Matar Mushroom Masala, Peas Mushroom Masala

Mushroom-mattar-masala

Matar Mushroom Masala, Peas Mushroom Masala.

Matar Mushroom Masala Makes an excellent side dish for roti and chapati. This recipe for peas and mushroom curry is sure a winner. With step by step pictures.

This is an excellent Matar Mushroom curry that goes well with roti or chapati. Mushrooms adds that earthiness to the gravy. Its lite, filling and dum-da-dum-dee-delicious. I use fresh peas in this recipe.

Here is how I do Matar Mushroom Masala.

Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.

Mushroom-mattar-masala-recipe-kasuri-methi

Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, mushrooms reduced to half the size and the mixture nice and brown.

Mushroom-mattar-masala-recipe-saute

Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.

Mushroom-mattar-masala-recipe-add-peas

Cover the pan with a lid and let the Matar Mushroom masala simmer on a low flame for 15-20 minutes until the mixture is semi-dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom. Repeat with me. Consistency should be semi-dry.

Mushroom-mattar-masala-recipe-dry

Once the mixture is well cooked and semi-dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove Matar Mushroom masala from heat and garnish with green chillies and coriander leaves. Serve Matar Mushroom masala hot with roti / chapati.

Mushroom-mattar-masala-recipe-milk

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Mushroom-mattar-masala-recipe

Matar Mushroom Masala

Makes an excellent side dish for roti and chapati. This recipe for peas and mushroom curry is sure a winner.

  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale
  • 200 grams Mushrooms
  • 200 grams fresh Peas
  • 3 tablespoon Oil
  • 1 heaping teaspoon kasuri methi
  • 1 inch piece ginger, finely minced
  • 2 medium onion, finely chopped
  • 4 tomatoes
  • 1 teaspoon turmeric powder
  • 2 teaspoon pepper powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/2 cup milk

Instructions

  1. Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.
  2. Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, reduced to half the size and the mixture nice and brown.
  3. Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.
  4. Cover the pan with a lid and simmer on a low flame for 15-20 minutes until the mixture is semi-dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom.
  5. Once the mixture is well cooked and semi-dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove from heat and garnish with green chillies and coriander leaves.
  6. Serve hot with roti / chapati.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Side dish
  • Cuisine: North Indian

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13 thoughts on “Matar Mushroom Masala, Peas Mushroom Masala”

  1. Hi Suguna,
    I tried this recipe with Portabella mushroom and it was delicious.
    Thanks for sharing our authentic recipes especially Kovai specials.
    Do you have any other recipes for Portabella mushroom?
    Ashok






  2. Hi kannama, how r u?, the first recipe I saw was that annapoorna sambar , after that I am continuos visitor of ur site. We living in muscat and after finding that u r from cbe., I felt like getting recipe from my next door friend. I love ur recipes and the way u write. I visit ur site atleast 2 to 3 times a day and sure at night before sleeping. All my friends were asking abt dishes I make and I recommend ur site. Even for deepavali we maked diamond biscuit recipe from ur site. I wanted to write to u but never found time busy with my 2 kids. Today I wanted to tell u tat everyone appreciated me for ur mushroom recipe and wanted to convey u that. U simply amazing . Feel like writing more but not to waste ur time I am ending it.daily I am looking forward for ur new recipes.

  3. Another amazing dish and perfect recipe! I really like the printable recipe you give at the end of each post. Becomes really handy on the counter.






  4. Hello Suguna,
    I am also from coimbatore, so happy to see fellow coimbatorian blog and recipes. Since me n husband are in France, we search for kongu dishes to get connected to our place. (I miss cbe!!) Luckily got to see many kongu style recipes in this blog. Thanks so much!!

  5. I have seen so many online cookery sites but this one is the best. The recipes are very authentic and even the smallest details are explained. Hats off!






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