Easy One-Pot Mushroom Matar MasalaVeg

1

Heat the oil in a pressure cooker. Once hot, add the cumin seeds and allow them to crackle.

2

Add the grated onions and sauté until they turn golden brown.

3

Incorporate the garlic paste and ginger paste, cooking until the raw aroma dissipates.

1

Add the grated tomatoes to the sautéed onions.

2

Stir in the turmeric powder, Kashmiri red chilli powder, coriander and cumin seed powder, garam masala, and chopped green chilies.

3

Mix well and cook the masala base thoroughly.

1

Pour in 1 cup of water, stir to combine, and secure the lid.

2

Pressure cook on a low flame for 3 whistles. Allow the cooker to cool down completely and release all steam before opening.

1

Once the cooker is opened, add the cleaned and quartered button mushrooms, green peas, and salt to taste.

2

Stir everything together.

1

Add 1/2 cup of water to the mixture. Secure the lid again and pressure cook on a low flame for another 3 whistles.

1

Let the cooker cool down completely before opening.

2

If the gravy consistency is too thin, simmer it uncovered for 2–3 minutes to evaporate excess water.

3

Garnish with fresh coriander leaves and serve hot with parathas, rotis, or steamed rice.