Mushroom Green Peas masala

mushroom peas masala.jpg


  1. Mushroom – 200 grams; thickly sliced
  2. Oil – 2 tbsps. + 2 tbsps.
  3. Garlic – 7 big cloves; minced
  4. Ginger – 1″ piece; finely chopped
  5. Onion – 1 cup; finely chopped
  6. Turmeric powder – 1/2 tsp.
  7. Kashmiri chilly powder – 1/2 tsp.
  8. Coriander powder – 1/3 heaping tsp.
  9. Cumin powder – 1/3 tsp.
  10. Tomato – 1 cup; finely chopped
  11. Cumin seeds – 1/2 tsp.
  12. Green peas – 1/4 cup
  13. Water – 1/2 cup
  14. Garam masala powder – 1/2 tsp.
  15. Kasoori methi – 1/2 tsp.
  16. Sugar – a pinch
  17. Salt to taste


  1. Heat 2 tbsps. of oil in a broad non-stick pan & add the slit greenchilly, ginger and garlic and cook for 1 minute. Stir in the chopped onion and cook till it turns pink in color. Add the turmeric powder, chilly powder, cumin powder and coriander powder and cook for a minute on low heat.Throw in the tomatoes and 2 tbsps. of water and cook on medium heat for 3 minutes. Blend this onion-tomato masala to a smooth paste in a mixer/grinder without adding any water.
  2. Heat 2 tbsps. of oil in the same pan & add the cumin seeds. Allow them to crackle. Stir in the peas and cook for a minute on medium heat. Stir in the prepared onion-tomato masala & cover cook for a minute till oil starts to separate.
  3. Add the mushrooms and salt & mix on high heat for a minute. Cover cook on medium low heat for 5 minutes.
  4. Add water and bring the mixture to a boil. Cover cook for 5 more minutes.
  5. Finally add garam masala powder, kasoori methi and sugar and remove from heat.
  6. Serve hot with roti or puri.
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