Mushroom Matar is a delicious Indian curry made using fresh mushrooms and green peas. It pairs well with any Indian bread.
Mushroom is one of my fav ingredients to cook with. Here are some more recipes made using shrooms which I love – Mushroom Masala, Mushroom Biryani, Cream of Mushroom Soup, and Restaurant Style Mushroom Tikka Masala.
About This Recipe
Mushroom Matar is a North Indian curry which has all the goodness of Mushrooms and Green Peas.
The base of this curry is made with tomato and onion which is spiced with simple spices, making it apt for your everyday meals.
The addition of cream and Kasuri methi, in the end, gives it a creamy and rich taste, which is hard to resist.
I sometimes also like to skip the cream and Kasuri Methi and keep this curry simple, when making it for weekdays. But when I am making it for some special occasion, these two ingredients are a must for me.
Green Peas and Mushrooms, both the vegetables freeze well, thus it’s a great recipe to make when you are out of vegetables.
So, don’t wait any longer! make this inviting Mushroom Matar Ki Sabzi for your meals and let me know how you liked it?
This curry is,
- Gluten Free
- Creamy and Rich
- Easy to make
- A great dish for festive meals
- Loaded with nutrients
Mushrooms – Loaded with nutrients, this vegetable is a must in my house. I normally use white button mushrooms to make. this curry. But you can use any mushrooms that are available.
Matar – I love the combination of Peas and Mushroom. Matar adds a light sweetness that is just delicious. You can either use fresh Matar or can use the frozen ones.
Spices – For Matar Mushroom, you will need just everyday spices such as coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, and garam masala powder.
These spices when coming together, adds a great taste in the curry, making it spicy and masaledar.
Fresh Cream – This adds a rich creaminess to this curry, which instantly lifts up the taste. You can avoid adding it too if you are making it for your everyday meals.
You can use store bought fresh cream or even add malai prepared at home.
Kasuri Methi – I believe Kasuri Methi is one of those ingredients, that just enhances the taste of any dish, and it’s no different in this one too.
Here is how you can make Kasuri Methi at home – Dried Fenugreek Leaves.
Other Ingredients – Other than these above-mentioned ingredients, we will need some basic ingredients to make this curry – Oil, Onions, Ginger Garlic Paste, Tomato Puree, Lemon Juice, and Coriander Leaves.
You can use any vegetable oil to make Mushroom Matar. You can even make this curry in mustard oil, olive oil, or even ghee.
Prepare the tomato puree and store it in the fridge in an airtight container for about 2 days so that it comes in handy while making the curry.
Step By Step Recipe
Heat oil in a pan. When the oil is hot, add onions and fry till they turn translucent.
Add ginger garlic paste and fry till the onions are golden brown.
Add tomatoes and fry for 2-3 minutes.
Now add coriander powder, turmeric powder, red chili powder, cumin powder, salt, and garam masala powder and fry for a minute. Add little water if required.
Add mushroom and peas and cover and cook till mushrooms are done.
Now add fresh cream, kasuri methi and lemon juice and mix well.
Garnish with fresh coriander. Serve hot with phulka or paratha.
Frequently Asked Questions
Just skip adding Cream in Matar Mushroom, all the other ingredients are vegan friendly. If you want to make it rich and creamy, you can add coconut cream instead.
You can also add cashew nut paste to the curry, to make it rich and creamy.
Yes, you can! If you can’t find fresh peas in the market, you can use the frozen ones instead. Just add the frozen peas in a bowl of warm water for 5 minutes. Discard the water and add the green peas in the curry.
If you do not prefer adding Mushrooms, you can substitute the same with Paneer, Tofu, Potatoes, Kaju, Chickpeas, Soy etc. You can also add in chopped spinach too.
To make a No Onion No Garlic version, you can just skip the onions and garlic from the recipe and prepare the curry with just tomato base. Just skip onions and garlic and follow the same restrictions of this recipe.
I also like to serve Mushroom Matar as a part of my festive or special meals along with Dal, Curry, Pulav, Roti, and Raita. Yummy!
Matar Mushroom lasts for about 2 days in the refrigerator. Make sure you store it properly in an airtight container.
Reheat Mushroom Matar in a pan properly before serving. If you feel it has become a little dry, then add some water and mix properly.
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Mushroom Matar Recipe
- 4 tablespoon Oil
- 1 and ½ cup Onion (Grated)
- 2 teaspoon Ginger Garlic Paste
- 1 cup Tomato (Grated)
- 1 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Roasted Cumin Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 400 g Mushroom (Chopped)
- 200 g Peas
- ¼ cup Fresh Cream
- 1 tablespoon Kasuri Methi
- 1 teaspoon Lemon Juice
- Heat oil in a pan.
- When the oil is hot, add onions and fry till they turn translucent.
- Add ginger garlic paste and fry till the onions are golden brown.
- Add tomatoes and fry for 2-3 minutes.
- Now add coriander powder, turmeric powder, red chilli powder, cumin powder, salt and garam masala powder and fry for a minute. Add little water is masala is too dry.
- Add mushroom and peas and cover and cook till mushrooms are done.
- Now add fresh cream, kasuri methi and lemon juice and mix well.
- Garnish with fresh coriander and serve hot.