Mushroom Matar with Roti (Home-Style)
40 minutes
2 reads
About Mushroom Matar with Roti (Home-Style)
Juicy button mushrooms and sweet green peas in a spiced onion and tomato gravy, finished with kasuri methi. It has a rich, savoury flavour even though it uses only 2 teaspoons of oil.Dry sauteing the mushrooms first keeps them meaty and stops the gravy from turning watery.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Mushroom Matar
- 200 grams Button mushrooms Wiped clean and quartered
- 1/2 cup Green peas Fresh or frozen
- 2 tsp Oil
- 1/2 tsp Cumin seeds
- 1 Onion Medium, finely chopped
- 1 tsp Ginger garlic paste
- 1 Green chilli Slit lengthwise
- 2 Tomato Medium, pureed
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder Adjust to taste
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 1 tsp Kasuri methi Crushed between the palms
- 3/4 tsp Salt Or as required
- 1/2 cup Water
- 2 tbsp Fresh coriander leaves Finely chopped, for garnish
For the Roti
- 1 cup Whole wheat flour
- 1/2 cup Water Adjust as needed for soft dough
- 1/4 tsp Salt Optional
Instructions
Preparing the Mushrooms
- Heat a dry pan over medium-high heat. Add the mushrooms and cook for 3 to 4 minutes, stirring, until they release their water and it evaporates. Set aside.
Preparing the Roti Dough
- Mix the whole wheat flour, salt and water in a bowl. Knead into a soft, smooth dough, cover and let it rest while you cook.
Making the Masala
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the onion and cook for 5 to 6 minutes until golden.
- Add the ginger garlic paste and green chilli and cook for 1 minute. Add the tomato puree and cook for 5 to 6 minutes until the oil starts to separate.
- Add the turmeric, red chilli powder and coriander powder and cook for 1 minute.
Cooking the Curry
- Add the mushrooms, peas, salt and water. Cover and cook on medium heat for 8 minutes until the peas are tender and the gravy thickens. Stir in the garam masala and kasuri methi and garnish with coriander.
Rolling and Cooking the Rotis
- Divide the dough into 4 equal portions. Roll each portion into a thin round. Cook each roti on a hot tawa for about 1 minute per side, then puff it briefly over an open flame. Keep the rotis covered until serving.
Recipe Notes
Good To Know
Mushrooms are naturally low in calories and release a lot of water, which is why cooking them dry first is the key step. Peas add sweetness, fibre and a little protein.How to Use in the Meal Plan
Serve half of the mushroom matar with 2 rotis as your dinner. This is a weekday recipe and takes about 40 minutes.Expert Tips
Do not wash the mushrooms under running water, as they soak it up. Wipe them with a damp cloth instead. Add the salt only after the mushrooms go into the gravy, as it draws out moisture. Do not overcook, as mushrooms turn rubbery.Serving Suggestion
Serve hot with rotis, sliced onion and a wedge of lemon.Storage Instructions
Mushrooms are best eaten the same day. Leftovers keep in the refrigerator for 1 day and should be reheated until steaming hot.Related Posts You May Like
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Recipe Nutrition
Calories: 352kcalCarbohydrates: 64gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1271mgPotassium: 1036mgFiber: 13gSugar: 11gVitamin A: 1490IUVitamin C: 41mgCalcium: 76mgIron: 4mg
