This spicy, tangy mushroom masala curry is for all you mushroom lovers! It’s also got tomato-based gravy, peas and enough chutzpah to save you from mundane lunches and dinners!
▢2 Tablespoons Vegetable Oil or coconut oil
▢1 Teaspoon Mustard Seeds
▢½ Teaspoon Cumin Seeds
▢2 Sprigs Curry Leaves
▢1 Tablespoon Ginger Garlic Paste
▢½ Cup chopped Onion
▢2 Green Chillies slit lengthwise
▢1 Cup chopped Tomato
▢½ Teaspoon Turmeric Powder
▢½ Teaspoon Cumin Powder
▢1 Teaspoon Coriander Powder
▢1 Teaspoon Chilli Powder
▢2½ Cups Mushroom quartered or halved
▢1 ½ Teaspoon Salt
▢¼ Teaspoon Garam Masala
▢1 Teaspoon Kasuri Methi roasted
▢2 Tablespoons Coriander Leaves chopped
▢¾ Cup Water
▢½ cup Green Peas frozen or fresh
Add oil to a heavy-bottomed pot or kadai. Allow it to heat up on a medium-high flame. Once hot add mustard seeds and cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves and fry lightly for a few seconds.
Now add onions and ginger garlic paste. Sauté till the onions are translucent. Add the tomatoes, turmeric powder, cumin powder, salt and chilli powder and fry the masala for a minute or two on medium-high heat. Keep adding ¼-1/2 cup water as you fry the masala.
Add green chillies and cover and cook for 5-7 minutes.
While the gravy is cooking, boil green peas in water for 2-3 minutes and set aside
Add mushrooms and cook for 1-2 minutes or until mushrooms are firm and tender. Add the remaining water and green peas.
Add garam masala and salt and stir to combine. Once done, sprinkle roasted kasuri methi and coriander leaves. Serve hot!