Mushroom Masala | Gluten Free & Dairy Free

Mushroom Green Peas Masala


  • 225gm cremini (white or brown) mushrooms sliced
  • 1 cup minced red onions
  • 1/2 cup chopped tomatoes 
  • 3/4 cup green peas (I used frozen peas)
  • 1 tbsp ginger garlic paste
  • 2 tbsp coconut milk powder 
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder (1/2 tsp for less spicy)
  • 1/8 tsp cumin seeds
  • 1/8 tsp mustard seeds
  • 4 small or 2 large bay leaves 
  • 8 black peppercorns 
  • 4 black cloves 
  • 1/4 tsp cumin powder
  • 1/2 tsp corriander powder
  • 1/2 tsp garam masala
  • 1/4 cup minced cilantro/corriander (divided)
  • 1 and 1/2 tbsp vegetable oil (or any neutral flavoured oil)


  • Heat a kadhai/ sauce-pan to medium heat. Add oil.
  • To the hot oil add the mustard seeds, cumin seeds, bay leaves, cloves, black peppercorns and half of the minced cilantro. Sauté. 
  • Then add the ginger garlic paste, onions and tomatoes. Sauté for 2 minutes.
  • Follow this with the turmeric powder, red chilli powder, cumin powder and coriander powder. Sauté for 2-3 minutes. 
  • Then add salt, coconut milk powder and the green peas. Sauté for 1 minute.
  • Next add the mushrooms and sauté until mushroom is well coated with the spices. 
  • Finally add the garam masala powder
  • Cover and cook for 4-5 minutes or until the mushrooms are cooked.
  • Remove the lid. Give it a good mix. 
  • Turn off the heat, garnish with the rest of the cilantro and enjoy delicious Mushroom Green Peas Masala! This dish pairs well with rice, GF bread or GF roti. 


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