust based on gravy consistency)

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Instructions

Clean the Mushrooms: Gently wipe the mushrooms with a damp cloth to remove any dirt or debris. Slice about ¼ inch from the bottom to remove any tough or dried-out parts.
Soak the Mushrooms: Fill a pot with warm water and carefully add the cleaned mushrooms. Soak them until you’re ready to use them.
Heat the Ghee: In a heavy-bottomed pan, heat ½ cup (125 grams) desi ghee over medium heat until hot.
Sauté the Spices: Once the ghee is hot, add ¼ teaspoon of asafoetida (hing), 1 teaspoon of cumin seeds, 3-4 pods of green cardamom, 1 small piece of mace, 1 small piece of cinnamon stick, 1 large pod of black cardamom, and 1 bay leaf. Sauté the spices for about 1 minute until fragrant.
Cook the Ginger-Garlic Paste: Add 2 tablespoons of ginger-garlic paste to the pan and cook until the garlic turns golden brown.
Add Tomato Puree: Pour in 1 cup of tomato puree and cook the mixture, stirring occasionally, until it reduces and the oil begins to separate from the gravy.
Incorporate the Dry Spices: Add 2½ teaspoons of coriander powder, 1½ teaspoons of cumin powder, and ½ teaspoon of turmeric powder. Stir well and cook for a few minutes to allow the spices to blend.
Mix in Onion Paste: Add ½ cup of onion paste and cook for another 3-4 minutes until the mixture is well combined.
Season the Gravy: Add salt to taste, 1 teaspoon of red chili powder, and 1 teaspoon of Kashmiri red chili powder for color. Stir thoroughly and let the spices cook into the gravy.
Add Whisked Curd: Gradually incorporate 1 cup of whisked curd, stirring continuously to prevent curdling. Cover the pan and let it cook for about 5 minutes.
Cook the Mushrooms: Add the 2 cups of cleaned and sliced mushrooms to the pan. Stir well and cook until the mushrooms release their water and begin to shrink.
Add Frozen Peas: Once the mushrooms have cooked down, add 1½ cups of frozen peas. Stir and cook for another 5 minutes. The gravy will become thinner as the mushrooms and peas release moisture.
Finish with Spices: Add ½ teaspoon of garam masala, 1 tablespoon of kasuri methi (crushed between your palms), and 2 tablespoons of chopped fresh coriander leaves.
Adjust Gravy Consistency: Pour in 2 cups of water and mix well. Cover the pan and simmer on low heat for 10 minutes until the gravy thickens to your desired consistency.
Garnish and Serve: Turn off the heat and garnish with additional fresh coriander and a drizzle of desi ghee on top. Serve hot with roti, naan, or laccha paratha.

Enjoy your delicious Dhaba Style Matar Mushroom!

Notes

Choose fresh button mushrooms for the best flavor and texture. Ensure they are firm and free from blemishes.
Avoid soaking mushrooms for too long as they can absorb water and become soggy. Make sure to have all your ingredients prepped and ready before you start cooking. This includes measuring spices, chopping onions, and whisking the curd. It makes the cooking process smoother.
Maintain a medium heat while cooking to prevent the spices from burning and to ensure even cooking of the mixture.
Use good-quality desi ghee, as it enhances the dish’s rich and authentic flavors. You can adjust the amount of ghee based on your preference, but it’s a key component in Dhaba-style cooking.
Feel free to adjust the amount of red chili powder and green chilies according to your spice tolerance. You can also add fresh green chilies for an extra kick.
When adding whisked curd, do it gradually and stir continuously to prevent curdling. Make sure the heat is not too high when you add the curd.
If the gravy is too thick, add a little more water and simmer. If it’s too thin, cook uncovered for a few more minutes to reduce it.
Fresh coriander adds a burst of flavor at the end. You can also sprinkle some on top before serving for a nice presentation.
This dish pairs wonderfully with various Indian breads like roti, naan, or laccha paratha. You can also serve it with steamed rice for a complete meal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: North Indian