28 November, 2016
Mushroom Matar Masala
For Mushroom Matar Masala
- Mushrooms – 250 gms (chopped)
- Peas – 1 Cup
- Onion – 1 large (chopped)
- Ginger and Garlic paste – ½ tsp
- Green chilli – 2 (chopped)
- Tomato – 3-4 large (chopped)
- Salt – according to taste
- Red Chilli Powder – ½ tsp
- Turmeric Powder – ½ tsp
- Garam Masala – ½ tsp
- Water – according to need
- Oil – 3-4 tsp
- Coriander leaves – ½ cup (chopped)
Heat oil in a kadai and add ginger garlic paste and green chillies to it. After 8-10 seconds of cooking add onions to the kadai and cook util becomes light brown in colour. Now add chopped tomato to the kadai and stir it for 2-3 minutes. After sometime add all the spices (Salt, red chilli powder, turmeric powder, garam masala) to it. Add little water to the masala if needed and cook it for 2-3 minutes or until oil separates.
Now add chopped mushrooms and peas to the kadai. Put 1-1 ½ cup of water to the kadai to . There sget vegetable cooked. There should be good consistency of gravy left after cooking of mushroom and matar. Now, cover the kadai with a lid and cook on low flame.
Stir the vegetables in between and check if peas and mushroom are cooked. You can garnish it chopped coriander and mushroom matar masala is ready to serve.
Serving Tip –
Serve mushroom matar masala hot with tandoori naan and chapattis.