Matar Mushroom
A simple, warming Indian curry made with mushrooms and green peas in a spiced onion and tomato masala. The mushrooms are cooked until tender while the peas add a gentle sweetness, making this an easy everyday dish to serve with rice, roti or bread.
Ingredients
- 1½ tbsp oil or ghee
- ½ tsp cumin seeds
- ¾-1 cup onions, finely chopped - about 2 medium onions
- 1 green chilli, slit - optional
- 1 tsp ginger-garlic paste
- ¾ cup tomatoes, deseeded and chopped or puréed
- ¼ tsp salt, or as needed
- ½-¾ cup green peas, frozen or boiled fresh peas
- 200 g button mushrooms - about 1½-2 cups sliced
- ¾-1 tsp garam masala, or more if desired
- ⅛ tsp turmeric
- ¾-1 tsp coriander powder
- ½-¾ tsp red chilli powder, adjusted to taste
- 2 tbsp coriander leaves, finely chopped, or 1 tsp kasuri methi
How to make it
- 1
Prepare the ingredients - Wash and finely chop the onions and green chilli. Deseed and chop the tomatoes, or purée them. Rinse the mushrooms and set them aside. Slice the mushrooms just before adding them to the pan.
- 2
Start with the cumin - Heat the oil or ghee in a pan. Add the cumin seeds and let them splutter.
- 3
Cook the onion - Add the chopped onions and green chilli. Fry until the onions turn golden.
- 4
Add the ginger and garlic - Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
- 5
Cook the tomatoes - Add the tomatoes and salt. Cook until the tomatoes become soft and mushy.
- 6
Add the spices - Add the garam masala, coriander powder, turmeric and red chilli powder. Sauté until the masala becomes thick and aromatic.
- 7
Add the peas and mushrooms - Add the green peas and sliced mushrooms. Fry over medium heat for 4-5 minutes.
- 8
Cover and cook - Reduce the heat, cover the pan and cook until the mushrooms are tender but not mushy or soggy. Stir occasionally while they cook.
- 9
Reduce the moisture - The mushrooms will release moisture as they cook. Once tender, remove the lid, mix well and sauté over slightly higher heat for about 1 minute.
- 10
Finish and serve - Taste and add more salt if needed. If using kasuri methi, crush and add it at this stage. Finish with chopped coriander leaves. Serve hot with rice, chapati or toasted bread.