North Indian · Lunch, Dinner
Mushroom matar masala
Mushrooms and green peas simmered in a spiced onion-tomato gravy.
- Calories
- 465 kcal
- Protein
- 16 g
- Carbs
- 72 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Ingredients
- 180 g Mushrooms
- 70 g Green peas
- ½ onion Onion
- ¾ tomato Tomatoes
- 2 cloves Garlic
- 4 g Ginger
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- ¼ tsp Chilli powder
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, splutter cumin, fry garlic and ginger for a minute, then add onion and cook 5 minutes.
- Add tomato, coriander powder and chilli powder, cook 6 minutes until pulpy.
- Add the mushrooms and peas, cover and cook 8 minutes until the mushrooms release their liquid and soften.
- Season with salt, finish with coriander, and serve with the rice.
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