Matar Mushroom Masala
Matar Mushroom, peas (matar) and mushrooms cooked in bhuna masala. Easy Matar and Mushroom Masala recipe in spicy onion and tomato gravy.
Ingredients
- 1 Cup Mushroom
- ¾ Cup Peas(Fresh or Frozen)
- 1 1/2 Cup Bhuna Masala
- 1 tbsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Cumin Seeds/Jeera
- 1 Bay Leaf
- 1 Cinnamon Stick(small)
- 1 Black Cardamom
- 3-4 Cloves
- 3-4 Black Pepper
- 1 tbsp Mustrad Oil
Instructions
- Wash Mushrooms very nicely, get rid of all the dirt.
- Cut mushrooms in quaters or halves.
- When using frozen bhuna masala, thaw it before using it.
Instant Pot method
- Swtich on the Instant Pot on SAUTE MODE, set timer for 5 mins.
- When the display shows hot, add mustard oil( you can use any other oil like olive oil or peanut oil).
- Add cumin seeds and whole spices. Saute for few seconds.
- Add bhuna masala and saute for 1-2 minutes.
- Add coriander powder, red chili powder, garam masala. Cook masala for another 1-2 minutes.
- Add mushrooms and peas and mix well with masala. Add salt. Adjust the consistency of curry, add water as required. Mushrooms leave water when cooked so add water carefully.
- Cancel the SAUTE Mode, close the lid and set the PRESSURE COOK mode on for 3 mins on HIGH.
- Once the timer goes off, release the pressure with QRP(Quick Release Pressure), after 3-4 minutes.
- Check the consistency of gravy, if it is watery , cook the curry on SAUTE Mode for another 2-3 minutes , add roasted kasuri methi(dry fenugreek leaves).
- Serve hot with bread of your choice or steamed rice or jeera rice.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!