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Mar 30, 2013







Watch Seema teach you how-to make a delectable dish by combining mushrooms and peas. A simple and tasty dish that you can gorge on endlessly!


    250g mushrooms, washed, cut into halves and stocks removed
    Puree of 3 tomatoes
    1 ½ onions, diced
    2 tbsp oil
    Green chillies for garnishing
    A bowl of peas
    Coriander for garnishing
    Salt to taste
    1 tsp chilli powder
    1 tsp garam masala
    2 tbsp garlic ginger paste
    ½ tsp haldi (turmeric powder)
    1 tsp dhania powder (powdered coriander)


Heat oil in a pan
Once the oil gets heated, add the onions
Give it a quick stir
Add salt
Once the onions change color, add the garlic ginger paste
Once the garlic ginger paste has cooked slightly, add the tomato puree
Cook the ingredients on high flame
Add the red chilli powder
Add a few green chillies
Add a little bit of the coriander leaves
Add the turmeric powder
Add the powdered coriander
Stir the ingredients well
Once the ingredients have cooked well and formed a paste, add the peas
Stir the peas well
Make sure that the peas do not get mashed
Add the mushrooms
Mix the masala with the mushrooms and peas
Allow the ingredients to cook for about 2 minutes
Add water
Avoid using too much water. About half a bowl would do since both mushrooms and peas cook fast
After adding water, cover the kadai
The ingredients should cook for about 7 minutes
You can either choose to keep the gravy thick or dry it down
Add the garam masala
Add some more chillies
Add some more coriander leaves
Stir the mixture well
The mutter mushrooms are now ready to serve

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