Guchi mattar recipe

Recipe for guchi mattar in our easy curry recipes collection.

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.

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