Guchhi Matar (Morel mushrooms and green peas) recipe
ingredients
100 g (3 1/2 oz) Morel mushrooms (guchhi), soaked in warm water for 1 hour
500 g (1.1 lb) Green peas (hara matar)
2 tbsp (30 g) 1 oz Ghee
1 cup (300 g) 11 oz Onion paste
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1 cup (200 ml) 7 fl oz Tomato puree
3 tsp (4 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
3 tsp (6 g) Garam masala
1 cup (200 g) 7 oz Yoghurt (dahi)
1/2 tsp Asafoetida (hing)
Salt to taste
500 g (1.1 lb) Green peas (hara matar)
2 tbsp (30 g) 1 oz Ghee
1 cup (300 g) 11 oz Onion paste
1 tbsp (18 g) Garlic (lasan) paste
1 tbsp (18 g) Ginger (adrak) paste
1 cup (200 ml) 7 fl oz Tomato puree
3 tsp (4 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
3 tsp (6 g) Garam masala
1 cup (200 g) 7 oz Yoghurt (dahi)
1/2 tsp Asafoetida (hing)
Salt to taste
method
1. Heat the ghee in a wok (kadhai); add onion and garlic-ginger pastes; saute till light brown in colour.
2. Add the tomato puree, coriander powder, red chilli powder, cumin powder, garam masala, yoghurt, and asafoetida. Pour in 2 cups water. Boil till the gravy thickens.
3. Then, add the mushrooms and green peas and cook till very little gravy remains and the ghee is seen on the surface.
4. Serve hot.
2. Add the tomato puree, coriander powder, red chilli powder, cumin powder, garam masala, yoghurt, and asafoetida. Pour in 2 cups water. Boil till the gravy thickens.
3. Then, add the mushrooms and green peas and cook till very little gravy remains and the ghee is seen on the surface.
4. Serve hot.
serving amount
serves: 2 - 4
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more information
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