Guchi Mattar

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A flavorful Indian dish that features sevral spices including fenugreek leaves.

Recipe By: Geocities - Napa Valley
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 1 lb white mushrooms
    • 1 cup frozen baby green peas, thawed
    • 1 cup paneer, cut into very small cubes and fried
    • 1 onion finely chopped
    • 2 tsps finely chopped coriander
    • 2 tsp red chile powder
    • 1/2 tsp turmeric
    • 1 tsp cumin powder
    • 1 tsp dhania powder
    • 1 tsp tandoori powder
    • 2 tomatoes blanched and pureed
    • 1 tablespoon cashewnuts, powdered finely
    • 1/2 tsp kasoori methi
    • 1/2 tsp garam masala
    • 1/2 tsp sugar
    • 2 tbsp cooking oil/ghee(clarified butter)
  • Blend to a smooth paste:
    • 1 " piece ginger
    • 4-5 garlic flakes
    • 1 onion minced
    • 1/4 cup curd


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 4-5 minutes. Remove from the heat 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.

Recipes From - The Gourmet Food And Cooking Resource