5 from 3 votes
Matar Mushroom Masala
Matar mushroom masala is a flavorful Indian delicacy that brings together the earthiness of mushrooms and the sweetness of green peas in a mouth-watering onion-tomato gravy.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
People
Calories:
182 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Asian, Indian
Ingredients
- 800 g mushrooms
- 400 g pea
- 3 onion
- 4-5 garlic
- 1 inch ginger
- 2 tomato
- 2 green chili
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 1 teaspoon Turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 4 tablespoon neutral cooking oil generic cooking oil
Instructions
- Rinse the mushrooms in warm salted water, gently scrubbing the surface to remove impurities. Pat them dry with a napkin or paper towel.
- Slightly trim the tip of the mushroom stem. If the mushrooms are large, cut them into quarters; otherwise, slice them in half. Fry them in oil over low heat until golden, then set them aside
- Combine onions, tomato, garlic, ginger, and chillies in a blender or food processor and blend them into a paste/puree.
- Heat oil in a pan and add cumin seeds. Sauté until they turn aromatic. Add the above-prepared paste and cook over medium heat for about 10 minutes, stirring occasionally, until the raw smell disappears.
- Add all the spices and cook for 2–3 minutes, stirring continuously until well combined and aromatic. Stir in the fried mushrooms and sauté for 1–2 minutes. Then, add the green peas and cook on low heat for another 2–3 minutes.
- Add water depending on the desired consistency. Mix well to combine all the flavors. Cover the pan with a lid and cook on low heat for 7-10 minutes, allowing the mushrooms and peas to soften and absorb the masala flavors. Stir occasionally.
- Garnish with cilantro leaves and serve warm mushrooms peas masala with bread or rice!
Cup of Yum
Notes
- Do not soak mushrooms too long, as they quickly absorb water and become soggy.
- Dry mushrooms thoroughly before cooking to avoid excess moisture in the dish.
- If you use fresh peas, rinse them well under running water before adding them.
- Fry mushrooms on low heat to prevent burning and ensure even cooking.
- Use warm water to adjust the curry’s consistency if required.
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Nutrition Information
Serving
6people
Calories
182kcal
(9%)
Carbohydrates
19g
(6%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.04g
(2%)
Sodium
458mg
(19%)
Potassium
769mg
(16%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1171IU
(23%)
Vitamin C
55mg
(61%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 People
Amount Per Serving
Calories 182
% Daily Value*
| Serving | 6people | |
| Calories | 182kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 458mg | 19% |
| Potassium | 769mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1171IU | 23% |
| Vitamin C | 55mg | 61% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.