matar mushroom recipe, mushroom matar recipe

matar mushroom recipe with step by step photos – a semi dry delicious vegetable dish made with peas and mushroom. i have already posted the recipes of mushroom matar curry recipe made in south indian style before.

this recipe is more north indian style and also home style. usually i make matar mushroom this way. apart from this easy dish,  i also make curry or gravy recipes with mushroom like:

you can replace mushroom with paneer or cottage cheese. mushroom and paneer goes well with most veggies and are often used to make rich curry dishes for vegetarians.  in many recipes you can easily replace mushroom with paneer and vice versa. this is one such recipe.

if adding paneer, then just add them towards the end, once the peas are cooked and simmer for a couple of minutes.

you can have this matar mushroom with rotis, parathas, naan or as a side dish with dal tadka – rice or dal fry – rice combo. this peas mushroom curry is vegan as well as gluten free.

if you are looking for veggie recipes then do check:

matar mushroom recipe below:

matar mushroom recipe
4.73 from 22 votes
print

matar mushroom recipe | mushroom matar recipe

mushroom matar recipe - semi dry curry of peas and mushrooms made north indian style.
course main course
cuisine north indian
servings 3 to 4
calories per serving 168 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 200 grams button mushrooms
  • 2/3 or ¾ cup fresh or frozen peas (matar) *check notes
  • 3 medium sized tomatoes, finely chopped
  • 1 medium sized onion, finely chopped
  • 1 green chili, chopped (hari mirch)
  • ¼ or ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • ¼ or ½ teaspoon garam masala powder or punjabi garam masala
  • 1 teaspoon coriander powder (dhania powder)
  • 1.5 teaspoon ginger garlic paste OR crushed ginger-garlic
  • 2 cups water or as required. reduce the amount of water to 1 cup if using tender or frozen peas * check notes
  • 2 to 3 tablespoon oil
  • salt as required

how to make recipe?

  1. heat oil in a pan or kadai. add the finely chopped onions and saute till translucent.
  2. add crushed ginger-garlic or ginger-garlic paste. saute till the raw aroma disappears.
  3. add the chopped tomatoes and green chilies.
  4. stir and then add the spice powders - turmeric, red chilli, coriander powder.
  5. stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
  6. add the chopped mushrooms and peas.
  7. 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. 

  8. 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. 

  9. 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.

  10. cover the pan with a lid and cook till the peas are softened.
  11. once done, sprinkle garam masala powder.
  12. stir and serve matar mushroom hot with rotis, naan or chapatis.

recipe notes

* on peas and water - if using tender peas of frozen peas then you can follow the method which i have mentioned. reduce the amount of water as tender peas or frozen peas will get cooked quickly. i have added 2 cups of water as the peas i added were taking a lot of time to cook. you can also pre cook or steam the peas before hand and then add to the gravy, once the mushrooms are done.


how to make matar mushroom recipe:

1. heat 2-3 tbsp oil in a pan or kadai. add finely chopped 1 medium sized onion and saute till translucent.

2. add 1.5 tsp crushed ginger-garlic or ginger-garlic paste. saute till the raw aroma disappears.

making mushroom matar masala

3. add 3 medium sized finely chopped tomatoes and 1 chopped green chili. stir.

making mushroom matar masala

4. add the spice powders – ½ tsp turmeric, (¼ or ½) tsp red chili powder and 1 tsp coriander powder.

adding spices - preparing matar mushroom

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

preparing matar mushroom masala

6. add 200 grams chopped mushrooms and (⅔ or ¾) cup peas (matar).

add matar and mushrooms

7. stir and saute for 2 to 3 mins.

sauting matar mushroom masala

8. then add 2 cups water and salt as required. cover the pan with a lid and cook till the peas are softened. please check point no 7-9 and notes section in the recipe card above for more info on the quality of peas and amount of water to be added.

preparing matar mushroom recipe

9. once done, sprinkle (¼ or ½) tsp garam masala powder.

add garam masala to matar mushroom recipe

10. stir and serve matar mushroom hot with rotis, naan, parathas or chapatis.

matar mushroom recipe, mushroom matar recipe




71 thoughts on “matar mushroom recipe, how to make matar mushroom masala recipe”

  1. You and your recipes are my life saver. My husband is a foodie and I did cook much before marriage. I have been following your recipes are loved by me and my husband. I am so thankful to you. What I like the most that you talk about the positive energy of the home made food. You are awesome.

  2. The hope a bachelor living abroad! Well done with your recipes, they turned out absolutly mind blasting.

  3. Hi Dasana! I’m newly married and also new to cooking! LOL Also since I prefer vegetarian cuisine and healthy food made with less oil/ghee I was happy to come across your recipe. I tried this out today and it has come out truly delicious! I’m sure my husband is going to love it as well! Do keep posting healthy vegetarian recipes Dasana and thank you!

  4. U R A BLESSING !! m a fresher in dis field 😉 didnot enter kitchen bfr marraige 😉 but i now have to lolzz coz i dnt have an option..used to hunt each and every recipe on google some ended up being a disaster 🙁 now i have been following u ..none of d recipes failed and the end is always yummylicious.. thanks a ton darling..God bless u…

  5. Hey dear

    following you from past two years, right after my marriage.
    have not cooked before getting married. you made cooking easy for me.
    going to try this mashroom-matar recipe .

    n yes, a full 5 star for everything you taught me.
    thanks dear…………

  6. Hi dassana, i have made the matar mushroom recipe so many times … never failed … but never gave you feedback …. …. 5 stars ,…

    rgds n tk care
    marina

  7. Hi Dasanna,
    You know what? I love your recipes, I cook everyday watching your recipes,
    I was looking for simple recipe everywhere till now until I found you and these Days I search on Google like this ” mushroom recipe by dassana” or whatever I want to cook on daily basis , you are truly a good talented cook, I liked few recipe from Sanjay Tumma and only one recipe from Sanjeev kapoor, rest all my likes goes to you. Keep up the good work.

  8. Dassana, you’re a life saver!

    Your recipes are delicious and easy to make. Now even I like what I’m cooking!

    Thank you so much for posting. And explaining so well!

  9. This is such a delicious recipe – I also put very little khoya in it for a little richness and sweetness 🙂 Beautiful pics !

  10. Lovely recipe. Saw some lovely chestnut mushrooms at the greengrocer yesterday and then found your recipe. Had it with dal and rice and a coconut sambal. Thank you

  11. I have been wanting to cook more indian food for a long time now but was always very intimidated. My mom is an amazing indian cook so anything I tried never matched up. I randomly found your blog yesterday and I tried this subji along with yellow dal. AMAZING and your recipe is so easy to follow! You gave me the confidence I needed to keep experimenting. Thank you so much! I will be a following your blog very closely now, keep posting!

  12. I tried this recipe, taste was good but my consistency was too watery in-spite of using your mentioned 2 cups (200 ml cup), and like you have mentioned to simmer without the lid if gravy has more water but i still couldn’t attain the semi dry gravy like in the picture.
    P.S. I have not used tender or frozen peas! 🙁

    1. hmmm. frozen peas take less time to cook than fresh peas. as the gravy was watery. if you had continued to cook for some more time, then the water would have for sure reduced. when such things happen, always cook on a medium to high flame for the water to evaporate. in fact i have mentioned in the notes section to add less water if using frozen peas.

  13. From khadi to mushroom, ur magic never cease to exist…….i have tried so many recipies on different sites but there is always a fear of how it will taste in the end…….however i never have to think twice before following ur recipes…..simple to follow and great to taste………also the pictures provided for every step gives the confidence that i m doing right…..thanks for ur blogs….keep posting new recipes..

    1. thanks ankita for this awesome feedback. i am good in cooking but not so always in writing. i don’t know how to thank you for this sweet and motivating feedback. thanks again.

  14. I usually visit your website for any kind of recipe…and trust me whenever I have tried it at home it has turned out very well…SO, great job and keep it going

  15. As always, there were no surprise that this dish too is going to be a Super Hit, as are the others on your blog. Just writing to give you the credit. Amazingly simple to follow instructions. Pictures to illustrate that we are going the right way and the final presentation to make the icing on the cake. What more can one ask for. Once again, Thank you Dassana for everything that you teach us through your blog about cooking ! ! !

    1. welcome hemanth. once again you have shared a very positive feedback. thanks for that. glad to know that you are liking the recipes. do try some more recipes. happy cooking.

  16. really…ur recipe made me the cooking king of my pg…as am living away frm home in pg…bored from mess ka khana….i made this matar mushrum yesterday…It was awesome
    thankssss

  17. waah maamu kya raapchik recipe daalle la hai…..bole toh ekdum dhansoo
    apun ke muh mein toh paani aa gaya re baap
    bole toh full thank you hai beedu

  18. I have done this recipe today and it turned out DELICIOUS!

    Thank you for your work! I am new married with a punjabi and we don’t live in India so I am in process of learning how to prepare indian food… 🙂 You blog helps me a lot!!!!!

    Be blessed!

  19. thank you so much for this lovely and easy recipe…i just cooked it and matar-mushroom taste like heaven…thanks a lot…:)

  20. Your recipes are very good and easy to understand. The pictures are mouth watering.
    Thanks for sharing.

  21. Amazingly easily recipe. Came out very well on the first try. Your blog is very well written and a huge help to new cooks like me.

  22. The mushroom matar is looking so very delicious. I can eat that entire bowl in one sitting.

  23. I’m sorry for leaving my comment here…not related to the current post. Some way or the other I so desperately wanted to tell you that I’m in neck deep love with your blog 😀

  24. Hi Dassana, what an awesome blog you have! I tried to comment on many of your recipes that I tried but couldn’t find the comments box. All the dishes turned out so good that I stopped searching any other blog…I’m stuck with yours and only yours. I can’t tell you enough how much I’m enjoying cooking/baking your dishes. Hats off to you man…you are just amazing!!!

  25. Mushroom and Matar are two of my most favourite veggies and I think they pair wonderfully together. This recipe is a definite winner in my books!

Comments are closed.