Dry Mushroom Mater Masala

Name: Dry Mushroom Mater Masala
Cuisine: Indian
Ingredients: 1 1/2 tbsp oil or ghee; 1/2 tsp cumin seeds; 3/4-1 cup onions finely chopped (about 2 medium); 1 green chilli slit; 1 tsp Ginger garlic paste; 3/4 cup tomatoes deseeded & chopped or pureed; 1/4 tsp Salt or as needed; 1 cup fresh peas; 180-200 grams mushrooms (about 1½ cups sliced); 3/4 tsp Garam masala; 1/8 tsp Turmeric powder; 3/4 tsp coriander powder; 1/2-3/4 tsp red chilli powder; 2 tbsp Coriander leaves chopped finely

Sadhana Mohindra @cook_12095969

#Masterclass
Week 1
Recipe2

Sadhana Mohindra @cook_12095969

#Masterclass
Week 1
Recipe2

Saved

Ingredients

1 1/2 tbspoil or ghee
1/2 tspcumin seeds
3/4-1 cuponions finely chopped (about 2 medium)
1green chilli slit
1 tspGinger garlic paste
3/4 cuptomatoes deseeded & chopped or pureed
1/4 tspSalt or as needed
1 cupfresh peas
180-200 gramsmushrooms (about 1½ cups sliced)
3/4 tspGaram masala
1/8 tspTurmeric powder
3/4 tspcoriander powder
1/2-3/4 tspred chilli powder
2 tbspCoriander leaves chopped finely

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Steps

1

Wash and chop onions, green chilies and set aside. Deseed and chop tomatoes or puree them. Microwave peas for three minutes.
2

Rinse the mushrooms. Slice them and microwave for three minutes.
3

Heat oil in a pan. Add cumin and allow to splutter.
Fry onions and chilli until golden.
Add ginger-garlic paste and saute until the raw flavors go away.
4

Next put in the tomatoes with salt and fry until mushy.
Add turmeric,garam masala and chilli powder. Saute until the mix leaves the sides.
Then add peas and mushrooms. Fry for 4 to 5 mins on a medium heat.
5

Cover and cook on a low flame until done. Stir in between if needed. Dry mushroom-mater is ready.
Garnish with coriander leaves and serve hot.