2cupswateror as required. reduce the amount of water to 1 cup if using tender or frozen peas * check notes
2 to 3tablespoonoil
salt as required
Heat oil in a pan or kadai. Add the finely chopped onions and saute till translucent.
Add crushed ginger-garlic or ginger-garlic paste. Saute till the raw aroma disappears.
Add the chopped tomatoes and green chilies.
Stir and then add the spice powders - turmeric, red chilli, coriander powder.
Stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
Add the chopped mushrooms and peas.
Stir and saute for 2 to 3 mins. Then add water and salt. Add water as required. If using tender or frozen peas, then reduce the water to 1 cup. If using peas which are not tender or old, then add 2 cups of water or as required.
In case there is too much water even after the peas or mushrooms are cooked, then reduce the water by simmering the matar mushroom curry without a lid for some more minutes till you get the desired consistency.
In case the water become less, then add some more water. The consistency is a semi dry gravy or curry. So before the gravy reaches this consistency, the peas and mushrooms should be cooked well. So add water or reduce the water from the matar mushroom gravy accordingly.
Cover the pan with a lid and cook till the peas are softened.
Once done, sprinkle garam masala powder.
Stir and serve matar mushroom hot with rotis, naan or chapatis.
* On peas and water - if using tender peas of frozen peas then you can follow the method which I have mentioned. Reduce the amount of water as tender peas or frozen peas will get cooked quickly. I have added 2 cups of water as the peas I added were taking a lot of time to cook. You can also pre cook or steam the peas before hand and then add to the gravy, once the mushrooms are done.