Matar Mushroom Recipe
A delicious and wholesome Indian peas with mushroom curry made with mushrooms and green peas cooked in a flavorful gravy. It is easy to make and full of authentic taste.
Matar Mushroom is a flavorful Indian curry made with fresh green peas and tender mushrooms cooked in a creamy onion-tomato gravy infused with traditional Indian spices. This homemade matar mushroom curry is a healthy and protein-rich Indian vegetarian recipe that’s easy to prepare for lunch or dinner. Perfectly balanced in taste, this mushroom and green pea curry pairs wonderfully with roti, naan, paratha, or basmati rice. Whether you’re craving authentic North Indian flavors or looking for a simple vegan curry for weeknights, this dish brings restaurant-style taste right to your kitchen.
Ingredients and Substitutes
- Mushrooms: Use fresh button mushrooms for the best texture. You can also use cremini or portobello mushrooms if available.
- Green Peas (Matar): Fresh or frozen peas both work well. If using dried peas, soak and boil them before cooking.
- Onions: Regular yellow or red onions are fine. You can also use shallots for a milder flavor.
- Tomatoes: Use ripe red tomatoes for a rich base. Canned crushed tomatoes or tomato puree can be used in place of fresh ones.
- Ginger-Garlic Paste: Adds depth and aroma. If you don’t have paste, use freshly minced ginger and garlic in equal parts.
- Green Chili: For spice and freshness. You can skip or adjust the quantity based on your spice preference.
- Cumin Seeds: Give a strong earthy flavor. If not available, you can add a pinch of cumin powder instead.
- Turmeric Powder: Provides color and health benefits. There’s no real substitute, but you can skip it if unavailable.
- Red Chili Powder: Adds heat and color. Adjust as per taste or use paprika for a milder version.
- Coriander Powder: Enhances the curry’s aroma. If you don’t have it, slightly increase garam masala for balance.
- Garam Masala: Brings warmth and authentic Indian flavor. You can use curry powder as an alternative.
- Kasuri Methi (Dried Fenugreek Leaves): Gives a restaurant-style aroma. If unavailable, skip or add a pinch of celery leaves for a subtle hint.
- Cream or Yogurt: Adds creaminess. To make the curry creamy without heavy cream, you can use cashew paste or coconut milk, which also makes it a great vegan matar mushroom recipe.
- Oil or Ghee: Use vegetable oil, sunflower oil, or ghee for richness. Olive oil can also be used in a pinch.
- Salt: Adjust to taste. Use rock salt or sea salt if you prefer a different mineral flavor.
Tips for Making Perfect Matar Mushroom
When making Matar Mushroom curry, always use fresh mushrooms if possible, as they absorb the flavors of spices beautifully. Wash them quickly and pat them dry instead of soaking, as mushrooms can turn soggy when left in water for too long. If using frozen peas, rinse them in warm water before adding to the curry to help them cook evenly and retain their bright green color.
While cooking the onion-tomato gravy, don’t rush the cooking process. Let the onions turn golden and the tomatoes cook until the oil separates. This gives the mushroom peas curry its deep restaurant-style richness. For a lighter version, try low-fat yogurt or skip the cream entirely, the dish will still taste amazing if the base masala is cooked well.
If you prefer to make a thicker peas mushroom gravy, simmer uncovered for a few minutes until it reaches your desired consistency. For a thinner curry, add a splash of hot water or vegetable stock and mix well. Adjust the spice level to your taste, for a mild curry, use less red chili powder or substitute with paprika for color without much heat.
Finally, sprinkle kasuri methi (dried fenugreek leaves) at the end after cooking perfectly and to add that authentic restaurant aroma in North Indian-style matar mushroom masala. Avoid overcooking the mushrooms at this stage, they should stay tender but not mushy.
Serving Suggestions for Matar Mushroom
Matar Mushroom tastes best when served hot with Indian breads like roti, naan, paratha, or chapati. The rich, spiced gravy pairs perfectly with the soft texture of these breads, making it an ideal North Indian main course for lunch or dinner. You can also serve Matar Mushroom with jeera rice, plain basmati rice, or ghee rice for a comforting and wholesome meal.
For a more festive or restaurant-style meal, pair this mushroom and green peas curry with garlic naan or butter kulcha and garnish it with fresh coriander and a drizzle of cream. It also makes a great option for weekend dinners, family gatherings, or as part of a vegetarian party menu.
Frequently asked questions
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before cooking to avoid excess water in the curry. Fresh mushrooms give a better texture.
Absolutely! To make vegan peas mushroom curry, replace cream or yogurt with coconut milk or cashew paste to make a creamy vegan version.
If kasuri methi is unavailable, you can skip it or use a pinch of celery leaves or fenugreek seeds powder for a subtle flavor.
Yes, canned crushed tomatoes or tomato puree can be used to make mushroom dishes, especially when fresh tomatoes are not in season. Adjust cooking time slightly until the oil separates.
Cook mushrooms on medium-high heat so they release moisture quickly and retain their texture. Avoid washing them excessively in water.
Recipe Card
Matar Mushroom
Equipment
- 1 Pan For cooking the curry. A non-stick pan works well.
- 1 Spatula
- 1 Knife and cutting board To chop onions, tomatoes, mushrooms, and green chili.
- 2 Measuring spoons and cups
- 2 Bowl For keeping chopped ingredients ready.
- 1 Lid To cover the pan while simmering the curry
Ingredients
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 cup onions finely chopped
- 1 tsp ginger-garlic paste
- 2 green chili chopped (optional)
- 1 cup tomatoes finely chopped or pureed
- ¼ tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- 1½ tsp coriander powder
- ½ tsp garam masala
- 1 tsp kasuri methi dried fenugreek leaves, crushed
- 1½ cups mushrooms sliced
- ¾ cup green peas fresh or frozen
- ½ cup water adjust for desired consistency
- 2 tbsp fresh cream or yogurt
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Start by heating 2 tablespoons of oil or ghee in a pan over medium heat.
- Once the oil is hot, add cumin seeds and let them splutter for a few seconds to release their aroma.
- Add finely chopped onions and cook until they turn golden brown. This forms the base of the curry.
- Stir in 1 teaspoon of ginger-garlic paste and a chopped green chili. Sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and the oil starts separating from the masala.
- Mix in turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 2–3 minutes to blend the spices.
- Add sliced mushrooms and cook on medium-high heat until they release moisture and start to shrink.
- Stir in green peas and mix everything well so that the masala coats the peas and mushrooms evenly.
- Pour about ½ to 1 cup of water depending on how thick or thin you like your curry. Stir and bring it to a gentle boil. Cover the pan and simmer for 8–10 minutes on low heat until the peas are tender and the gravy thickens.
- Stir in 2 tablespoons of cream (or yogurt) and sprinkle garam masala. Mix gently to give the curry a smooth texture. Crush kasuri methi between your palms and add it to the curry for a restaurant-style flavor. Cook for another 2 minutes, then turn off the heat.
- Garnish with fresh coriander leaves and serve hot with roti, naan, or steamed basmati rice.
Notes
- You can use fresh or frozen peas; frozen peas save time and retain color.
- For a vegan version, replace cream with coconut milk or cashew paste.
- Avoid overcooking mushrooms to keep them tender and juicy.
- Adjust spice levels according to taste, you can reduce chili for a milder curry. Kasuri methi is optional but adds a restaurant-style aroma.
- This curry tastes even better the next day as the flavors deepen over time.
