Servings: 3

Weight Watcher Smart Points: 3

Preparation Time: 10 Minutes

Cooking Time: 45 Minutes

Ready In: 55 Minutes


  • 200 g button mushrooms
  • 1 green chili/hari mirch, chopped
  • ¼ or ½ tsp red chili powder/lal mirch powder
  • 1 tsp coriander powder/dhania powder
  • ¼ or ½ tsp garam masala powder or punjabi garam masala
  • 1.5 tsp ginger garlic paste or crushed ginger-garlic
  • 2 to 3 tbsp oil
  • 1 medium sized onion, finely chopped
  • 2 cups water or as required. reduce the amount of water to 1 cup if using tender or frozen peas * check notes
  • salt as required
  • 3 medium sized tomatoes, finely chopped
  • ½ tsp turmeric powder/haldi


  1. heat oil in a pan or kadai
  2. add the finely chopped onions and saute till translucent.add crushed ginger-garlic or ginger-garlic paste
  3. saute till the raw aroma disappears.add the chopped tomatoes and green chilies.stir and then add the spice powders - turmeric, red chilli, coriander powder.stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.add the chopped mushrooms and peas.stir and saute for 2 to 3 mins
  4. then add water and salt
  5. add water as required
  6. if using tender or frozen peas, then reduce the water to 1 cup
  7. if using peas which are not tender or old, then add 2 cups of water or as required
  8. in case there is too much water even after the peas or mushrooms are cooked, then reduce the water by simmering the curry without a lid for some more minutes till you get the desired consistency
  9. in case the water become less, then add some more water
  10. the consistency is a semi dry gravy or curry
  11. so before the gravy reaches this consistency, the peas and mushrooms should be cooked well
  12. so add water or reduce the water from the gravy accordingly.cover the pan with a lid and cook till the peas are softened.once done, sprinkle garam masala powder.stir and serve matar mushroom hot with rotis, naan or chapatis.

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