A simple yet delicious North Indian curry where earthy mushrooms and sweet green peas are simmered in a savory onion-tomato gravy. Perfect for a quick weeknight dinner, this dish comes together in under 45 minutes and pairs beautifully with roti or 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.
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.
Flavorful Mushroom Matar with soft rotis and a crisp salad - a quick, fiber-rich lunch.
This north_indian dish is perfect for lunch. With 445.29 calories and 15.850000000000001g of protein per serving, it's a low-fat, high-fiber option for your meal plan.
fat
1 tsp
Red Chili Powder
(adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Sugar (optional, to balance flavors)
1 tsp Salt (or to taste)
1 cup Water (warm, for the gravy)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Fresh Cream (optional, for richness)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Onions
Heat ghee or oil in a kadai or heavy-bottomed pan over medium heat.
Once hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown. This is a key step for a deep flavor base.
2
Prepare the Masala
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Stir in the tomato puree, turmeric powder, red chili powder, and coriander powder.
Add the optional sugar to balance the tanginess of the tomatoes.
Cook this masala mixture for 6-8 minutes, stirring frequently, until it thickens and oil begins to separate from the sides.
3
Cook Mushrooms and Peas
Add the sliced mushrooms and green peas to the pan.
Mix well to coat them thoroughly with the masala.
Sauté for 5-7 minutes, allowing the mushrooms to release their moisture and cook down slightly.
4
Simmer the Curry
Pour in 1 cup of warm 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, or until the peas are tender and the gravy has reached your desired consistency.
5
Finish and Garnish
Turn off the heat. Crush the Kasuri Methi between your palms and sprinkle it into the curry along with the garam masala.
Stir in the fresh cream, if using, until well combined.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving to allow the flavors to meld.
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.
