Mushroom Matar Masala (Instant Pot & Stovetop)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
3
-
Calories
176 kcal
-
Course
Main Course
-
Cuisine
Indian
Mushroom Matar Masala (Instant Pot & Stovetop)
Description
This Mushroom Matar Masala blends mushrooms and green peas with a spiced onion and tomato base enriched by ginger, garlic, and cumin. The dish begins by sautéing cumin seeds and onions until golden, then adding a tomato puree with turmeric, coriander, chili powder, and garam masala for a flavorful masala sauce. Pressure cooking in the Instant Pot or slow cooking on the stovetop finishes the mushrooms and peas, preserving their texture while intensifying the flavors. Cream or coconut milk is stirred in at the end, adding smoothness and mild richness. Dried fenugreek leaves (Kasoori Methi) crushed over the curry contribute an earthy, slightly bitter dimension.
The resulting curry has a balanced blend of earthiness from mushrooms, the sweetness of peas, and warmth from the spice blend. Its moderate liquid creates a semi-thick gravy that clings well to flatbreads or rice. This versatile curry works well as a main or a side dish, suitable for those seeking a comforting vegetarian curry option.
To make it vegan, replace cream with coconut milk or cashew cream. Leftovers keep well refrigerated for up to three days. A homemade or store-bought onion tomato bhuna masala can speed up preparation by substituting the fresh aromatics and tomatoes.
Ingredients
- 8 ounces mushroom cleaned and sliced
- 3/4 cup green peas I used frozen
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1" inch ginger grated
- 4 cloves garlic minced
- 1 green chili pepper diced, optional
- 1 cup onion diced
- 2 tomato large, pureed
- 1/3 cup water use 1/2 cup for stovetop
- 2 tablespoon cream or Coconut Milk for vegan
- 1 tablespoon fenugreek leaves crushed, dried, aka Kasoori Methi
- cilantro to garnish
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon red chili powder Mirchi powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
Instructions
- Start the instant pot in saute mode and heat oil in it. Add cumin seeds and saute for a minute until they sizzle.
- Add the onions and green chili. Cook for about 4 minutes until the onions turn golden. Then add ginger and garlic. Cook for another minute.
- While the onions are cooking, blend tomatoes to a puree. Once the onions are ready, add the tomato puree, spices and salt to the instant pot. Cook for another 3-4 minutes.
- Add the sliced mushrooms and green peas. Change the instant pot setting to manual/pressure cook mode on high pressure for 2 minutes.
- Once the instant pot beeps, quick release the pressure manually. Stir in the cream. Crush the fenugreek leaves between your palms and add to the instant pot. Give it a good stir.
- Garnish with cilantro. Mushroom Masala is ready to be served. Enjoy with roti or rice.
Stovetop Method
- When cooking on the stovetop, use a heavy bottom pan or dutch oven. Make sure to sauté the onions well for 4-5 minutes until they are golden brown in color. Then add ginger and garlic. Cook for another minute.
- Add the tomato puree, spices, and salt. Cook for another 3-4 minutes. When sautéing the pureed tomatoes, make sure all the liquid is dried and the masala has thickened.
- Then add the mushrooms, green peas, and water. Stir gently, and let it simmer for about 6-8 minutes, until the mushrooms and peas soften. Stir at regular intervals.
- Add the kasoori methi and cream. Roll the kasuri methi with your hand to make it a fine powder and add to the curry. Stir it all gently. Garnish with cilantro. Mushroom Matar is ready to serve.
Notes
- For a vegan version, omit the cream or substitute it with coconut milk or cashew cream blended with tomatoes.
- You can use about ¾ cup of onion tomato bhuna masala instead of fresh onions, tomatoes, ginger, and garlic to reduce active cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 848mg | 35% |
| Potassium | 665mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1218IU | 24% |
| Vitamin C | 35mg | 39% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
