Tuesday, March 29, 2016

Mushroom Mutter Masala

Mushroom Mutter Masala is a spicy and very flavorful vegetarian preparation.

"Mushroom Mutter Masala"
Mushrooms and Green peas are cooked in a spicy tomato and onion based gravy along with assorted Indian Spices. Its a simple dish which can be prepared quickly and goes well with Roti's, Naan, Lacha Paratha or as a side dish with Jeera Rice.

Mushrooms are loved by all be it vegetarians or meat lovers, its always a hit at my home, also happens to be my son's favorite and relished by all at family get-together's. So do try the simple and easy to follow recipe for Mushroom Mutter Masala.


Mushrooms - 400 grams
Green Peas, shelled - 3/4th cup
Onion, medium size - 2
Tomatoes, medium size - 2
Garlic - 3 cloves
Ginger - 1 inch piece
Green chili - 2 pieces
Coriander powder - 2 teaspoon
Cumin powder - 1 teaspoon
Kashmiri chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Slat to taste
Sugar - a pinch
Oil - 3 tablespoon

A handful of freshly chopped coriander for garnish.


Wash and clean the mushrooms thoroughly under running water to get rid of any soil particles, pat dry with kitchen towel and chop them lengthwise and keep aside.

Finely chop one medium onion, make a paste of the other onion along with ginger, garlic and green chilies.

Add the dry masalas (Coriander powder,Cumin powder, Kashmiri red chili powder and  Turmeric powder) add a tablespoon of water and make a paste and keep aside.

Chop the tomatoes, grind them to make a fresh paste.


Heat oil in a kadhai, add the chopped onion and fry until it starts to turn golden brown.

Add the masala paste to golden fried onions, mix well and fry until the raw smell disappears, add a pinch of sugar (if using) and fry for a minute or two.

Add the fresh tomato puree, mix well and fry until oil starts to appear on the sides of the kadhai.

Once the masala is fried, add the chopped mushroomsand green peas, mix well and add salt and mix well. Within moments of adding salt you will notice that the mushrooms will starts releasing water, don't worry, continue cooking for 2-3 minutes. 

Add around 1 cup of water along with the Garam masala  powder,mix well, let it come to a boil, reduce flame, cover and cook until the peas are well done.

Once done add the freshly chopped green coriander.

Serve hot along with chapati, naan, Lacha Paratha or just enjoy it as a side dish with Jeera Rice.

Do check out some of the other Mushroom recipes on the blog...


In this recipe I have used green chilli while making the masala paste, the chilies were really hot, hence I have used Kashmiri red chilli powder which is not very hot but imparts the desired colour to the dish.
I used frozen green peas which were thawed, if u are using fresh peas then you might want to boil them for a while as the mushrooms cook really fast.  
Adding sugar is optional, I prefer adding it while frying the masala as it gets caramelized and imparts a nice colour to the dish. 
Please adjust the consistency of the dish as per personal preference.

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