Dollop
Mushroom matar masala (mushroom and pea curry)
Meaty mushrooms and sweet peas in a creamy, gently spiced tomato and onion gravy, on the table in about 40 minutes.
- 45 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.94 a serving
- 500 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups basmati rice
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ tsp ground coriander
- 1 can diced tomatoes
- 1 lb baby bella mushrooms, quartered
- 1½ cups frozen peas
- ¼ cup heavy cream
- 1 tsp garam masala
- ¾ cup plain Greek yogurt
- ¼ cup cilantro, chopped (optional)
From your pantry
- 2¼ cups water
- 1¾ tsp salt, divided
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp paprika
- ½ cup water
Each serving has about 500 calories, 17 g protein, 78 g carbs and 14 g fat, and costs about $2.94 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No basmati rice? Jasmine rice or long-grain white rice works.
- No yellow onions? White onions or red onions work.
- No diced tomatoes? Crushed tomatoes work.
- No baby bella mushrooms? White mushrooms work.
- No frozen peas? Frozen mixed vegetables work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the rice and bring it with 2¼ cups water and ½ teaspoon salt in a .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn to low and cook 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Heat the oil in a large over medium heat. Add the cumin for 20 seconds, then the onion, and cook until , 6 to 7 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 7 min
Stir in the garlic and ginger for 1 minute, then the turmeric, coriander and paprika for 30 seconds.
Medium heat
Add the tomatoes and cook until thick and jammy, about 5 minutes.
Medium heatTimer: 5 min
Add the mushrooms, ½ cup water and 1¼ teaspoons salt. , stirring now and then, until the mushrooms are tender, 10 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 10 min
Stir in the peas, cream and garam masala and 3 minutes more.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min
Serve over the rice with a spoonful of yogurt and cilantro on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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