Matar Mushroom Curry

🛒 Ingredients

• White button mushrooms 100 g · 28 kcal
• Green peas (frozen) 100 g · 81 kcal
• Onion 150 g · 60 kcal
• Tomatoes 200 g · 36 kcal
• Ginger-garlic paste 20 g · 23 kcal
• Green chilies 10 g · 4 kcal
• Vegetable oil 27 g · 243 kcal
• Coriander powder 8 g · 24 kcal
• Cumin powder 4 g · 15 kcal
• Turmeric powder 2 g · 7 kcal
• Red chili powder 4 g · 13 kcal
• Garam masala 4 g · 13 kcal
• Cumin seeds 2 g · 8 kcal
• Water 100 g · 0 kcal
• Fresh coriander (cilantro) 10 g · 0 kcal

👨‍🍳 Instructions

1. Wash and quarter the mushrooms; set aside. Finely chop the onion and green chilies.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and green chilies, sauté until onions turn golden brown.
4. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
5. Add chopped tomatoes and cook until they soften and the oil separates.
6. Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 2-3 minutes, adding a splash of water if needed to prevent burning.
7. Add the quartered mushrooms and green peas. Mix well with the spices.
8. Pour in water, bring to a simmer, then cover and cook for 10-12 minutes until mushrooms are tender.
9. Stir in garam masala and fresh coriander. Serve hot with rice or naan.