Description
This Mushroom Masala Recipe is a comforting, richly spiced Indian curry made with mushrooms, green peas, and a fragrant tomato-onion gravy. It’s naturally vegetarian, easy to make, and perfect for weeknight dinners or meal prep.
Ingredients
16 ounces mushrooms, cleaned and sliced (about 16 mushrooms)
1 cup green peas (frozen or fresh, pre-boiled)
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 medium onion, finely chopped (1 cup)
2 large tomatoes, finely chopped or pureed (1 cup puree)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 green chilli, chopped (optional)
1 tablespoon tomato paste (optional)
1 cup water
1 tablespoon Kasuri Methi, crushed
¼ cup cilantro, finely chopped
1 tablespoon lemon juice
Spices:
¼ teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (adjust to taste)
½ tablespoon coriander powder
½ teaspoon garam masala
1 teaspoon salt (adjust to taste)
Instructions
1. Heat oil in a heavy-bottomed pot on medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden.
3. Mix in ginger, garlic, and optional green chili. Sauté until fragrant.
4. Add tomatoes, salt, and turmeric. Cover and cook for 5 minutes until tomatoes soften.
5. Add red chili powder, coriander powder, garam masala, and tomato paste. Cook until oil separates.
6. Add mushrooms and peas. Sauté for 5 minutes.
7. Pour in water for gravy or skip for dry version. Cover and cook for 10–12 minutes.
8. Stir in Kasuri methi, lemon juice, and cilantro. Taste and adjust seasoning.
9. Serve hot with roti or rice.
10.
11. Instant Pot Instructions:
12. Turn on sauté mode. Heat oil and add cumin seeds.
13. Sauté onions until golden. Add ginger, garlic, and green chili.
14. Add tomato puree. Cook until it thickens.
15. Mix in all spices and tomato paste. Stir well.
16. Add water, deglaze bottom, then add mushrooms and peas.
17. Pressure cook on high for 3 minutes. Natural release for 10 minutes.
18. Sauté to simmer. Add lemon juice, Kasuri methi, and cilantro.
19. Serve warm with rice or roti.
Notes
You can use coconut milk or cashew cream to make it richer.
To make a dry sabji, reduce or skip the water and cook until moisture evaporates.
Use fresh peas if available, but boil them first if not tender.
Spinach, potatoes, or paneer cubes can be added for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop, Instant Pot
- Cuisine: Indian