Name: Mushroom Matar Khumb: Indian Mushrooms and Peas in Coconut-Tomato Masala
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: India
Ingredients: 2 tablespoons vegetable oil or ghee; 1 large onion, finely chopped (about 1.5 cups); 1 tablespoon ginger-garlic paste (or 1 inch ginger and 4 cloves garlic, minced); 2 medium tomatoes, pureed or finely chopped (about 1 cup); 10 oz wild mushrooms (such as oyster, chanterelle, or cremini), cleaned and torn or sliced; 1 cup frozen green peas, thawed; 1/2 cup canned coconut milk (full fat preferred); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon Kashmiri red chili powder (or mild paprika); 1 teaspoon garam masala; 1 teaspoon salt (adjust to taste); 1/2 cup water or vegetable broth; 2 tablespoons fresh cilantro, chopped (for garnish)

Mushroom matar Matar Khumb 🇮🇳 India

Mushrooms and sweet peas in a masala or chili sauce

vegetarian spicy

Made with

Canned coconut milk frozen green peas wild mushrooms garam masala

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