1 200 gms mushrooms
2 400 gms matar
3 4 tomatoes, finely chopped
4 onion, finely chopped
5 Green chilly chopped
6 Red chili powder
8 Garam masala powder
10 Ginger paste
- Heat oil in a pan .
Add the chopped onions and saute till translucent.
Add crushed ginger paste. saute till the raw aroma disappears.
Add the chopped tomatoes and green chilies.
Stir and then add the spice powders – turmeric, red chilli, coriander powder.
stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
- Add the chopped mushrooms and peas.
Stir and saute for 2 to 3 mins. then add water and salt. add water as required. Before the gravy reaches this consistency, the peas and mushrooms should be cooked well. so add water or reduce the water from the gravy accordingly.
cover the pan with a lid and cook till the peas are softened.
once done, sprinkle garam masala powder.
stir and serve matar mushroom hot with rotis.
Can add garlic also as we don’t eat garlic so I made with out garlic.
Add water accordingly as I made semi dry so I put less water.
Can add boiled peas .