Matar Mushroom Masala, a delicious semi dry curry made from mushroom and green peas. It can be served as a side dish for roti varieties and mild pulaos. Fresh green peas are such a versatile produce and it can be used in varieties of dishes like curries, poriyal, kurma, paratha, pasta and so on., the options are really endless here. As fresh green peas are in season now, i would like to add a handful of peas in most of my curries and this mushroom matar is one of my favorites and it tastes awesome with rotis/chapati. 

If you haven't tried this combination before, do give it a try. It's such an easy recipe for semi dry curry to make in minutes. In addition to mushroom and peas, you can use one or more of the following veggies like cauliflower, paneer, butter beans and potatoes and prepare the curry in the same way. I have tried with almost all the veggies that i mentioned before and each one is pretty good on its own.  Now let's move to the recipe.

Mushroom Peas Masala | Matar Mushroom Masala

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Mushroom Peas Masala, Matar Mushroom Masala, Mushroom masala Mushroom peas curry, side dish for roti Matar Mushroom Masala, a delicious semi dry curry made from mushroom and green peas. It can be served as a side dish for roti varieties and mild pulaos.

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Ingredients
Mushroom - 10
Fresh Peas - 1/4 
Onion - 1/2 (chopped)
Oil - 2 tsp
Fennel seed - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Salt - to taste
Kasthuri Methi - 1/2 tsp
Cream - 1 tbsp(optional)
Curry leaves -few
To grind 
Tomato - 1 (chopped)
Ginger - 1/4 inch piece
Garlic - 2 cloves
Cashews - 5

Procedure

Add the ingredients listed under "To grind" in a mixie/blender jar and grind into smooth paste. Heat the pan with oil and add the fennel seeds, let it crackle.

Then add the finely chopped onions, curry leaves along with pinch of salt and saute till they are slightly brown and then add the grounded tomato pasteNext add the spices(turmeric, red chili and garam masala powder ) & salt and mix it well. Then add the sliced mushroom and green peas.Give a good mix and then cover the pan with lid and let the veggies cook.No need to add any water here, the moisture from the mushroom is enough to cook the veggies unless you want more gravy.Finally crush the kasthuri methi in between the palm and add into the curry along with cream. Give a good mix and switch off the flame. Tasty and Delicious Mushroom Peas Masala.Serve it with roti/pulav. We had it with chapati and onion raita. 

For more rotis and curries recipe, check out here 

Notes:

• I have used light 5% cream in this cream.
• Frozen peas can also be used in this curry.
• I have used white mushrooms here, brown mushrooms can also be used.
• For more spice and extra flavor, add a 1/2 tsp of pepper powder in the end. 
• If you're using dried peas, soak them overnight and pressure cook them before using it.
• Instead of fennel seeds, you can use cumin seed also for tempering.
• If you're not using cream at the end, i would suggest adding 1/2 tsp of sugar along with other spices to balance out the taste.