Mushroom matar masala (without onion Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger, and garlic. Saute until fragrant.
• STEP 2.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 3.Add mushrooms and green peas. Mix well and cook for a few minutes.
• STEP 4.Add water and simmer until the mushrooms and peas are cooked through.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you prefer a thicker gravy, you can add a tablespoon of cashew paste or cream.
• You can also add some kasuri methi (dried fenugreek leaves) for an extra layer of flavor.

Storage and Serving

• Leftover mushroom matar masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the mushroom matar masala with steamed rice, jeera rice, or roti for a complete meal.