Mushroom Peas Masala

I love mushrooms and always find ways to incorporate them in our meals. Be it in egg burji (spicy Indian scrambled eggs), curries, stir fries, pasta or even in vegetable biryani. They have such a unique and hearty, sort of meaty, flavor. And mushrooms are so easy to cook too.

Mushroom peas masala is an easy weeknight dish that can be whipped up in a jiffy. Full of flavor and bursting with colors, it is the perfect accompaniment to rice or rotis and chapathis. The green peas add a nice touch of color and a subtle sweetness to the dish. The recipe is fairly simple and can be adapted with other ingredients like paneer (Indian cottage cheese), cauliflower or other such vegetables.

You will need: (* – refer Notes)

• Mushrooms – 1/2 lb, washed and cut into bite size pieces
• Green peas – 1/4 cup
• Oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Curry leaves – a few
• Whole dried red chilies – 2
• Onion – 1 large, finely chopped
• Ginger and garlic paste – 1 tsp
• Green chili – 1, slit lengthwise
• Tomato – 1, roughly chopped
• Cilantro leaves – 2 tbsp, roughly chopped or torn
• Turmeric powder – 1/4 tsp
• Red chili powder – 1 tsp
• *Meat masala powder – 1 1/2 tsp
• Cumin powder – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Salt – to taste
• Coconut milk or cream – 2 tbsp

Notes:

* Meat masala powder is available in all Indian grocery stores and is nothing but a blend of chili, coriander and some constituents of garam masala powders. If it is not available, simply substitute with a teaspoon of plain coriander powder.

How to:

• Heat oil in a large pan. Add the mustard seeds, cumin seeds, curry leaves and whole red chilies.
• When the mustard seeds start sputtering, add the onions and fry them till they turn golden brown.
• Add the ginger and garlic paste and saute well till the raw smell is gone.
• Add the tomatoes and cilantro leaves and saute for a couple of minutes.
• Add the turmeric, red chili, meat masala and cumin powders. Add the green peas and chopped mushrooms and mix well.
• Add salt to taste and 1/4 cup of water. Cover and cook on medium heat for about 5 minutes.
• Open the lid, add coconut milk or cream and cook for a couple of minutes till the gravy reduces to the desired consistency.
• Add half a teaspoon of garam masala, mix well and remove from heat. Garnish with fresh cilantro leaves, if desired.
• Serve hot with rice or Indian flat bread like rotis, chapathis or naan.

Variations:

• The same recipe can be followed to make paneer and peas masala or mixed vegetable masala using cauliflower florets, carrots and peas.

Do you like mushrooms? Do you have a go-to curry or masala recipe for busy days? Do share in the comments.

Also check out another simple Indian vegetarian dish – Dum Aloo.

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