Mushroom Mutter Masala is a flavorful Indian curry featuring mushrooms and peas in a rich tomato-onion gravy. Sautéed 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. Sauté 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. Sauté 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 sauté 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.
