Mushroom Matar Masala

My variation on the classic punjabi Mushroom Matar Masala . I add a secret ingredient which gives the dish a distinct tomatoee  (if at all that word exists ) flavor

Here is what you need 

1 large onion finely chopped

3 large Roma Tomatoes chopped

1 cup frozen peas

8 oz mushrooms . sliced

1 Ginger Garlic Paste  

2 tsp red chilli powder

1 tsp Coriander powder

1 tsp Jeera Powder 

1 tsp Pav Bhaji Masala

1 tbsp Tomato Ketchup ( My secret ingredient)

Salt to taste 

Oil/Ghee

Chopped Coriander

Here is how you make it :

1. In a non stick pan , heat 1 tsp oil and 2 tsp ghee.

2. Add the onions  and sauté well. Cook the onions until they turn light brown . This step requires some patience . It takes about 15 mins on low flame. 

3. Add the ginger garlic paste and cook again,

4. Add the tomatoes and sauté well. Cook well again for 5 mins on medium flame. 

5. Now add the dry masalas and sauté.

6. Add the mushrooms and peas and mix well. 

7.Add 2 cups water and cook covered for 10 mins or until the mushrooms are soft and cooked. 

8. Now add salt and ketchup and mix. Adding ketchup gives a nice tomatoee flavor and a nice red color. 

9. Garnish with chopped coriander and serve with Rotis or rice.