Mushroom peas masala with onions and spices – a dry preparation of mushrooms and peas to with pulao or rotis and dal. This recipe works best with fresh mushrooms. I have used shiitake mushrooms but you can use whatever mushrooms you prefer os are available. If you have fresh peas as well, nothing like it, but I tend to use frozen peas mot of the time for its convenience.
I went through a phase of making dry vegetable dishes with minimum spices and lots of onions with a dash of kasuri methi. I made this mushroom peas masala during a similar time when we used to hit the fresh farmers’ market every weekend in Sydney. I never knew fresh shiitake mushrooms could be so delicious and non-stinky. The ones I find in the supermarkets in Singapore tend to be a slimier and has a strong smell. Anyway, long story short, if you like the combination of mushrooms and peas, definitely give this easy recipe a try.
DRY MUSHROOM PEAS MASALA
Preparation time: 10 minutes
Cooking time: 20 minutes
3/4 cup of sliced red onions
2 cups of mushrooms, sliced
1/2 cup of green peas
1/2 tsp of grated ginger
1/2 tsp of crushed garlic
1/2 tsp of red chilli powder
1/4 tsp of turmeric powder
1 tsp of coriander powder
1/4 tsp of cumin seeds
1 tsp of kasuri methi (dry fenugreek leaves)
1/2 tsp of amchur powder (optional)
1 tbsp of oil
- Heat the oil in a pan and add the cumin seeds.
- When they turn a golden brown, add the sliced onions.
- Fry until the onions are nicely browned.
- Add the mushrooms and give everything a good stir.
- Then add the spice powders – turmeric, chilli, amchur, coriander, along with the kasuri methi, ginger and garlic.
- Mix well and continue to cook/roast on a low flame until fragrant.
- The vegetables will turn a nice golden brown and then you’re done.
- Add salt and remove from flame.
- Serve hot.
Step by step pictures to make mushroom peas masala:
Heat oil and add cumin seeds. When they sizzle and turn brown, add the onions. Fry until browned.
Add the mushrooms and peas and stir well.
Now add the turmeric, chilli, amchur, coriander, ginger, garlic, and kasuri methi. You can add salt at this stage or a bit later. Roast well on low flame.
Note that if you keep the flame too high or cook covered, the mushrooms will let out a lot of water and that won’t roast the spices well.
Continue to cook on low flame until the mushrooms are nicely roasted and the peas are cooked. Sprinkle water if needed during the cooking process. You may not need to do this since the mushrooms will give out the required moisture.
That’s it! Easy side dish with mushrooms and peas, right? Serve hot with rice and dal.
– Amchur is dry mango powder. It lends the dish sourness which I love. If you don’t cook Indian food often, buying this ingredient may not be worth it so you can either substitute with a dash of lemon juice, 1 tsp tomato paste or just leave out any souring ingredient.
– Kasuri methi is dried fenugreek leaves and has a slightly bitter taste and strong flavour. It adds a lot of depth to this dish so I’d say go out and get a pack. It lasts quite long in the refrigerator and is quite versatile, finding its way into most North Indian curries.