Mushroom Peas Curry/Matar Mushroom
Mushrooms and Peas cooked in a delicious gravy
Ingredients
- 10oz/280g mushrooms
- 1 cup green peas fresh or frozen
- 1 medium yellow onion chopped
- 1 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 2 green chiles sliced
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp ground turmeric
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 1 tbsp ground coriander
- 2 pinches fenugreek powder optional
- 3oz/90ml tomato sauce or puree/crushed
- 8oz/240ml water
- vegetable or canola oil
Instructions
- Wash mushrooms. Pop off the stems and cut stems in half. Quarter the small caps, and cut the larger ones into 6 pieces.
- Heat up a pot and add 5 tbsp oil. When the oil is hot, add cumin and fennel seeds. Let them sizzle and change color, in 10-15 seconds you will smell them.
- Add the ginger and stir, give it 10 seconds, then add the chopped onion. Stir and cook until soft.
- Add the garlic and chiles, sauté until golden brown. Add more oil if necessary. Add all the spices and salt. Add fenugreek powder (optional). Stir for a few seconds and then add tomato sauce. Cover and cook for a few minutes until the oil separates and the raw taste of the tomato sauce goes away.
- Add water and mushrooms. Mix, cover and cook for 5 minutes. Stir it halfway. After 5 minutes, add the peas. Cover and cook for 10 minutes, stirring once or twice.
- Halfway through cooking, taste and add more salt if you need to. Use medium to medium low heat and check that the gravy doesn’t dry out. Add a little hot or boiled water during cooking if you need to.
- ***Baby Bella or White button mushrooms are good for this recipe.
- ***This recipe is Spicy. For a milder curry, do not add green chiles.
- ***Serve with Indian bread or rice and plain yogurt if it’s too spicy for you 🙂
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