Mushroom Matar Masala (Mushroom and Pea Curry)

Method

1. 1

   Crackle the cumin seeds in the oil, then cook the onion until golden, about 7 minutes.

2. 2

   Add garlic, ginger and green chili, cook 1 minute, then stir in the turmeric and coriander.

3. 3

   Add the canned tomato and cook down until thick and the oil separates at the edges, about 7 minutes.

4. 4

   Add the mushrooms and cook, stirring, until they release their liquid and it mostly cooks away, about 6 minutes.

   💡 Let the mushroom liquid cook off completely — that's what keeps the masala thick instead of watery.

5. 5

   Stir in the peas and 100 ml water, cover and simmer 5 minutes.

6. 6

   Season with salt, stir in the garam masala, and finish with cilantro.