If you love the creaminess of Mushroom Matar (Peas) Masala, but feel "blah" after consuming heavy cream, this vegan version of pure bliss is calling out your name. Give this recipe a try and it may become your new favorite.
Heat oil in a pan. Add garlic, sauté for a few seconds. Add chopped onions and green chili. Sauté for 3-4 minutes until onions are translucent.
Add chopped tomatoes and allow them to lightly cook for 2 minutes.
Add turmeric, garam masala, coriander and cumin powders, kasuri methi (dried fenugreek leaves), and freshly powdered black pepper. Give everything a nice stir for a few seconds.
Transfer the masala into a bowl. Empty coconut milk from the can.
Blend the masala and coconut milk in a high-speed blender. Your masala is ready!
In the same dish, add chopped mushrooms and salt and stir for 3 minutes on high heat.
Add frozen peas and allow to cook for an additional 2 minutes.
Add the ground masala to the veggies. Mix well and allow everything to a gentle simmer.
Serve with your favorite rice or flatbread. This dish will store well in the refrigerator for 3-4 days.