Earthy Mushroom and Green Pea Masala
Plump button mushrooms and sweet green peas tossed in a bold, aromatic onion-tomato masala with a whisper of kasuri methi that ties everything together. Quick enough for a weekday lunch yet impressive enough for guests, this is the dish that converts even the most dedicated mushroom skeptics.
Ingredients
- 300g button mushrooms, cleaned and quartered
- 1 cup green peas (fresh or frozen)
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
+ 11 more ingredients
Instructions
Clean the mushrooms by wiping them with a damp paper towel — do not wash them under running water as they absorb moisture like sponges. Quarter them evenly.
Heat oil or butter in a wide pan over medium heat. Add cumin seeds and let them splutter. Add the slit green chilies and cook for 15 seconds.
Add the chopped onions and sauté on medium heat for 6-8 minutes, stirring occasionally, until they turn golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Add turmeric, red chili powder, and coriander powder. Stir for 30 seconds to toast the ground spices.
Add the tomato puree and cook on medium heat for 6-8 minutes, stirring frequently, until the masala reduces, thickens, and the oil separates from the edges.
Increase the heat to medium-high and add the quartered mushrooms. Stir well to coat them in the masala. The mushrooms will release their liquid — let it cook off completely, about 5-6 minutes, stirring occasionally.
Once the mushroom liquid has evaporated and they begin to brown slightly, add the green peas and 1/4 cup of water. Cover and cook for 5 minutes on medium-low heat until the peas are just tender.
Crush the kasuri methi between your palms and stir it in along with the garam masala and salt. Cook for 2 more minutes uncovered. Garnish with fresh cilantro and serve with roti or paratha.
Nutrition Estimate
Per serving • Estimated by Blinner AI