Mushroom Matar Curry
A rich and earthy curry, brimming with mushrooms and green peas.
⏱️ 45 min🍽️ Serves 1
🔥 320 kcal💪 12g protein🍚 35g carbs🥑 14g fat🌾 8g fibreper serving
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servings
Ingredients
- 🍄250 g cremini mushrooms
- 🟢200 g green peas
- 🧅1 onion
- 🍅2 tomatoes
- 🧄1 tbsp ginger-garlic paste
- 🌻2 tbsp vegetable oil
- 🌿1 tsp cumin seeds
- 💛½ tsp turmeric powder
- 🍃1 tsp coriander powder
- 🌶️½ tsp red chili powder
- 🔥½ tsp garam masala
- 💧½ cup water
- 🌿¼ cup fresh cilantro
- 🧂 salt, to taste
Pro tips
- For a creamier curry, add 2 tablespoons of cashew paste or coconut milk at the end.
- Adjust chili powder to your spice preference.
- Serve hot with rice, naan, or roti for a complete meal.
- Frozen peas work perfectly if fresh ones are not available; no need to thaw.
Method
- 1Clean and slice the mushrooms. Finely chop the onion and dice the tomatoes.
- 2Heat oil in a large pot or karahi over medium heat. Add cumin seeds and let them splutter.
- 3Add chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- 4Add diced tomatoes, turmeric powder, coriander powder, and red chili powder. Cook, stirring occasionally, until the tomatoes soften and the oil separates from the masala, about 8-10 minutes.
- 5Add the sliced mushrooms and green peas to the pot. Mix well to coat them with the masala.
- 6Pour in water, add salt to taste, and bring to a simmer. Cover and cook for 10-12 minutes, or until mushrooms are tender and peas are cooked through.
- 7Stir in the garam masala. Garnish with fresh cilantro before serving.