A delightful North Indian curry featuring tender mushrooms and sweet green peas simmered in a rich, aromatic tomato and onion gravy. Perfect for a weeknight dinner, this dish comes together quickly and pairs wonderfully with roti or naan.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
226cal
7gprotein
22gcarbs
14g
Ingredients
250 g Button Mushrooms (Cleaned and sliced or quartered)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Matar Mushroom Masala, Jeera Rice and Kachumber Salad
Aromatic Matar Mushroom Masala with fluffy Jeera Rice. Perfectly spiced and gut-friendly!
This punjabi dish is perfect for dinner. With 595.1600000000001 calories and 13.559999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cinnamon Stick
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (Adjust to taste, provides color)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Heavy Cream (Optional, for a richer gravy)
1.25 tsp Salt (Adjust to taste)
1 cup Water (Hot, adjust for desired consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics and Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add cumin seeds, bay leaf, and cinnamon stick. Allow them to sizzle for about 30 seconds until fragrant.
Add the finely chopped onions. Sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the flavor.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
2
Build the Masala Base
Reduce the heat to low. Add the turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
Immediately pour in the tomato puree and add salt. Mix everything well.
Cook the masala over medium heat for 8-10 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides of the masala.
3
Cook the Vegetables
Add the sliced mushrooms and green peas to the cooked masala. Stir gently to coat them evenly.
Sauté for 4-5 minutes, allowing the mushrooms to release their water and absorb the flavors of the masala.
Pour in 1 cup of hot water and stir well. Bring the curry to a gentle boil.
4
Simmer and Finish
Reduce the heat to low, cover the pan, and let the curry simmer for 10-12 minutes. This allows the peas to become tender and the flavors to meld.
Uncover and check the consistency. If it's too thick, add a splash of hot water.
Stir in the garam masala and crushed kasuri methi (rub it between your palms before adding).
If using, stir in the heavy cream for a richer, creamier finish. Simmer for 1-2 more minutes.
Turn off the heat, garnish with fresh coriander leaves, and serve hot.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.