Vegan Matar Mushroom Masala

🛒 Ingredients

• #Base & Spices
• 250g button mushrooms, halved or quartered
• 150g fresh or frozen green peas
• 2 medium onions, finely chopped
• 3 medium tomatoes, pureed or finely chopped
• 1 tbsp ginger‑garlic paste
• 2 green chillies, slit (adjust to taste)
• ¼ cup fresh coriander leaves, chopped
• #Whole & Ground Spices
• 1 bay leaf
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• ½ tsp cumin powder
• Salt to taste
• #Cooking & Finish
• 2 tbsp neutral oil (coconut, vegetable, or canola)
• ¼ cup full‑fat coconut cream (or thick coconut milk)
• ½ cup water (adjust for desired thickness)

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat oil in a pan over medium heat. Add bay leaf and cumin seeds; let them crackle. Add chopped onions and fry for 6–8 minutes until soft and golden brown.

2. 2

   Add ginger‑garlic & chillies: Stir in ginger‑garlic paste and green chillies. Cook for 1 minute until fragrant.

3. 3

   Cook tomato base: Add tomato puree and all ground spices (turmeric, red chilli, coriander, cumin powder). Cook for 5–7 minutes, stirring often, until oil separates from the masala.

4. 4

   Sauté mushrooms: Toss in the mushrooms and cook on medium‑high heat for 3–4 minutes until they start to soften and release moisture.

5. 5

   Simmer: Add green peas and water. Mix well, cover, and simmer for 8–10 minutes until peas are tender and mushrooms are cooked through.

6. 6

   Finish creamy layer: Stir in coconut cream and garam masala. Simmer uncovered for 2–3 more minutes — do not boil rapidly, to keep the cream smooth.

7. 7

   Garnish & serve: Turn off heat. Top with fresh coriander leaves. Serve hot with roti, rice, or vegan naan.