Raise your hand if you’re friendly with Mushroom Matar, the unsung curry hero. Whether Mushroom Matar is a stranger or a beloved friend, now you can make a quick and delicious version with my Coconut Cashew Korma. Just add mushroom and peas and you too can get cozy with one of my favorite curries.?
Mushroom Matar
serves 4
INGREDIENTS
8 oz cremini or baby bella mushrooms, sliced
1 cup frozen peas
coconut milk or cream
salt to taste
METHOD
In a large skillet, heat 1-2 tablespoons oil or butter. Saute mushrooms over medium-high heat until cooked down, about 10 minutes. Make sure to leave the mushroom in the pan and not stir them too much so they brown nicely. Flip them half way through. Add salt to season them.
Add the jar of Brooklyn Delhi Coconut Cashew Korma. Fill jar with 1/4 cup water, cap it and shake it up. Add it to the pan with the peas. Simmer until peas and mushrooms are tender and cooked through. Add desired cream or coconut milk to add richness. Garnish with chopped cilantro.
Serve with a dollop of plain yogurt and Brooklyn Delhi Tomato Achaar, Roasted Garlic Achaar or Mango Chutney over rice or with naan.
