Matar Mushroom Masala
Makes an excellent side dish for roti and chapati. This recipe for peas and mushroom curry is sure a winner.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 grams Mushrooms
- 200 grams fresh Peas
- 3 tablespoon Oil
- 1 heaping teaspoon kasuri methi
- 1 inch piece ginger, finely minced
- 2 medium onion, finely chopped
- 4 tomatoes
- 1 teaspoon turmeric powder
- 2 teaspoon pepper powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 cup milk
Instructions
- 1
Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.
- 2
Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, reduced to half the size and the mixture nice and brown.
- 3
Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.
- 4
Cover the pan with a lid and simmer on a low flame for 15-20 minutes until the mixture is semi-dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom.
- 5
Once the mixture is well cooked and semi-dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove from heat and garnish with green chillies and coriander leaves.
- 6
Serve hot with roti / chapati.