Mushroom Matar Masala (Instant Pot & Stovetop)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Indian curry of mushrooms and peas simmered in a fragrant tomato and cream sauce with warming spices. This comforting vegetarian dish works in an Instant Pot or on the stovetop.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 8 ounces Mushroom (cleaned and sliced)
- 3/4 cup Green peas (I used frozen )
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1" inch Ginger (grated)
- 4 cloves Garlic (minced )
- 1 Green Chili Pepper (diced, optional)
- 1 cup Onion (diced )
- 2 Tomato (large, pureed )
- 1/3 cup Water (use 1/2 cup for stovetop)
- 2 tablespoon Cream (or Coconut Milk for vegan )
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi) (crushed )
- Cilantro (to garnish)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 845mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 479mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.