A hearty and flavorful North Indian curry featuring tender mushrooms and sweet green peas in a rich, spiced tomato-onion gravy. Perfect for a weeknight dinner, it pairs beautifully with roti or steamed rice.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Creamy Matar Mushroom with soft rotis – a protein-packed and soul-satisfying combo you'll adore.
This north_indian dish is perfect for lunch. With 434.77 calories and 14.27g of protein per serving, it's a healthy, high-fiber option for your meal plan.
fat
1.5 tsp
Coriander Powder
1 tsp Salt (Adjust to taste)
1 cup Water (Or as needed for desired consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté the Mushrooms
Heat 1 tablespoon of oil in a kadai or deep pan over medium-high heat.
Add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown. This step is crucial for a deep, earthy flavor.
Remove the sautéed mushrooms from the pan and set them aside.
2
Prepare the Gravy Base (Masala)
In the same pan, heat the remaining 2 tablespoons of oil over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and light golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Tomato and Spices
Pour in the tomato puree. Cook for 6-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent the spices from burning.
4
Simmer the Curry
Add the green peas and the sautéed mushrooms back into the pan. Stir gently to coat them with the masala.
Pour in 1 cup of water and add salt. Stir everything together.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. The gravy should thicken, and the peas should be tender.
5
Finish and Garnish
Turn off the heat. Stir in the garam masala and the crushed kasuri methi (crush it between your palms before adding to release its aroma).
If using, gently stir in the fresh cream for a richer finish. Do not boil the curry after adding cream.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes for the flavors to meld.
Serve hot with roti, naan, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
