Creamy Mushroom Matar Masala
Mushroom matar masala is a flavorful Indian dish with mushrooms and peas cooked in a rich and aromatic tomato-based gravy. This curry is vegan and gluten-free too.
Servings: 4 People
Equipment
Ingredients
- 3 - 4 tbsp vegetable oil
- 200 gm mushroom (18 - 20)
- ½ cup green peas (matar) fresh or frozen
- 2 medium onion finely chopped
- 1 tbsp ginger garlic paste sub - 4 garlic cloves + ½ inch ginger minced
- 2 green chilli chopped
- 2 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp red chilli powder
- 1 tsp Kashmiri chili powder
- ½ - ¾ tsp salt or as per taste
- ¼ cup coconut milk
- 1 tsp kasuri methi
Instructions
- In a pan, heat oil and add cumin seeds.
- Let them splutter, and then add a pinch of hing.
- Add finely chopped onions and saute for 2 - 3 minutes or till translucent.
- Add ginger garlic paste and saute for another minute, stirring them.
- Then add pureed tomatoes and stir to mix.
- Add salt and other spices to the pan and mix them well.
- Cook for 2 minutes on low flame until it releases oil on the sides.
- Then add ¼ cup water and mix.
- To this, add green peas and mushrooms.
- Don't add any more water now since mushrooms will release water.
- Gently mix everything and cover with a lid.
- Simmer for 5 - 7 minutes till mushroom and peas are cooked well.
- Turn off the heat at desired consistency of curry gravy.
- Add roasted and crushed kasuri methi and finely chopped fresh coriander leaves.
- Drizzle some coconut milk into it and stir to mix.
- Mushroom matar masala is ready to serve.