Shaadiwale Matar Mushroom- Treat Your Senses to the Elegance and Authenticism of Indian Wedding Feast Menu
(The wedding bells are ringing, Ding ding dong!)
Shaadiwale Matar Mushroom
(Shaadiwale Matar Mushroom – Mushrooms and Green Peas cooked with Cashewnut paste and Mawa)
It’s been a couple of years now since I last attended an Indian wedding. Staying in a foreign land takes away a lot of things from you. Picking the best Indian Traditional outfit, doing the best makeover and Hairdo, enjoying the rituals and traditional ceremonies at wedding events for several days, enjoying the feast over a week excites everyone in the country.
The massive spread of scrumptious food and the other festivities make Indian Weddings popular across the world! No wedding is complete without a plethora of good food and satisfied guests.
This is just a glimpse into a colorful and cultural extravaganza of ‘The Indian Wedding’ .Trust me, it’s no less than a ‘Herculean’ task to describe all the country’s wedding traditions in a single piece of writing.
The fun, the frolic, the feasts at all family occasions are the things we miss while staying away from homeland. Well, as the two places can never be combined, we should always try our best to keep the spirits high and try to ‘Ginger-it-up’ under all circumstances.
While cooking in my American kitchen, I always try to keep the spirits of Indian cuisine alive. The love for Indian food runs in my blood and can never take a backseat even after getting introduced to so many world cuisines. There are no comparisons!
Indian food would jazz me up and would brighten even the dullest of my days.
One of my favorite and the most loved dish in the Indian wedding feast menu is Mushroom Matar sometimes referred to as ‘Shaadiwale Matar Mushroom’. The name itself speaks a lot about the richness of the dish. The addition of cashew paste and Mawa adds a gratifying touch to the recipe making it a favorite at Indian Wedding feasts. I didn’t add Mawa in this recipe though. I was just escaping to indulge into those high calories of Mawa(Dried whole milk). But still the taste was no less than a restaurant dish.
- Green peas,Thawed frozen 1 cup
- Button mushrooms, quartered 250 gms
- Tomato puree 3/4 cup
- Onion,finely chopped 2 medium
- Turmeric powder 1/4 teaspoon
- Oil 2-3 tablespoons
- Ginger-garlic paste 1 tablespoon
- Coriander powder 2 teaspoons
- Cumin powder 1 teaspoon
- Red chilli powder 2 1/4 teaspoons
- Salt to taste
- Cashewnut paste 1/4 cup
- Mawa (khoya – “dried whole milk/thickened milk”), grated 3 tablespoons(skip if you don’t want high calories)
- Garam masala powder 2 teaspoons
- Cook mushrooms with 1 cup water, salt and turmeric powder in a pan till soft.
- Heat oil in a non-stick pan, add onions and sauté till onions are nicely browned.
- Add ginger-garlic paste, mix well and add 1 tbsp water to avoid it from burning. Mix and sauté for 1 minute.
- Add coriander powder, cumin powder and red chilli powder. Mix well and add tomato puree. Mix again and sauté till oil starts to separate out.
- Add cashewnut paste. Mix well and cook for 3-4 minutes. Add mawa and cook again till oil starts to appear on the edges.
- Add mushrooms with its water (Don’t add too much water, try to keep a smooth gravy consistency) and mix. Add green peas, salt and mix again.
- Add garam masala and mix well. Cook for 3-4 minutes.
- Serve hot with your favorite Naan, Parantha or Rice.
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