Mushroom Masala with Potato and Peas

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Mushroom Masala with Potato and Peas

Ingredients:

  • Baby Bella Mushrooms - 1 cup (washed and chopped)
  • Potato - 1 medium-sized (chopped)
  • Peas - 1/2 cup
  • Onion - 1/2 cup (chopped)
  • Garlic - 3-4 cloves (minced)
  • Tomato - 1 (chopped)
  • Curry leaves - a few
  • Turmeric powder - 1/4 tsp
  • Curry powder - 1 tsp
  • Salt - to taste (approximately 1/4 - 1/2 tsp)
  • Oil - 2 tsp

Seasoning:

  • Mustard seeds - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Fennel seeds - 1/2 tsp

Instructions:

  1. Heat the Pan: Heat a pan over medium flame and add 2 tsp of oil.

  2. Add Seasoning: Once the oil is hot, add mustard seeds, asafoetida, cumin seeds, and fennel seeds. Let the mustard seeds pop.

  3. Sauté Onions and Garlic: Add the chopped onion and minced garlic to the pan. Sauté until the onions turn translucent.

  4. Add Potatoes and Curry Leaves: Add the chopped potato and curry leaves. Sauté for a few minutes until the potatoes start to soften.

  5. Add Tomatoes and Spices: Add the chopped tomato, turmeric powder, curry powder, and salt. Mix well and cook for a few minutes until the tomatoes break down.

  6. Cook the Vegetables: Add the chopped mushrooms and 1/4 cup of water. Mix well, cover the pan with a lid, and cook until all the vegetables are tender. Add more water if needed to achieve the desired consistency.

  7. Finish and Serve: Once the vegetables are cooked, your Mushroom Masala with Potato and Peas is ready. Serve hot with rice or roti.

  8. Feel free to substitute potatoes and peas with other vegetables of your choice. Enjoy your delicious Mushroom Masala!









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