Matar Mushroom Masala
Recipe type: Side dish
Cuisine: North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Makes an excellent side dish for roti and chapati. This recipe for peas and mushroom curry is sure a winner.
  • 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
  • ½ cup milk
  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.
Recipe by Kannamma Cooks at