Matar Peas Sabzi (Mushroom and Green Peas)
Indian sabzis can be packed with vegetables, and they are still incredibly flavorful. This recipe comes together quickly and has that classic home-cooked Indian food taste. On top of that, this dish is healthy. Growing up, my dadi would serve this as a side dish when she was visiting in the summers.
Matar Peas sabzi (Mushroom and Green Peas)
Course: SidesCuisine: IndianDifficulty: EasyServings
4
servingsTotal time
30
minutesIngredients
1 cup sliced red onion
12 ounces of button mushrooms, washed and sliced (including stems)
3 cloves of garlic, minced
¾ cup diced tomatoes
¼ teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon garam masala
⅓ cup frozen peas
1 tablespoon canola oil
Directions
- Heat a nonstick pan over medium heat with 1 tablespoon of canola oil.
- Add the sliced 1 cup of red onions to the pan and sauté until they turn translucent. Add the 3 cloves of minced garlic. Cook the onions and garlic until golden brown.
- Mix in the ¼ teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon salt, 1 teaspoon garam masala.
- Add the 3/4 cup of diced tomatoes to the pan and cook for about 5 minutes.
- Increase the heat to medium-high and add the sliced mushrooms to the pan. Cook the mushrooms, stirring occasionally, until they release their moisture and begin to reduce in size. This will take around 5-7 minutes.
- Once the mushrooms have reduced, add the frozen peas to the pan. Continue cooking for an additional 3-5 minutes until the peas are tender and well combined with the mushroom mixture.
- Serve and Enjoy!
