MUSHROOM MATAR MASALA
Delicious combination of fresh white button mushrooms and green peas cooked in a flavourful onion tomato sauce garnished with cream.
Serves: 6 people
Prep : 15 mins
Cooking : 25 mins
Health Hack: Mushrooms are low in calories as well as great sources of fiber and protein. Peas on the other hand have ALA (alpha lipoic acid), which is a potent anti-oxidant very well recognized for weight loss and boosting immunity.
- White button mushrooms - 400gms, cut into quarters
- Frozen green peas - 1 ½ cup
- Onions - 2 large, finely chopped
- Tomatoes - 4 medium, pureed
- Ginger & garlic paste - 2 tbsp
- Green chilli - 1, slit along length
- Fresh cream (optional) - 4 tbsp
- Fresh coriander - handful, finely chopped for garnishing
- Vegetable oil - 4 tbsp
- Salt - to taste
- Water - 200mls
Spices For Rice
- Cumin seeds - ½ tbsp
- Coriander powder- 2 tbsp
- Turmeric powder ½ tsp
- Kashmiri chilli powder - 1 tbsp
- Kasuri methi (dried fenugreek leaves) - 1 tbsp
- Garam masala powder - 1 tsp
- Heat oil in a heavy bottom pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds until they change colour slightly. Then add onions and sauté until golden brown.
- Now add the ginger garlic paste and cook for 2-3 minutes stirring continuously.
- Then add slit green chilli along with the blended tomatoes. Cook on medium heat until oil separates.
- Add coriander powder, turmeric powder, kashmiri chili powder, salt to taste and cook for another 2 minutes.
- Now add peas & mushrooms to coat in the masala. Add water and bring it to boil. Keep on low to medium heat until the peas and mushrooms are fully cooked.
- Lastly, garnish with garam masala, kasuri methi, fresh coriander along with fresh cream. Serve with rice or roti.
Per 100 g
Sat. Fat (%)
Handy Kitchen Tips
The onion tomato masala made with spices is very versatile and makes a great base for a number of recipes as it goes very well with most vegetables and also Paneer. It can be made in bulk and even freezes well.