Mushroom Matar Masala

Mushroom Matar Masala is a delciously spiced mushroom and peas curry popularly served in North Indian restaurants. It is a curry made with onion and tomato curry base, with aromatics, whole and ground spices along with some yogurt.

5 from 4 votes

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Course: Main Course

Cuisine: Indian

Diet: Hindu, Vegetarian

Keyword: 20 mins Easy Recipe, Indian Curries, Indian Main Dishes, North Indian Recipes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 145kcal

Author: Aayushi Patel

Ingredients

2 Tablespoons Avocado Oil
1 Teaspoon Cumin Seeds
½ Teaspoon Fennel Seeds
2 Green Cardamom Pods
1 Bay Leaf
1 Small Cinnamon Stick
1 Dried Red Chili
1 Cup Yellow Onions Sliced
2 Tablespoons Garlic Minced
1 inch Ginger Minced
1 Thai Green Chili Slit (Optional)
¼ Turmeric
1 Teaspoon Red Chili Powder
1 Teaspoon Coriander Powder
2 Tablespoons Yogurt
½ Cup Tomatoes Roughly Chopped
1 Teaspoon Salt
1 Teaspoon Oil
8 Oz Mushrooms Use Button Mushrooms or Cremini Mushrooms
½ Cup Fresh / Frozen Green Peas
½ Teaspoon Sugar
½ Teaspoon Garam Masala
1 Teaspoon Kasuri Methi
2 Teaspoons Heavy Cream For Garnishing! Use coconut cream if you want to make it Vegan.

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Instructions

In a heavy bottom pot add oil. Once hot, add cumin seeds, fennel seeds, green cardamom’s, bay leaf, dried red chili and small cinnamon stick. Let the cumin seeds splutter.
Next add in sliced onions and salt. Let them brown. Add turmeric, red chili powder and coriander powder. Mix well, and cook the spices. Sprinkle water, so your spices don’t burn.
Then add garlic ginger and green chilies. Let them cook.• turn the stove on low flame, and yogurt.
Mix well, and roughly chopped tomatoes.Once mushy, thrn off the stove.
Let the curry base cool down. Take out the bay leaf and then grind the prepared masala into smooth gravy. Keep it aside.
Now in a pan add 1 teaspoon oil. And add bite sized chopped mushrooms and pinch of salt.
Once the mushrooms are cooked add peas. Saute, and then add the prepared gravy.
Add ½ cup of water, and sugar and bring it to a simmer. Add garam masala, and kasuri methi.
Add garam masala, and kasuri methi. Mix and turn off the stove.• Add cream and mix! Serve hot with Rotis, naans or parathas!

Notes

Cook the mushrooms and peas with just a teaspoon of oil, on medium flame. Stir them in intervals. So they don't burn.
Make the curry base ahead of time. It will save you time.
You can also add different vegetables and proteins to this curry base.
You can skip adding Thai green chili if you don't tolerate spice well.

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