Goochi Mattar
A classic British Indian Restaurant goochi mattar made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G1 Base Sauce
2400 ml (8 portions) Ā· 2+ hours Ā· Involved
Key ingredients
100 ml oil Ā· 750 gm onions (prepared weight) Ā· 1 tspn salt Ā· 1 tbspn turmeric Ā· 1 tspn ground coriander Ā· Ā½ tspn ground cumin Ā· +8 more
Ingredients
- 150 gm button mushrooms (Goochi)
- Ā¼ tspn ground cumin
- 100 gm frozen peas (Mattar)
- Ā¼ tspn hot chilli powder
- 1 tbspn oil
- Ā¼ tspn methi (dried fenugreek leaves)
- 300 ml c46 curry base sauce (see note 1)
- Ā¼ tspn garam masala
- Ā¼ tspn salt
- 1 tspn fresh coriander
- Ā¼ tspn turmeric
Method
- 1
Rinse and thickly slice the mushrooms.
- 2
Rinse the frozen peas in hot water and drain.
- 3
Heat the oil, over a medium flame, in a wok or heavy pan.
- 4
Add the mushrooms and 40 ml of c46 base sauce cook for , adding c46 base sauce if needed to prevent drying.
- 5
Add the peas and 40 ml of c46 base sauce and cook for , adding c46 base sauce if needed to prevent drying.
- 6
Stir in the salt, turmeric, cumin and chilli powder and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain your preffered sauce consistency.
- 7
Stir in the methi and garam masala and cook, stirring regularly, for .
- 8
Stir in the chopped coriander and serve with rice or naan bread and optionally garnish with freshly chopped coriander.