Name: Matar Mushroom
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ to 2 tbsp Butter (or Cooking Oil); ½ tsp Cumin Seeds (jeera); ½ cup Red Onions (sliced ); 4 to 5 cloves Garlic (fat, halved and sliced); 1 - 2 Green Chili (finely chopped); 1 Tomato (ripe, approx. 90 grams, finely chopped); ½ tsp Red Chili Flakes (adjust heat to taste); 1 tsp Coriander Powder; ¾ tsp Oregano (dried & crushed ); Salt (to taste); 2 cup Button Mushrooms (diced, I weighed them and they came to roughly 300 grams); 350 gm Green Peas (shelled, frozen or fresh, boiled); ¾ - 1 tsp Chaat Masala

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Recipes

A quick, simple, easy and delicious stir fry that can be enjoyed with toasted bread or used as filling for toasties or polished off with Indian flatbread.

Prep Time 10

Cook Time 20

Total Time 30

Served AsBreakfast, Brunch, Dinner, Lunch, Snacks

CuisineContinental, Indian, North Indian

Recipe Taste Salty, Savoury

Servings

Ingredients

Instructions

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Heat butter or oil (add just one and a half tablespoon first and add more only if required) in a cooking pot or pan and add cumin seeds.
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Once they begin to crackle, add onions. Fry onions, stirring often, till they just begin to turn golden.
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Add garlic and chopped green chili and sauté till onions become golden in color and garlic is no longer raw.
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Add tomatoes and cook till they soften.Add salt, chili flakes and coriander powder.
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Add mushroom and saute the mushrooms for three to five minutes on high heat. (the time will depend on the size of the diced mushrooms)
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Add boiled peas and keep frying on high heat.
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After a minute or two, add the oregano and cook till most of the liquid is absorbed. (you can adjust how much moisture you want to keep or none at all)
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Switch off the heat and sprinkle chaat masala. Give it a stir and serve hot with Indian flatbread (chapati) or toasted slice of bread.

Notes

I used half a teaspoon of chili flakes since the green chilies that I used was very hot. Also, feel free to adjust the ratio of peas to mushrooms.
Feel free to swap chaat masala with amchoor since the idea is to cut through the sweetness of peas with something tangy

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