Easy One-Pot Mushroom Matar MasalaVeg
Enjoy this easy, one-pot Mushroom Matar Masala—a delicious, homestyle curry that is perfect for a quick main course. Made with fresh button mushrooms , tender green peas , and a blend of aromatic spices , this gravy is rich and flavorful. It is simple to prepare in a pressure cooker and pairs wonderfully with hot parathas, rotis, or steamed rice. A comforting and nutritious vegetarian dish that your whole family will love for any meal of the week.
Ingredients
2 tbsp Oil
1 tsp Cumin Seeds
2 nos. Onion
1 tsp Garlic Paste
1 tsp Ginger Paste
3 nos. Tomato
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam masala Powder (Hot Spices)
3 nos. Green Chilli (chopped)
400 g Mushrooms
1 cup Green Peas
to taste Salt
1 cup Water
Instructions
Step 1— Prepare the Base
1
Heat the oil in a pressure cooker. Once hot, add the cumin seeds and allow them to crackle.
2
Add the grated onions and sauté until they turn golden brown.
3
Incorporate the garlic paste and ginger paste, cooking until the raw aroma dissipates.
Step 2— Cook the Spices and Tomato Mixture
1
Add the grated tomatoes to the sautéed onions.
2
Stir in the turmeric powder, Kashmiri red chilli powder, coriander and cumin seed powder, garam masala, and chopped green chilies.
3
Mix well and cook the masala base thoroughly.
Step 3— First Pressure Cook
1
Pour in 1 cup of water, stir to combine, and secure the lid.
2
Pressure cook on a low flame for 3 whistles. Allow the cooker to cool down completely and release all steam before opening.
Step 4— Add Main Ingredients
1
Once the cooker is opened, add the cleaned and quartered button mushrooms, green peas, and salt to taste.
2
Stir everything together.
Step 5— Second Pressure Cook
1
Add 1/2 cup of water to the mixture. Secure the lid again and pressure cook on a low flame for another 3 whistles.
Step 6— Final Touch
1
Let the cooker cool down completely before opening.
2
If the gravy consistency is too thin, simmer it uncovered for 2–3 minutes to evaporate excess water.
3
Garnish with fresh coriander leaves and serve hot with parathas, rotis, or steamed rice.
Nutrition Facts
4 servings per recipe
