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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
15 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 peas
  • 3 onions
  • 4-5 garlic
  • 1 inch ginger
  • 2 tomatoes
  • 2 green chillies
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon Turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 4 tablespoon oil

Instructions

    Cup of Yum
  1. Rinse the mushrooms in warm salted water, gently scrubbing the surface to remove impurities. Pat them dry with a napkin or paper towel.
  2. 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
  3. Combine onions, tomato, garlic, ginger, and chillies in a blender or food processor and blend them into a paste/puree.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with cilantro leaves and serve warm mushrooms peas masala with bread or rice!

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 Monounsaturated Fat 6g Trans Fat 0.04g Sodium 458mg (19%) Potassium 769mg (22%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 1171IU (23%) Vitamin C 55mg (61%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6People

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.