### TranslatedIngredients: 1 cup Button mushrooms - chopped,1 cup Green peas (Matar) - boiled,Sunflower Oil - as required,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,Asafoetida (hing) - a pinch,1 Onion - chopped,1 Onion - paste,1 Tomato - paste,1 tablespoon Ginger Garlic Paste,1 Green Chilli - chopped,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Garam masala powder,Water - as required,2 sprig Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the North Indian Style Mushroom Matar, heat oil in a heavy bottomed pan. Add cumin seeds, mustard seeds and asafoetida. Let it splutter.Add the chopped onions and cook it for about a minute or two. Next, add the ginger garlic paste and let it cook for 3 minutes. After 3 minutes, add the onion paste and green chillies and let it cook for about 2 minutes. After 2 minutes, add the tomato puree and all the masalas including red chilli powder, turmeric powder, coriander powder and garam masala powder. Let it cook for about 5 to 7 minutes.Meanwhile heat a little oil in a pan and stir fry the mushroom for about 2 to 3 minutes and boil the green peas till they become soft.After this add the stir fried mushrooms and boiled green peas to the gravy and add a little water. Let it cook for another 10 minutes.Once it is done, add the chopped coriander leaves and serve hot.Serve North Indian Style Mushroom Matar Masala along with Dal Makhani and Pudina Lahsun Lachha Paratha for a weekday lunch or dinner.