matar mushroom

Semi-dry curry of peas and mushrooms made in North Indian style.

Matar Mushroom

button mushrooms

peas (*check notes)

medium sized tomatoes, (finely chopped)

sized onion, (finely chopped)

green chili, (chopped)

¼ red chili powder

turmeric powder

garam masala powder (or punjabi garam masala)

coriander powder

ginger garlic paste (or crushed ginger-garlic)

water

salt

Heat oil in a pan or kadai. Add the finely chopped onions and saute till translucent.

Add crushed ginger-garlic or ginger-garlic paste. Saute till the raw aroma disappears.

Add the chopped tomatoes and green chilies.

Stir and then add the spice powders - turmeric, red chilli, coriander powder.

Stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.

Add the chopped mushrooms and peas.

Stir and saute for 2 to 3 mins. Then add water and salt. Add water as required. If using tender or frozen peas, then reduce the water to 1 cup. If using peas which are not tender or old, then add 2 cups of water or as required.&nbsp;

In case there is too much water even after the peas or mushrooms are cooked, then reduce the water by simmering the matar mushroom curry without a lid for some more minutes till you get the desired consistency.&nbsp;

In case the water become less, then add some more water. The consistency is a semi dry gravy or curry. So before the gravy reaches this consistency, the peas and mushrooms should be cooked well. So add water or reduce the water from the matar mushroom gravy accordingly.

Cover the pan with a lid and cook till the peas are softened.

Once done, sprinkle garam masala powder.

Stir and serve matar mushroom hot with rotis, naan or chapatis.

Matar mushroom is a simple, healthy and delicious Indian curried dish of mushrooms and peas. Serve it with plain rice, roti or bread.

Matar Mushroom | Mutter Mushroom

oil (or ghee)

cumin seeds

onions (finely chopped (about 2 medium))

green chili (slit (optional))

ginger garlic paste

tomatoes (- deseeded & chopped or pureed)

green peas

mushrooms ((about 1½ to 2 cups sliced, button

garam masala ((use more if desired))

turmeric ((haldi))

coriander leaves

Wash and chop onions, green chilies and set aside. Deseed and chop tomatoes or puree them.

Rinse the mushrooms and set aside. Slice them when you are just about to add them to the pan.

Preparation

Heat oil in a pan. Add cumin and allow to splutter.&nbsp;

Fry onions and chili until golden.

Add ginger garlic paste and saute until the raw flavors go away.

Next put in the tomatoes with salt and fry until mushy.

Add garam masala, coriander powder, turmeric and chili powder. Saute until aromatic and thick. (To make a gravy dish with more sauce, read my notes below from the recipe notes)

Then add peas and mushrooms. Fry for 4 to 5 mins on a medium heat.

Cover and cook on a low flame until the mushrooms are tender but not mushy and soggy. Keep stirring in between.

As the mushrooms cook, they release moisture. When the mushrooms are tender,  open the lid and mix well. Saute on a slightly high heat for a minute.

Taste and add more salt if needed. If you prefer you may add crushed kasuri methi (optional).

Garnish with coriander leaves. Serve matar mushroom with rice or chapathi or with toasted bread.

How to make Matar Mushroom

Tried this recipe and the result was amazing. Next time I will try the pro tip. Thank you for sharing.

Awesome! Just made it and turned out yummy . Thank you for the wonderful recipe

This is so delicious! Now I'm can e one of my favorite restaurant meals at home. I appreciate the instructions with clear steps, the other and timing of seasonings matters and this is just perfect.

Swasthi, I really appreciate the descriptions you give of the various spices - so eye-opening! I had 2 questions about this recipe, which I made tonight (after going to a wonderful local spice shop to get all fresh spices!) It was very tasty, but one ingredient listed (3/4 to 1 tsp coriander powder) wasn't mentioned in the actual instructions. When should it have been put in, or was that a typo? (I left it out, as there was gr. coriander in the garam masala recipe.) Also, we'd always enjoyed this dish at our local Indian restaurant, but it had more sauce than this recipe made. What would you suggest as a way to make it more "gravy-like?" Thank you - I'm so glad to have found your blog!

This recipe is a keeper. So fast and easy. Came out delicious.

So delicious! Thank you for sharing your healthy and easy recipes! ?

I always follow ur recipes. They r the best

I am not a fan of mushrooms, but after trying out this recipe, I really like mushrooms. Thank you.

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Matar Mushroom | Mutter Mushroom

Top 2 matar mushroom recipes from across the web

The most viewed matar mushroom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Matar Mushroom

Matar Mushroom | Mutter Mushroom

The most viewed matar mushroom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine