Mushroom Matar Masala

It is one of my favourite combinations. Fresh mushrooms paired with green peas make a lovely dish that goes well with any Indian bread or rice dish. It is also very easy to make, so it’s an ideal preparation for week-nights.


Button Mushrooms 300gms
Frozen Green Peas 1 ½ cup
Onions 2 medium, finely chopped
Tomatoes 3-4 pureed
Ginger-Garlic paste 2 tbsp.
Green chilles 1 or 2, slit into halves
Fresh Cream (optional) or semi skimmed milk Few tablespoons
Kitchen King Masala (optional) 1 tsp.
Cumin Seeds 1 tbsp.
Coriander powder 2 tbsp.
Turmeric powder ½ tsp.
Garam Masala 1 tsp.
Oil 4 tbsp.
Salt To Taste
Water 200 ml
Fresh coriander Handful for garnishing

Cooking Instructions

Wash and cut the mushrooms into medium pieces and chop onions finely.

Heat oil in a pan. Add cumin seeds and sautéonions till golden brown.

Add ginger garlic paste and cook for a minute.

Add green chillies, tomatoes and cook till oil leaves the sides.

Add coriander powder, turmeric, kitchen king masala, salt and cook for 2 minutes.

Add one cup of water and bring it to boil.

Add the matar (green peas) and mushrooms and cook till the peas are fully cooked.

Once done, garnish with garam masala and fresh coriander.

Serve the mushroom matar with rice or roti.