MUSHROOM MATAR MASALA
- Total Time: 55 mins
- Yield: 4
Ingredients
- 12– 16 halved Button mushrooms
- 3 tbsp of boiled Green peas (matar)
- 1 tbsp GREENSFUD COCONUT OIL
- 1 large finely chopped onion
- 1 tbsp Ginger-garlic paste
- 1 large finely chopped tomato
- ¼ cup tomato puree
- ½ tsp GREENSFUD RED CHILLI POWDER
- ¼ tsp GREENSFUD TURMERIC POWDER
- 1 tsp Cumin powder
- 1 tsp GREENSFUD CORIANDER POWDER
- ¼ cup Yogurt
- GREENSFUD HIMALAYAN PINK SALT to taste
- ½ tsp GREENSFUD GARAM MASALA powder
- 2 tbsp Fresh cream to garnish
- Fresh coriander leaves for garnish
Instructions
- In a nonstick pan, heat 1 tablespoon oil. Add the onion and cook until golden brown. Add the ginger-garlic paste, stir, and cook until fragrant.
- Stir in the tomato and cook until it becomes soft and pulpy. Cook for 1 minute after adding the tomato puree.
- Combine the red chilli powder, turmeric powder, cumin powder, and coriander powder. Mix in a little water and sauté for 1 minute.
- Add the yoghurt, stir well, and cook for 2-3 minutes. Salt and mushrooms should be added at this point. Add more water, stir, cover, and simmer for 3–4 minutes. Green peas are then added, mixed thoroughly, and cooked briefly.
- Stir in the garam masala powder and cook for a minute. Cook for a few seconds after adding the cream.
- Transfer into a serving bowl, drizzle a little cream, garnish with coriander leaves, and serve hot.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: SIDE DISH
- Cuisine: INDIAN
Keywords: Mushroom matar masala, Side dish, Indian cuisine
