Mattar Mushroom Curry

Name: Mattar Mushroom Curry
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 cup creamini mushrooms; 2 cup green peas; 2 tbsp garam masala; 1 large red onion; 14.5 oz diced tomatoes; 2 green chilies; 2 tbsp coriander powder; 0.333 cup tomato ketchup; 1 pinch asafetida powder; 4 bay leaves; 1 tbsp red chili powder; 2 cup water; 2 tsp salt; 4 tbsp vegetable oil

Pan-cooked creamini mushrooms, green peas and tomatoes, warmed with garam masala and bay leaves, a South Asian curry.

1 hr 45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 45 min · 105 min total
Difficulty: medium

1
Heat oil in pressure cooker. Add green chilies, bay leaves and asafetida to this. Add onions along with 1 Tsp of salt to the above.
2
Stir all the above ingredients together, and let them cook until the onions turn translucent and oil starts separating from them.
3
Now add the diced tomatoes along with garam masala powder, coriander powder and red chili powder. Mix all the ingredients together and let them cook on medium low heat until the mixture starts to separate from oil.
4
Add green peas and mushroom to this mixture and sauté for couple of minutes. Add water and place pressure cook lid and cook on medium heat until one whistle goes off.
5
Switch off the heat and set aside the pressure cooker to cool. Once the pressure cooker is cool, open the lid and add tomato ketchup to the curry and cook for couple of minutes on medium heat.
6
Mattar Mushroom curry is ready to be served.