Matar Mushroom Sabzi
This dry matar mushroom sabzi (peas and mushroom) will easily satisfy your work lunch requirements: simple, comforting, and flavorful.
Ingredients
- 8 white button mushrooms, cut into eighths (~ 2 cups when cut)
- 1.5 cups frozen green peas
- 1 tbsp avocado oil or another neutral oil
- ½ large onion, finely chopped
- 5 garlic cloves, minced
- 1 inch ginger, minced
- 1 tomato, diced
- salt to taste
- ½ tsp turmeric
- 1 tsp ground coriander
- ¼ tsp garam masala *amount depends on preference and strength of your garam masala. mine is on the stronger side.
- ¼ tsp black pepper *optional
Instructions
- Heat oil in a pan over medium heat. Add garlic and ginger. Sauté for a minute or so.
- Add the onions and cook for about 5 minutes, or until they turn golden and translucent.
- Add tomato and salt. Stir occasionally and cook until the tomato pieces mush together, which should take 3-4 minutes.
- Add all the ground spices (except for black pepper) and stir for a minute. Add peas and allow them to soften. Finish with mushrooms and continue to stir occasionally until the mushrooms and peas are cooked all the way. Taste, finish with black pepper if you want, and add salt to taste if necessary.