Matar mushroom is a one-pot side dish that combines mushrooms, peas, onions, spices, and herbs. This flavorful and tasty curry is ready in 20 to 30 minutes and is an excellent midweek supper choice. Serve with simple, flavored rice, plain paratha, roti, or your preferred bread. This matar mushroom is filling, flavorful, and made using pantry goods. This matar mushroom, like many other Indian vegetable dishes, may be cooked semi-dry or with a more sauce-laden gravy.
The Hindi term for peas is ‘Matar’, often spelled ‘Mutter’. Matar mushroom literally means “peas mushroom.” These two components are the highlight of this dish, as the name suggests. Green peas’ sweet scent wonderfully complements the earthy flavor of mushrooms, making this curry the greatest! This dish consists of matar and mushrooms cooked with onions, tomatoes, and a variety of spices.
If you enjoy preparing simple recipes, you will most certainly prepare this frequently, as I do. If you have the rotis or rice ready, this nutritious and tasty lunch will take no more than 30 minutes to prepare. This curry is also suitable for business and school lunch boxes.
This matar mushroom is prepared in the same manner as any other Indian dish. After making an onion and tomato masala foundation, the mushrooms are sautéed to bring out the scent. Later, peas and mushrooms are cooked over low heat to allow the mushrooms to absorb all of the spices’ aromas.
Because that’s what we eat most of the time, I’ve featured a semi-dry curry in this piece. Our regular handmade Indian foods use no blender, cream, or coconut milk. A normal regular home-cooked Indian dinner is basic, and we do not combine the ingredients to produce the gravy every time, nor do we add cream and coconut milk to every dish.
As a result, our handmade Indian foods are not as creamy and high in fat as those found in restaurants. This matar mushroom is a common dish in Indian families. Follow my expert tips section below if you want to make a gravy version of this.
How to Make Matar Mushroom (Stepwise photos)
Make Onion Tomato Masala
- Into a heated pan, add 1½ tablespoon of oil. Add ½ teaspoon cumin seeds once the oil is heated.
- When the cumin seeds begin to flare and sputter, add 3⁄4 to 1 cup of finely chopped onions. Fry the onions over medium heat, turning often, until golden.
- Turn down the heat. Add 1 teaspoon garlic ginger paste next.
- Fry until the raw garlic scent has gone away.
- Include 3⁄4 cup of chopped tomatoes (or tomato puree) and 1⁄4 teaspoon of salt. Fry over medium heat until the tomatoes become mushy. Wash and slice the mushrooms while the tomatoes cook. If they are huge, cut them in half.
- Add ½ to 3⁄4 teaspoon red chili powder, 1/8 teaspoon turmeric, 3⁄4 teaspoon garam masala or meat masala, and 3⁄4 teaspoon coriander powder.
- Cook until traces of oil separate from the onion tomato masala combination.
Make Matar Mushroom
- Stir in ½ to 3⁄4 cup peas and 200 grams of mushrooms. Because I forgot to include turmeric in the previous stage, I used it here.
- Cook for 4 to 5 minutes on medium heat, or until the mushrooms begin to smell.
- Continue to cook over low heat until the mushrooms are ready. I cook them till they are soft but not mushy and soggy.
- After a few minutes, the mushrooms will release some moisture.
- Stir thoroughly and cook for a minute on medium-high heat. At this point, taste and adjust the salt. If desired, add 1 teaspoon crushed Kasuri methi at this point before turning off the heat. If desired, garnish with chopped coriander leaves and ginger julienne.
Matar mushroom goes well with rice or roti.
- Creamy curry: Puree the onion tomato masala until smooth. Simmer until thick with 3⁄4 to 1 cup of water. Meanwhile, sauté the mushrooms in a separate pan for 4 to 5 minutes before adding them to the fairly thick curry with the peas. Cook until the curry thickens. Make sure the mushrooms are not overcooked. Finally, add 1/4 to 1/2 cup thick coconut milk or cream.
- Cashew nuts: While blending the onion tomato masala, add some cashew nuts or almond meal. Because the nuts add a thick and creamy texture to the curry, you may remove the coconut milk and cream in this gravy version.
- Peas: I like to use frozen peas. Fresh peas from the pods can also be used. If they aren’t soft, cook them separately in water before using them in the recipe.
- Tomatoes: I used fresh tomatoes in this recipe. Feel free to substitute half a cup of bottled tomato puree.
Matar Mushroom Recipe
- 2 Tablespoon oil or ghee
- 0.67 Teaspoon cumin seeds
- 1 to 1.33 Cup onions finely chopped (about 2 medium) finely chopped (about 2 medium)
- 1.33 Green chili slit (optional)
- 1.33 Teaspoon ginger garlic paste
- 1 Cup tomatoes – deseeded & chopped or pureed
- 0.33 Tsp salt or as needed
- 0.67 to 1 Cup green peas (frozen or boiled fresh peas)
- 266.67 grams Mushrooms (about 1½ to 2 cups sliced, button or cremini)
- 1 to 1.33 Teaspoon garam masala (use more if desired)
- 0.17 Teaspoon turmeric or haldi
- 1 to 1.33 Teaspoon coriander powder
- 0.67 to 1 Teaspoon red chili powder (adjust to taste)
- 2.67 Tablespoons coriander leaves chopped finely or 1 teaspoon Kasuri methi
- Set aside the washed and chopped onions and green chilies. Tomatoes can be seeded, chopped, or pureed.
- Rinse and set aside the mushrooms. When you're going to put them to the pan, slice them.
Making matar mushroom
- In a pan, heat the oil. Allow the cumin to sputter.
- Fry the onions and chilli until they are golden.
- Sauté the ginger garlic paste until the raw tastes are gone.
- After that, add the tomatoes with salt and cook until mushy.
- Mix in the garam masala, turmeric, and chilli powder. Cook until fragrant and thickened.
- Then mix in the peas and mushrooms. Cook for 4 to 5 minutes on medium heat.
- Cook, covered, on a low heat until the mushrooms are soft but not mushy or soggy. Continue to stir in between.
- Moisture is released when the mushrooms cook. When the mushrooms are soft, remove the cover and combine thoroughly. Cook for a minute on a medium-high heat.
- Taste and adjust the salt as required. If desired, add crushed kasuri methi (optional).
- Garnish with coriander leaves if desired. Matar mushroom can be served with rice, chapathi, or toasted bread.