Mushrooms are a good source of protein and vitamin D, while peas add a mild sweetness and a wonderful texture. When combined with the spicy spices and thick, creamy gravy, it makes a complete and delicious meal for everyone. It can be eaten with roti, naan, or rice. It's a dish that people of all ages enjoy, especially if guests are coming over. Let's learn its easy recipe without further ado.

Ingredients for Matar Mushroom Masala
Vegetables: 200 grams mushrooms (cleaned and chopped), 1 cup green peas (fresh or frozen).
For the gravy: 2 onions (finely chopped), 2 tomatoes (puree), 1 teaspoon ginger-garlic paste.

Spices: 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon red chili powder (or to taste), 1/2 teaspoon garam masala, and salt to taste.

Tempering: 2 tablespoons oil/ghee, 1 bay leaf, 1/2 teaspoon cumin seeds.

Method for making Matar Mushroom Masala
First, heat a little oil in a pan and fry the chopped mushrooms until they turn light golden. This enhances the mushrooms' flavor and prevents them from releasing water. Now, remove them.

Add the remaining oil/ghee to the same pan. When the oil is hot, add the cumin seeds and bay leaves. When the cumin seeds begin to crackle, add the finely chopped onions and fry thoroughly until golden.

Once the onions are fried, add the ginger-garlic paste and fry for 1 minute. Add turmeric, coriander powder, and red chili powder and fry for 30 seconds on low heat.

Immediately add the tomato puree and salt. Cook the gravy until the oil begins to separate from the sides. This means the spices are thoroughly cooked.

Now, add the fried mushrooms and green peas. Mix them well with the spices.

Add about 1 cup of water for a thicker or thinner gravy, depending on your preference. Add the garam masala and stir. Cover the pan and simmer over low heat for 5 to 7 minutes, allowing the peas to soften and the flavors to meld.