Step 1

Heat oil in a pan or kadai. Add the finely chopped onions and saute till translucent.

Step 2

Add crushed ginger-garlic or ginger-garlic paste. Saute till the raw aroma disappears.

Step 3

Add the chopped tomatoes and green chilies.

Step 4

Stir and then add the spice powders - turmeric, red chilli, coriander powder.

Step 5

Stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.

Step 6

Add the chopped mushrooms and peas.

Step 7

Stir and saute for 2 to 3 mins. Then add water and salt. Add water as required. If using tender or frozen peas, then reduce the water to 1 cup. If using peas which are not tender or old, then add 2 cups of water or as required.

Step 8

In case there is too much water even after the peas or mushrooms are cooked, then reduce the water by simmering the matar mushroom curry without a lid for some more minutes till you get the desired consistency.

Step 9

In case the water become less, then add some more water. The consistency is a semi dry gravy or curry. So before the gravy reaches this consistency, the peas and mushrooms should be cooked well. So add water or reduce the water from the matar mushroom gravy accordingly.

Step 10

Cover the pan with a lid and cook till the peas are softened.

Step 11

Once done, sprinkle garam masala powder.

Step 12

Stir and serve matar mushroom hot with rotis, naan or chapatis.