Preparation of Vegetables: Start by washing the mushrooms and chopping them into small pieces. Do the same for the onions, tomatoes, and any other vegetables you want to add. The green peas should be thawed if using frozen, or boiled if using fresh. Once everything is chopped and ready, it’s time to move to the next step. (Time taken: 5 minutes)
Cooking the Mushrooms: Heat some oil in a pan and add cumin seeds. Let them splutter before adding the chopped onions. Sauté until they turn soft and golden brown. Now, add the chopped mushrooms and sauté them on medium heat for about 5-7 minutes until they soften and release their moisture. Stir occasionally to avoid sticking. (Time taken: 8 minutes)
Adding the Tomatoes and Spices: Once the mushrooms are cooked, add the pureed tomatoes to the pan along with the ginger-garlic paste and green chilies. Mix everything well and let it cook for another 5 minutes until the tomatoes blend well into the mixture. Add the turmeric powder, red chili powder, and coriander powder, and stir to combine. Let the spices cook and release their aroma. (Time taken: 5 minutes)
Adding Peas and Simmering: Once the tomatoes are cooked, add the green peas and a pinch of salt to taste. Stir well, cover the pan, and let it simmer for 5 minutes on low heat. This allows all the flavors to meld together. If the mixture is too dry, feel free to add a splash of water to keep it moist. (Time taken: 5 minutes)
Mashing the Bharta: Once the peas are tender and the flavors have melded together, use a potato masher to gently mash the mixture. You can leave it a little chunky or mash it more smoothly, depending on your preference. Stir everything well to combine into a smooth consistency. (Time taken: 5 minutes)
Final Touches: Finish the dish by sprinkling in garam masala and kasuri methi. Stir them in and let the dish cook for another 2-3 minutes. Finally, garnish with fresh coriander leaves for a burst of freshness. Your delicious Matar Mushroom Bharta is ready to serve! (Time taken: 3 minutes)
Total Time Taken: Approximately 30 minutes.
