Mushroom Matar with Roti

Ingredients

• 🍄300 g button mushrooms
• 🟢1 cup green peas, frozen or fresh
• 🧅1 onion, medium
• 🍅2 tomatoes, medium
• 🧄1 tbsp ginger-garlic paste
• 🧡½ tsp turmeric powder
• 🌿1 tsp coriander powder
• 🍚½ tsp cumin powder
• 🌶️½ tsp garam masala
• 🌻2 tbsp cooking oil
• 💧½ cup water
• 🌾2 cups whole wheat flour
• 💧½ cup water (for roti dough)
• 🧂 salt, to taste
• 🌿 fresh coriander leaves, for garnish

Method

1. 1Clean and slice the mushrooms. Chop the onion and tomatoes finely. Prepare the roti dough by mixing whole wheat flour with water and a pinch of salt; knead until smooth and set aside.
2. 2Heat oil in a pan. Add chopped onions and sauté until translucent. Add ginger-garlic paste and cook for another minute until fragrant.
3. 3Add chopped tomatoes, turmeric, coriander, and cumin powder. Cook, mashing the tomatoes occasionally, until the oil separates from the masala.
4. 4Stir in the sliced mushrooms and green peas. Cook for 5-7 minutes, allowing the mushrooms to release their water.
5. 5Add 1/2 cup water, salt to taste, and garam masala. Bring to a simmer, cover, and cook for 10 minutes, or until mushrooms and peas are tender and the gravy has thickened to your desired consistency.
6. 6While the curry cooks, divide the roti dough into equal portions and roll out thin discs. Cook each roti on a hot griddle until puffed and cooked through on both sides.
7. 7Garnish the mushroom matar with fresh coriander leaves.
8. 8Serve the hot mushroom matar with freshly made rotis.