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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

  1. 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.
  2. Stir in the tomato and cook until it becomes soft and pulpy. Cook for 1 minute after adding the tomato puree.
  3. Combine the red chilli powder, turmeric powder, cumin powder, and coriander powder. Mix in a little water and sauté for 1 minute.
  4. 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.
  5. Stir in the garam masala powder and cook for a minute. Cook for a few seconds after adding the cream.
  6. Transfer into a serving bowl, drizzle a little cream, garnish with coriander leaves, and serve hot.

 

 

 

  • Author: GREENSFUD
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: SIDE DISH
  • Cuisine: INDIAN

Keywords: Mushroom matar masala, Side dish, Indian cuisine

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