Mushrooms rarely made an appearance at meal time during my childhood years so I don’t even remember how and when I started liking them. The then winter vegetable, it was overly price and named fancy. There was this white puffy vegetable that had hit the vegetable market and no one cared about it for a while.They say it’s a kind of fungi – could be poisonous, the rumor went viral.
I still remember how small button mushrooms were cooked with just shelled, sweet tasting winter peas(matar) & gently simmered in a tomato base. In no time we sat down to scoop the stir fry with fresh-off -the skillet triangle parathas. They were mellow, meaty and pleasantly chewy. The hints of spices, just perfect to balance the natural sweetness & adding the correct depth of flavor to offset their blandness.
Weekday lunches are quite rushed for me, you will usually find me decking up the lunch plate from what’s in the refrigerator.With a toddler who wants to explore every cabinet in the house and has to be constantly watched,I barely cook something elaborate for myself. On some days its lentils re- tempered & served with pickled vegetables or leftover chickpeas curry with a side of yogurt. Sometimes, I treat myself to quickest scrambled egg (bhurji) with flatbreads on the side.
Even after trying hard for years, I could never get my husband to like mushrooms.That leaves only me in the house who eats them.Sweet & spicy,this mushroom & pea stir fry is few of those things that I make just for myself for a quick lunch. You could buy pre sliced, cleaned mushrooms and make it extra fast.
Many versions of mushroom matar use heavy cream or nut paste for a rich version or may a times water is added to make it sort of a curry but I have always liked this dryish stir fry than gravy. I really like how the tomato base coats the mushroom keeping them perfectly moist and adding hints of acidity.If you cook the tomatoes properly, they almost taste like a chunky ketchup like (if you know what I mean).
Ingredients (Serves 2)
- 8 oz mushrooms
- 1/2 cup peas (fresh or frozen)
- 3 tbsp oil
- 1/3 cup onions, finely chopped
- 1 fat garlic clove, finely chopped
- 1 large tomato, finely chopped (yield about 3/4 cup)
- 1-2 Thai green chillies, chopped (adjust to taste)
- 1/2 tsp fresh ginger, minced
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp red chili powder (adjust to taste)
- 1/4 tsp amchoor (dry mango powder, substitute with fresh lemon juice to taste)
- salt to taste
- pinch of sugar
- Generous pinch of kasuri methi (dried fenugreek leaves, crushed between palms)
- Chopped Cilantro – for garnish
Clean the mushrooms and slice them. If using frozen peas, thaw them. Set aside.
In a pan/wok/kadhai, on high, heat up the oil to smoky point.Reduce the heat to medium & add the chopped onions & garlic. When the onions start to soften & turn lightly brown, add the chopped tomatoes, green chilies, ginger, turmeric, coriander,amchoor and red chili powder to the kadhai and turn heat to medium-low. Let the tomatoes cook down and soften, cook this masala till you see oil separating on sides. At this point turn heat to medium high & add the sliced mushrooms. Also add pinch of salt. Cook the mushrooms till the are tender. This will depend on the variety you are using. Once the mushrooms are sweaty and have shrunk in size, add the peas,adjust the salt, sprinkle the sugar and also add the kasuri methi . Cover for 5 minutes on medium – low heat and let cook.
Garnish with chopped cilantro. You can also squirt little lemon juice/vinegar if you like. Serve immediately.
Enjoy and Thanks for stopping by!