Mushroom Keema Matar

Mushroom Keema Matar

This is a fantastically easy and versatile recipe that uses fresh and tasty ingredients.
It’s great served straight onto a bed of steaming rice, but it’s also one of those dishes that get better with time – it’s like the flavours mature and become more rounded. 
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Mushroom, Keema Matar
Servings: 4

Ingredients

  • 1 large onion finely chopped
  • 2 cloves minced garlic
  • 1 Thumb sized piece of ginger, pealed and finely chopped
  • 3 tbsp oil
  • 600 g mushrooms either white or chestnut mushrooms finely chopped
  • 2 large tbsp curry spice paste we like a masala or mild paste; you should follow your preferred taste – a madras paste will give you much more heat
  • 400 g tinned tomatoes or 5 large fresh tomatoes roughly chopped
  • 2 tbsp natural yogurt
  • 200 g frozen peas
  • large handful chopped coriander

Instructions

  • Finely chop your onions, garlic and ginger
    1 large onion finely chopped, 1 Thumb sized piece of ginger, pealed and finely chopped, 2 cloves minced garlic
  • For a quicker prep time and fine texture we sometimes chop our onions, garlic, ginger and mushrooms separately in the food processor – using the pulse setting so not to liquidise the ingredients
  • Heat a large pan over a medium heat; add the oil and sauté the onion. Once your onion is soft and transparent add the garlic and ginger and cook till fragrant – about a minute
    3 tbsp oil
  • Now add your chopped mushrooms
    600 g mushrooms
  • Cook till the moisture has evaporated and ingredients begin to brown slightly
  • Add the spice paste and cook for 1 minute, then add the tomatoes and continue to heat over a medium heat for 5 minutes.  Stir in the yogurt, season to taste and cover and simmer on a low heat for 20 minutes.  Now’s a good time to get your rice cooking
    2 large tbsp curry spice paste, 400 g tinned tomatoes
  • 5 minutes before the end of cooking add the peas and stir in the coriander to your Mushroom Keema
    200 g frozen peas, large handful chopped coriander
  • Once off the heat, stir in your natural yogurt
    2 tbsp natural yogurt
  • Now serve on a bed of long grain or basmati rice, with a warm naan and a good helping of cool raita and mango chutney