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A super easy mushroom recipe that is done in under 30 minutes. Cooked with an onion and fragrant spices, this mushroom mutter masala is so flavorful. You will definitely want to make this more than once! It's great as a main dish served with rice, but can also make a delicious side. Either way, everyone will love this mushroom mutter masala!

Mushroom Mutter Masala: Indian Mushroom and Green Peas [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

2-3

Cooking Time

20

Ingredients You Need for Mushroom Mutter Masala: Indian Mushroom and Green Peas [Vegan]

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 small red onion, grated using the large side of the box grater
  • 2 cups of thickly sliced White Button mushrooms (about 8 ounces)
  • Salt, to taste
  • 1/2 teaspoon powdered coriander
  • 1/2 teaspoon powdered cumin
  • 1/2 teaspoon red cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup of green peas, fresh or frozen
  • Fresh cilantro to garnish

How to Prepare Mushroom Mutter Masala: Indian Mushroom and Green Peas [Vegan]

  1. Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle.
  2. Add in the grated onion and cook until the onion begins to turn softly golden.
  3. Add in the mushrooms and mix well.
  4. Stir in the salt, powdered coriander, cumin, red cayenne pepper, and the black pepper with the green peas and mix well.
  5. Cover and cook for five minutes.
  6. Stir in the cilantro and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 353 | Total Carbs: 22 g | Total Fat: 27 g | Total Protein: 9 g | Total Sodium: 90 mg | Total Sugar: 10 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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