Mutter Mushroom Masala is a comforting North Indian curry made with juicy mushrooms and tender green peas cooked in a spiced tomato gravy. The blend of aromatic spices and kasuri methi gives the dish a warm, earthy flavour. Prepared using Freedom Refined Sunflower Oil, the masala cooks evenly while remaining light and flavourful. Perfect for everyday meals, this curry pairs beautifully with chapatis or steamed rice.
Ingredients
8 mushrooms
1/2 cup green peas
3 large tomatoes
2 green chillies
1 small piece ginger, chopped
3 tablespoons Freedom Refined Sunflower Oil
1 pinch hing (asafoetida)
1/2 tablespoon cumin seeds
1 tablespoon kasuri methi
1/4 teaspoon black pepper powder
1 teaspoon coriander powder
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
Salt to taste
Water as required
Method
- Wash the mushrooms thoroughly and cut each into 5–6 pieces.
- In a mixer jar, add tomatoes, ginger, and green chillies. Grind into a coarse paste and set aside.
- Heat Freedom Refined Sunflower Oil in a pan over medium heat.
- Add hing and cumin seeds; sauté for about a minute until aromatic.
- Add turmeric powder, coriander powder, red chilli powder, tomato paste, and kasuri methi.
- Sauté the masala until oil starts releasing from the sides of the pan.
- Add green peas, mix well, cover, and cook for 2–3 minutes.
- Add the chopped mushrooms and stir gently.
- Pour in about 1/2 cup of water, bring to a boil, then add salt and black pepper powder.
- Cover and cook on low flame for 4–5 minutes until mushrooms are tender and the gravy thickens.
- Switch off the flame and let the flavours settle.
Serve hot with chapatis, rotis, or jeera rice.