Mushroom Matar Masala is a nutritious and healthy vegetarian recipe. This recipe is prepared in most of the states in India. However, the ingredient or spices could vary. I have prepared this recipe in a very easy way by adding spices which are easily available at home. My son doesn’t eat mushroom, but he loves this delicious subzi/bhaji now.
Preparation Time – 30 mins
Cook Time – 30 mins
Total Time – 1 hour
- 300 gms Mushroom
- 2 Bowl Green peas (Matar)
- 2 Onion finely chopped
- 2 Tomato finely chopped
- 1 teaspoon Mustard Seeds
- 2 teaspoon coriander powder
- 1 teaspoon Cumin powder
- 2 teaspoon Garam masala powder
- 1 teaspoon Red chilli powder
- Finely Chopped Coriander leaves
- 4-5 teaspoon oil
- Salt to taste
Serves: 6 persons
Directions / Procedure:
- Wash the mushroom and chopped/ sliced them in a medium size. Keep aside.
- Heat the oil in kadai or pan on low flame gas & add mustard seed and allow to splutter. Then add chopped onion, sauté for 2-3 minutes till the onion becomes reddish brown.
- Now add finely chopped tomato, saute till the onion and tomato becomes soft and oil start separating from the onion and tomato mixture.
- Add chilli powder, cumin powder, coriander powder and garam masala powder, mix all ingredients very well, sauté the mixture for 2-3 minutes.
- Add chopped mushrooms and green peas and salt to taste. Stir and sauté for 2-3 minutes.
- Add one glass of water and again stir all ingredients very well and cover it with lid.
- Cook it on low flame for few minutes till peas and mushroom becomes soft.
- In case peas and mushrooms are cooked well but water remains in sabzi, then reduce the water by simmering the sabzi for more minutes on medium flame without lid till you get desired semi dryness.
- Garnish with finely chopped coriander and serve hot with roti/ chapati/ pulkas/bhakari.
Tips / suggestions:
- Add ginger garlic paste as per your choice
- Add more spice ingredients like cumin powder, coriander powder, garam masala powder.
Ready to serve with your lunch or dinner.
Photos for reference: