Matar Mushroom Masala
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Matar Mushroom Masala Recipe

This is a quick, easy, and oh-so-comforting Matar Mushroom Masala Recipe. Serve it with chapati or jeera rice, either way, it tastes delicious.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: matar mushroom masala, mushroom masala
Servings: 4
Author: Hina Gujral

Ingredients

  • 200 gm mushrooms sliced
  • 2 medium-size onion fine chopped
  • 2 medium-size tomato
  • 1 tbsp readymade tomato puree
  • 1 tbsp ginger-garlic paste
  • 1/2 Cup green peas
  • 1 bay leaf
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala see recipe
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tbsp mustard oil

Instructions

  • Wash, clean and slice the mushrooms. Set aside.
  • Use food processor or blender ( buy it here ) to chop the tomatoes into a chunky paste.
  • Heat oil in a kadhai ( buy it here ) till it reaches the smoking point, reduce the heat to low.
  • Add bay leaf followed by chopped onion. Saute till the onions turn golden brown in colour.
  • Add the ginger-garlic paste, mix well and cook for 2 - 3 minutes on a medium flame.
  • Add the chopped tomato and cook the masala over low heat till it starts leaving the sides of the pan. Stir at regular intervals for even cooking.
  • Now add tomato puree, chilli powder, coriander seeds powder, turmeric powder, garam masala ( see recipe ) and salt. Add a tablespoon of water if the masala is sticking to the pan. Cook till the oil separates from the masala.
  • Add the green peas and mushrooms. Stir to combine. Cook for a minute or till the mushroom soften a bit.
  • To make gravy, add a cup of warm water and simmer the curry covered for 10 - 15 minutes or till the vegetables are cooked.
  • Serve Matar Mushroom Masala garnished with coriander leaves.

Notes

Recommended Equipments: Blender ( buy it here ), Heavy bottom kadhai buy it here )