Mushroom Matar

Ingredients

• 16 oz White button mushrooms
• 1½ cup Frozen green peas
• 1 medium Yellow onion
• 4 Garlic cloves
• 1 inch Fresh ginger
• 14½ oz Canned diced tomatoes
• 2 tbsp Vegetable oil
• 1 tsp Cumin seeds
• ½ tsp Turmeric powder
• 1½ tsp Coriander powder
• 1 tsp Garam masala
• ½ tsp Red chili powder (optional)
• 1 tsp Salt
• ½ cup Water
• ¼ cup Fresh cilantro (optional)

Steps

1. Clean and slice mushrooms. Finely chop onion, mince garlic, and grate ginger.
2. Heat oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter for 30 seconds. Add chopped onion and sauté until golden brown, about 8-10 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Add turmeric powder, coriander powder, red chili powder (if using), and salt. Cook for another minute, stirring constantly.
4. Add diced tomatoes (undrained) and 1/2 cup water. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and oil separates.
5. Add sliced mushrooms to the pot. Cover and cook for 5-7 minutes, allowing mushrooms to release their liquid and soften.
6. Stir in frozen green peas and garam masala. Cook uncovered for another 3-5 minutes, until peas are heated through and the curry reaches your desired consistency.
7. Garnish with fresh cilantro, if desired. Serve hot with rice or naan.