Indian food is synonymous with “curry” in the western world. Rightly so, we love our curries and we can never be overwhelmed with the abundance of spices in any Indian kitchen. Mushroom Matar Masala is a semi-dry curry, where some lovely mushrooms and green peas are lathered in the right amount of spices.
My previous mushroom recipe, Goan Mushroom Xacuti recipe, had a bunch of spices completely different from the ones I have used in this recipe. The green peas, albeit frozen, give a dash of freshness to the curry. And I have added some fresh fenugreek leaves, another ingredient I have grown too fond of lately.
Mushrooms are high in protein and unbelievably low in calories. Fenugreek has a stream of health benefits as well. This curry does not require any dairy additives. All in all, this is a low-calorie, vegan recipe packed with ample nutritive value, and highly suitable for diabetics and weight-watchers.
The mushroom matar masala, along with some hot chapati (Indian flatbread), was our Sunday lunch, which got gobbled down in a jiffy, in contrast to the usual lazy Sunday lunches. And food was ready before time, so I would not credit the hunger pangs. The award goes to…… Oh Modesty where are thou!! 😉
What to prepare before you get cooking
- I used button mushrooms, and these were really tiny. So I just quartered them. Clean and cut the mushrooms to get bite-size pieces as per the size of mushrooms available.
- For the spices, one of them is crushed coriander. If you have powder, go ahead and use it. But freshly crushed coriander seeds weave a certain flavour magic.
- Fenugreek leaves are optional. Either use dried ones aka kasuri methi or replace with coriander leaves. But try to add it, as it bumps up the taste as well as the nutrition.
MUSHROOM MATAR MASALA / MUSHROOM AND GREEN PEAS CURRY
- 2 cups of chopped mushrooms
- 1 cup of green peas
- 1 large onion, finely diced
- 3-4 garlic cloves, crushed
- 1 tsp crushed ginger
- 1 large or 2 medium sized tomatoes, finely diced
- 2 tsp crushed coriander seeds
- 1 tsp turmeric powder
- 2 tsp red chili powder (or to taste)
- 1 tsp garam masala
- salt, to taste
- 1-2 tbsp oil for cooking
- 2 tsp cumin seeds
- 2 slit green chili
- 3/4 cup chopped fresh fenugreek leaves OR 1 tbsp kasuri methi
- 2 tsp lemon juice
- coriander leaves for garnish (optional)
- Heat oil in a pan and add the cumin seeds.
- Once the cumin crackles, add the garlic and saute until fragrant.
- Add in the onion, ginger and green chilli. Add a bit of salt and mix well. Cover and let the onion cook till soft.
- Add the tomatoes and mash them with the spatula. Add tiny bit salt, to hasten the cooking.
- Cook covered, whilst checking intermittently, till the oil starts releasing from the sides.
- Then add the spices; turmeric, crushed coriander, red chili powder and the garam masala. Mix well.
- Add in the green peas and splash of water. Cover and cook. If using fresh peas, give it 10 minutes. For frozen peas, 5 minutes is adequate.
- Add the mushrooms next and coat well in the masala. You might need to add a little more water.
- Stir in the fenugreek leaves at this point and saute for a while.
- Cover and cook until everything comes together. It will take about 5-7 minutes, as mushrooms and peas cook quite quickly.
- Lastly, stir in the lemon juice. Adjust salt to your preference.
- Since I used fresh fenugreek, I left out the coriander for garnish. It is a personal choice to use coriander leaves in this recipe and you may go ahead if you fancy.
- Serve hot with chapati or any Indian flatbread.
- Replace mushrooms with parboiled potato.
- Replace green peas with boiled or canned chickpeas.
Want to try more simple Indian vegan preparations? Check out Bhindi ki Sabzi / Okra Stir-Fry
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