This is my version of Mushroom Matar, one of my favourite Indian vegetarian dishes.
Hyderabad Curry blend provides the spice content, which gives the dish a delicious,
complex flavour profile.
2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp Spice Fusion Hyderabad Curry blend
1 tbsp margarine or butter
200g mushrooms, chopped
200g frozen peas
½ tsp chilli powder or fresh chillies
½ cup cream or yoghurt
Heat oil in a heavy saucepan, add the onion and cook until translucent.
Add garlic and Hyderabad Curry blend and sauté on low heat for 30 seconds, stirring constantly.
Stir in mushrooms and butter or margarine, cook for 2 minutes then add peas and cook for a
further 2 minutes.
Add chilli powder and salt and pepper to taste, then stir in the cream or
yoghurt and cook until heated through.
