A classic Indian dish – mushrooms and peas in a tomato gravy. This recipe is a classic one but I often make it with a range of mushrooms – brown mushrooms, baby mushrooms, sliced king oyster mushrooms and even shimeji mushrooms. It gives a mix of textures and flavours.
Today I have also topped the dish with finely sliced snow peas. It adds crunch and freshness to the dish without confusing the “pea” taste.
Mushrooms and Peas | Khumbe Mattar
200g mushrooms – small button mushrooms or champignons are ideal – larger mushrooms can be sliced; or use a mix of mushrooms
2 cups shelled peas
3 onions, chopped finely
3 tomatoes, chopped finely or pureed
1 Tblspn ginger-garlic paste
2 green chillies, chopped finely
2 Tblspn ghee
0.25 tspn Indian chilli powder
0.5 tspn turmeric powder
1 tspn coriander powder
0.5 tspn garam masala
Cook the peas until just tender, then drain. Clean and prepare the mushrooms.
Heat the ghee in a kadhai or wide pan and add the garlic-ginger paste and fry for 1 minute. Add the green chillies and onions and saute until the onions are golden brown.
Add the tomatoes, salt, coriander powder, chilli powder and turmeric powder with a small sprinkling of water and cook until well blended and the tomatoes are soft.
Add the peas and mushrooms with 0.5 cup water, cover and simmer on low heat until the gravy thickens. If using a mix of mushrooms, add the ones that will take longer to cook first, and add the others at different intervals.
Remove from the heat.
Sprinkle the garam masala over the top, cover and allow to sit for 5 mins so the flavours develop. Place on a serving dish and enjoy! Serve with chatapis, puris or rice.
recipe notes and alternatives
If the mushrooms you are using take a long time to cook, you could simmer them in water beforehand, drain, and add to the dish when stated. However, I like the fact that mushrooms tend to soak up the flavours of the sauce, so will thin the sauce just a little to give the mushrooms time to cook in the sauce.
If you like, add a cashew paste before adding garam masala and stir through well. Make the cashew paste by soaking cashews in warm water for 30 mins then grinding to a paste. You will need about 2 Tblspn. Keep the remainder in the fridge and stir into other dishes including soups.