MUSHROOM MATAR MASALA

Delicious combination of fresh white button mushrooms and green peas cooked in a flavourful onion tomato sauce garnished with cream.

Serves: 6 people | Prep : 15 mins | Cooking : 25 mins

Health Hack: Mushrooms are low in calories as well as great sources of fiber and protein. Peas on the other hand have ALA (alpha lipoic acid), which is a potent anti-oxidant very well recognized for weight loss and boosting immunity.

Fresh Ingredients

White button mushrooms - 400gms, cut into quarters
Frozen green peas - 1 ½ cup
Onions - 2 large, finely chopped
Tomatoes - 4 medium, pureed
Ginger & garlic paste - 2 tbsp
Green chilli - 1, slit along length
Fresh coriander - handful, finely chopped for garnishing
Vegetable oil - 4 tbsp
Salt - to taste
Water - 200mls

Spices

Cumin seeds - ½ tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Kashmiri chilli powder - 1 tbsp
Kasuri methi (dried fenugreek leaves) - 1 tbsp
Garam masala powder - 1 tsp

Step 1

Heat oil in a heavy bottom pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds until they change color slightly. Then add onions and sauté until golden brown.

Step 2

Now add the ginger-garlic paste and cook for 2-3 minutes stirring continuously.

Step 3

Then add slit green chilli along with the blended tomatoes. Cook on medium heat until oil separates.

Step 4

Add coriander powder, turmeric powder, kashmiri chili powder, salt to taste and cook for another 2 minutes.

Step 5

Now add peas & mushrooms to coat in the masala. Add water and bring it to boil. Keep on low to medium heat until the peas and mushrooms are fully cooked.