Matar Mushroom
Matar Mushroom is a flavorful North Indian curry made with mushrooms and green peas simmered in a spiced onion-tomato gravy. This easy homemade curry is rich, creamy, and perfect for lunch or dinner.
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.