#16 – Mushroom Matar

Indian (from India, not Native American… for whom the nickname to me is a pet-peeve FYI) is probably my second favourite ethnic cuisine after that of the Caribbean.  Very often, the latter is an off-shoot of the former because much of the Caribbean is inhabited by desendents of migrants from India, and they brought their style of cooking along to the new environment.  Seems like they wanted to pack light though, because in comparing the two, there is definitely a very large amount of Indian eats which are popular in their country, yet often unheard of in the Caribbean.  Mushroom Matar is one such example; here’s how to make it:


1.5 cup tomato

3/4 cup onion

1 jalepeno

4 cloves garlic

1 TBS ginger

2 cups sliced mushrooms

1 cup green peas

1/2 cup yogurt (this kind – https://worldveganizer.wordpress.com/2015/01/04/12-cashew-yogurt/ )

2 TSP cumin

1 TSP tumeric

2 TSP salt

1 cup water

2 TBS olive oil

photo 1If you have a food processor, put the first 5 ingredients in, from firmest to softest, running it for each one (if you don’t have a food processor, chop/dice/mince… the smaller you cut, the faster it will cook).

photo 2 photo 3

photo 5

My ginger was a bit aged and dried up so I made a tea with it and used that for the cup of water needed in the recipe.

photo 4

After everything is processed/cut up, heat the oil in your pot then add the cumin and tumeric.

photo 6

Fry for about a minute then add the processed/cut up mix.

photo 7

Cook until this mixture reduces/thickens noticeably then add water (tea in my case), salt, mushrooms, and peas.

photo 8

photo 9

When the mushrooms have tenderized, stir in the yogurt, and boil another 10 minutes.

photo 10

After that it’s done.  I like mine with rice.  I remember thinking I didn’t put enough photos in the last post so hopefully this makes up for it.



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