Mushroom Matar Masala is my go to recipe for busy mornings.
I end up making a cheat Masala(that’s right?) and there is nothing much more to it.
Once your Masala is ready you can make this in just about 10 mins.
So I never had, nor knew mushrooms since childhood. I suppose they were not the most attractive choice amongst all the vegetables in options. ?
So never had them until a few years before. Now I am quite brave at my choices of food these days so a simple curry would be a bad thing. It’s a perfect relief from regular sabji/bhaji or daal dinner.
Plus it gives a great option over non veg currys. It still tastes very meaty.
Directions to make Mushroom Matar Masala-
200 gm mushroom( washed and chopped)
1 cup Matar or frozen peas
2 large onions(preferably red onions)
2 green chillies
5-6 cloves of garlic(big)
1 inch piece of ginger
3 large tomatoes (preferably plum tomatoes or canned whole tomatos)
Salt to taste
1 tsp Turmeric powder
1 tsp red chilli powder or paprika(which has more red color than heat)
2 tsp coriander powder
1/2 tsp garam Masala
2-3 tsp crushed dried fenugreek leaves(optional)
Oil for frying Masala.
In a blender add onions, ginger, garlic, tomatoes and chillies. Blend into a fine paste.
In a pressure cooker or a heavy bottom pan add about 1/2 cup oil and add the blended Masala.
Now cook that until all the moisture has left.
At this point keep stirring the Masala. If it sticks to the bottom add little water.
Cook till the raw smell goes.
Now add salt, turmeric, red chilli powder, coriander powder.
Add in the mushrooms and peas. Add about 500 ml water
Pressure cook for 7-10 mins after the first wishtle.
If not using a cooker add enough water to cover Masala. Cover and cook till Mushrooms and peas are soft.
I have served mushroom Matar Masala with roti, bondi raita(yogurt) and chutney pickled onion salad.
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