mushroom matar masala

This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!

Restaurant Style Mushroom Masala

Tablespoons Vegetable Oil (or coconut oil)

Teaspoon Mustard Seeds

½ Teaspoon Cumin Seeds

Curry Leaves

Tablespoon Ginger Garlic Paste

½ Cup chopped Onion

Green Chillies (slit lengthwise)

Cup chopped Tomato

½ Teaspoon Turmeric Powder

½ Teaspoon Cumin Powder

Teaspoon Coriander Powder

Teaspoon Chilli Powder

2½ Cups Mushroom (quartered

½ Teaspoon Salt

¼ Teaspoon Garam Masala

Teaspoon Kasuri Methi (roasted)

Tablespoons Coriander Leaves (chopped)

Cup Water

Green Peas (frozen

Saute Aromatics

Add oil to a heavy bottomed pot or kadai. Allow it to heat up on a medium high flame. Once hot add mustard seeds and cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves and fry lightly for a few seconds.

Cook Onion, Tomato &amp; Spices

Now add onions and ginger garlic paste. Sauté till the onions are translucent. Add the tomatoes, turmeric powder, cumin powder, salt and chilli powder and fry the masala for a minute or two on medium high heat. Keep adding 1/4-1/2 cup water as you fry the masala.

Simmer

Add green chillies and cover and cook for 5-7 minutes.

Boil

While the gravy is cooking, boil green peas in water for 2-3 minutes and set aside

Cook Mushrooms

Add mushroom and cook for 1-2 minutes or until mushrooms are firm and tender. Add the remaining water and green peas.

Season

Add garam masala and salt and stir to combine. Once done, sprinkle roasted kasuri methi and coriander leaves. Serve hot!

https://www.youtube.com/watch?v=rpPJQJkAz34

Full Recipe: https://myfoodstory.com/mushroom-masala/
This spicy, tangy mushroom masala curry is for all you mushroom lovers! It's also got a tomato-based gravy, peas and enough chutzpah to save you from mundane lunches and dinners!

#mushroomrecipes #indianrecipes

Timestamps:
0:00 - Introduction
0:32 - Cut the Mushrooms
0:39 - Boil Green Peas
0:43 - Fry the Aromatics
1:20 - Add Tomatoes and Spices
1:27 - Add Tomato Paste
1:42 - Add Salt and Water
2:09 - Add Green Chillies 
2:15 - Cover and Cook
2:19 --  Add Mushrooms
2:50 - Add Green Peas
3:08 - Garam Masala and Kasuri Methi
3:22 - Add Coriander Leaves
3:45 - Serve

Restaurant Style Mushroom Masala | Mushroom Curry | Mushroom Matar Masala

Mushroom Masala is an easy and delicious restaurant style Indian Curry made with onions, tomato, mushrooms, peas and spices in an Instant Pot or Stovetop pot

Mushroom Masala (Instant Pot &amp; Stovetop)

oz organic white mushrooms (sliced (about 3 cups))

green peas ((optional))

coconut oil

red onion (roughly diced (about 1 cup))

ginger

garlic cloves

green chili

tomatoes (roughly diced (about 1.5 cups))

red chili powder

garam masala

turmeric powder

coriander powder

cumin (jeera seeds)

salt (to taste)

water

kasuri methi (dried fenugreek leaves)

cilantro (chopped)

lemon

Making Cashew Paste: Soak 10-12 cashews in hot water for 10 to 15 minutes. Then puree in a blender to a smooth paste along with ¼ cup water. Keep it aside.

Add diced onions, tomatoes, ginger, garlic, and green chili in a blender and blend without adding water to make a smooth puree. Keep it aside.

Press SAUTE mode on Instant Pot. Heat oil, add cumin seeds, and let them splutter.Next, add the pureed onion-tomato mixture, and cook for around 3-4 minutes until the raw smell disappears.

Then add all the dry spices like turmeric, red chili powder, coriander powder, garam masala, and salt. Stir to combine. Scrape the bottom and deglaze the pot. This step is crucial to ensure you don&#39;t get the burn notice when you pressure cook.

Add in the sliced mushrooms, peas, and water. Combine gently with the masala.Note: You can also use do Pot-in-Pot Cooking or PIP. This means you can cook multiple things at the same time. Place the trivet and then the bowl of basmati rice with water. This way, they will both curry and rice will cook together.

Close the lid securely, and turn the vent to &quot;SEALING&quot;. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 4 minutes.

When the pot beeps, Do a Quick pressure release before opening the lid.

Then add cashew cream, crushed Kasuri methi, coriander leaves, lemon juice, and mix well. Simmer the curry for 2 to 3 minutes, and the curry will thicken.

Mushroom Masala is ready, serve with naan, chapatis, roti or hot basmati rice.

Instant Pot Method:

Follow the same instructions till step 5 in a stovetop pot/pan and cook covered on medium-low heat till mushrooms are tender. Stir 2-3 times in between to avoid burning. Note: when you are sauting onion-tomato puree, cook until the raw smell disappears and oil oozes out.

Once the mushrooms are tender, add cashew cream, crushed kasuri methi, coriander leaves, lemon juice, and mix well. Simmer the curry for 2 to 3 minutes, the curry will thicken. Mushroom Peas Masala is ready, serve with Naan, chapatis, roti, or hot basmati rice.

Stovetop Method:

I made this last night and loved it! So easy and I was thrilled to have everything on hand to make it. I love that it is so fresh. I did leave out the peas because I didn't have those and added some paneer and spinach because I did have those ingredients! Thanks for sharing!

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Top 2 mushroom matar masala recipes from across the web

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