Mushroom Mutter Masala: A Wholesome Recipe You Can't Miss

Mushroom Mutter Masala is a hearty curry made with mushrooms, green peas, and a spiced tomato-onion base. It's enriched with cream or coconut milk and garnished with kasuri methi and fresh coriander. Serve it with roti, naan, or rice for a comforting meal.

Harpreet Kour Updated: Dec 05, 2024 9:37 AM IST

Mushroom Mutter Masala is a flavorful Indian curry featuring mushrooms and peas in a rich tomato-onion gravy. Saut ed cumin, garlic, and ginger provide a robust base, while spices like turmeric, chili, and garam masala add warmth. Cream or coconut milk enhances its richness, and kasuri methi lends a delightful aroma. The dish is simple to prepare yet packed with layers of flavors. It pairs wonderfully with roti, naan, or steamed rice. Perfect for a wholesome vegetarian meal.

Ingredients:

  • 200 g mushrooms, cleaned and sliced
  • 1 cup green peas (fresh or frozen)
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, pureed
  • 2-3 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 2 green chilies, slit
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp kasuri methi (dried fenugreek leaves)
  • 1/2 cup cream or coconut milk (optional)
  • 2 tbsp oil or ghee
  • Fresh coriander leaves for garnish
  • Salt to taste
  • Water as needed

Step By Step Instructions:

1. Prepare the Mushrooms and Green Peas

  • Clean and slice the mushrooms into even pieces.
  • If using fresh peas, blanch them in boiling water for 2-3 minutes. If using frozen peas, rinse them under water and set aside.

2. Saut the Onions and Aromatics

  • Heat oil or ghee in a heavy-bottomed pan over medium heat.
  • Add cumin seeds and let them splutter.
  • Add minced garlic, grated ginger, and green chilies. Saut for 1-2 minutes until aromatic.
  • Add the finely chopped onions and cook until golden brown, stirring occasionally.

3. Add the Tomato Puree and Spices

  • Stir in the tomato puree and cook for 5-6 minutes until the oil starts separating.
  • Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.

4. Add Mushrooms and Peas

  • Add the sliced mushrooms to the pan and saut for 3-4 minutes until they release their moisture.
  • Add the green peas and mix everything thoroughly.

5. Cook and Simmer

  • Pour in 1 cup of water (adjust based on the desired consistency) and bring the curry to a gentle boil.
  • Reduce the heat and let it simmer for 10-12 minutes, allowing the flavors to blend and the peas to cook fully.

6. Finish with Cream and Kasuri Methi

  • Stir in cream or coconut milk for a richer flavor (optional).
  • Crush the kasuri methi between your palms and add it to the curry for an aromatic finish.
  • Sprinkle garam masala and mix well.

7. Garnish and Serve

  • Turn off the heat and garnish with fresh coriander leaves.
  • Serve hot with roti, naan, or steamed rice.

Tips for the Best Mushroom Mutter Masala:

  • Use fresh and firm mushrooms for the best texture.
  • Adjust the spice levels by increasing or decreasing green chilies and red chili powder.
  • For a vegan version, replace cream with coconut milk or cashew paste.
  • Allow the curry to rest for a few minutes after cooking to enhance the flavors.

Enjoy this flavorful and wholesome Mushroom Mutter Masala with your favorite side dish.