Mushroom Pea Masala Simmer

This comforting mushroom and pea masala gets its rich flavor from slow-simmered tomatoes and a blend of aromatic spices. It's a hearty and satisfying weeknight meal.

Ingredients

• 200 grams button mushrooms
• 1 medium onion
• 2 medium tomatoes
• 2 green chilies
• 2 cloves garlic
• 1 inch fresh ginger
• 2 tablespoons sunflower oil
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon asafoetida
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.75 cup green peas
• 0.5 cup water
• 0.5 teaspoon salt
• 2 tablespoons fresh cilantro leaves

Instructions

1. Clean 200 grams button mushrooms and slice them into halves or quarters, depending on their size. Peel 1 medium onion and finely chop it. Wash 2 medium tomatoes and dice them. Wash 2 green chilies and finely chop them. Peel and finely chop 2 cloves garlic. Peel and grate 1 inch fresh ginger.
2. Heat 2 tablespoons sunflower oil in a medium-sized pan or pot over medium heat. Once the oil is hot, add 0.5 teaspoon cumin seeds and let them splutter for a few seconds. Then add 0.25 teaspoon asafoetida.
3. Add the finely chopped 1 medium onion to the pan and cook for 5-7 minutes, stirring occasionally, until it turns light golden brown. Add the finely chopped 2 cloves garlic and grated 1 inch fresh ginger. Cook for another 1-2 minutes until the raw smell disappears.
4. Stir in the finely chopped 2 green chilies, 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, and 0.5 teaspoon red chili powder. Cook the spices for 1 minute, stirring continuously, to prevent burning.
5. Add the diced 2 medium tomatoes to the pan and mix well. Cook the tomatoes for 5-7 minutes, pressing them gently with the back of your spoon, until they soften and the oil starts to separate from the masala.
6. Add 200 grams sliced button mushrooms and 0.75 cup green peas to the pan. Mix everything thoroughly with the masala. Add 0.5 cup water and 0.5 teaspoon salt. Bring the mixture to a simmer.
7. Cover the pan with a lid and let it simmer for 8-10 minutes, or until the mushrooms are tender and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
8. Stir in 0.5 teaspoon garam masala. Remove from heat.
9. Transfer the mushroom pea masala to a serving bowl and garnish with 2 tablespoons fresh cilantro leaves. Serve hot with roti, naan, or steamed rice.

View the interactive Mushroom Pea Masala Simmer recipe