🫛🍄 Creative Sunday Special : My Peas and Mushroom Curry 🍄🫛

Hello hive family,
Sundays are for creativity, experiments, and indulging in something out of the ordinary. This time, I decided to put on my chef's hat and create something truly unique: a flavorful and wholesome matar Mushroom . Let me take you through my culinary adventure!

The Inspiration

Mushrooms have always fascinated me with their earthy aroma and versatility. They can adapt to any dish, absorbing flavors like a sponge while still holding their unique character. I thought, why not combine them with a twist of my favorite spices to create something unforgettable?
Mushroom Matar, a delicious and hearty dish, is perfect for a cozy meal. Here’s a simple yet flavorful recipe to make this dish:

Ingredients:
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500 grams mushrooms, chopped

1 cup peas (matar)

2 small onion, finely chopped

1 tablespoon ginger-garlic

2 tomatoes, pureed

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin seeds (jeera)

Fresh coriander leaves, for garnish

Salt to taste

2 tablespoons butter

My Unique Cooking Process -
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🕎Preparation: I washed the mushrooms thoroughly and chopped them into bite-sized pieces.

🕎Cut the stem of the mushroom and separate it. Then, in a cup, combine bay leaves, black pepper, cumin, and cinnamon, and make a broth with it. Set it aside.

🕎 Tempering: Heat oil and butter in a pan and add cumin seeds. Let them splutter for a few seconds.

🕎 Saute Onions: Add finely chopped onions and sauté until they turn golden brown.

🕎Spices: Add turmeric powder, red chili powder, and coriander powder to the mixture. Stir well.

🕎 Add Ginger,Garlic ,onion Paste: Now, add the ginger,garlic and onion paste and sauté for another minute until the raw smell disappears.

🕎 Tomato Puree: Add the pureed tomatoes to the pan, and cook the mixture until the oil starts separating from the masala.

🕎 Saute Peas: In a separate pan, heat a little oil and saute the peas for a few minutes.

🕎 Combine and Cook: Add the sauteed peas to the tomato masala. Then add mashroom, chopped capsicum and mix well.

🕎Now, add the broth to the curry. Cook everything together on low heat for 10-12 minutes until the mushrooms and peas are well-cooked.

🕎 Garnish and Serve: Once cooked, sprinkle fresh coriander leaves for garnish. Serve hot with breakdown rice (steamed rice) for a complete meal.

The dish turned out to be a perfect blend of flavors—earthy, tangy, and slightly spicy. The mushrooms were juicy and packed with the essence of the masala. It paired wonderfully with buttered naan and plain steamed rice.

What makes this dish special is how simple ingredients can create such a burst of flavor. It’s quick, healthy, and perfect for those lazy Sundays when you want something indulgent yet wholesome.

So, this Creative Sunday was a flavorful success. If you love mushrooms as much as I do, try this recipe and let me know how it turns out. What’s your go-to creative recipe? Share your thoughts—I’d love to hear!

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