Mushroom Peas Masala

Mushroom and Peas always a great combo, which tastes great when we add this combo in Biriyani’s, Pulao’s, Gravies and Curries. Mushroom Peas Masala / Dhingri Matar Masala / Mushroom Mutter Masala, Whatever it is called, all refers to the same thing, is a yummy and delicious gravy, which goes best with Roti’s, Naan’s, Phulka’s and Chapathis.



Button Mushroom 200 gms
Green Peas 1/2 cup
Onion – Medium Size 2 (roughly chopped)
Tomato – Medium Size 3 (roughly chopped)
Cooking Oil 3 tbsp
Aniseeds 1 tsp
Ginger Garlic Paste 1 and 1/2 tsp
Turmeric Powder 1/4 tsp
Chilly Powder 1 and 1/2 tsp (adjust accordingly)
Cumin Powder 1 tsp
Coriander Powder 2 and 1/2 tsp
Garam Masala 1/2 tsp
Salt 3/4 tsp
Coriander Leaves – Finely Chopped 2 tsp



Cooking Instructions:

Take onions and peel the skin and roughly chop it. Add it to mixer jar and grind it to a fine paste without adding water and keep it aside.


Take tomatoes and roughly chop it. Add it to mixer jar and grind it to a fine paste without adding water and keep it aside.


Wash and clean the green peas. Pressure cook it with 1/2 a cup of water exactly for 2 whistles. Once the pressure is released, strain the excess water and keep it aside.


Wash and clean the mushrooms. If the stem of the mushroom is too thick, cut and discard it. If it is normal in size, simply chop the mushroom into two halves. The stem in the mushroom I bought was too thick and so I just cut and discarded it. Peel the top layer skin of the mushroom and discard it. Then just cut the mushroom into two halves and keep it aside.


Heat oil in a pan. When it is hot, add aniseeds and let it splutter and do not burn it. Reduce the flame to medium and add onion paste slowly to the pan. Then add ginger garlic paste to it. Keep frying the onion paste in medium flame until the paste shrinks to half of its quantity but keep in mind not to burnt it.


Then add tomato paste and keep frying for 2 or 3 minutes in medium flame itself. Then add the dry powders one by one – turmeric powder, and chilly powder.


Next add cumin powder, coriander powder and garam masala. And keep it mixing until the raw smell of the powders are completely reduced.


Next add mushroom and boiled peas to it. Then add salt to it and mix well. Next add 1 cup of water to it.


Add chopped coriander leaves and now cover the pan with a lid. Let it cook well in medium flame until the water is absorbed well and the vegetables are cooked and  it reaches a gravy consistency and it took 7 to 8 minutes for me.


Mushroom Peas Masala is ready now! Transfer it to a serving bowl and garnish it with chopped coriander leaves and serve it with Pulao’s, roti, naan and chapathis.



Rebecca Subbiah said...

oh love this bookmarked to make soon

Shama Nagarajan said...


divya said...

Mouthwatering dish.. Nice clicks

Akila said...

Beautiful clicks n yummy masala

Navaneetham Krishnan said...

Yes, its definitely a great combo because its so obvious as seen in the picture. Such a lovable curry, flavored with great ingredients and great for rice.

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Thank you so much for letting me know about the copying...I have written a comment, lets see if she removes it.

Nithya Naveen said...

Yummy recipe.. Love the detailes explanation..