matar mushroom recipe, how to make matar mushroom recipe

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/gravy recipes with mushroom like kadai mushroom, palak mushroom, methi mushroom, chilli mushroom and so on.

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.

lets start step by step 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 and notes section in the recipe details 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

if you are looking for veggie recipes then do check dry aloo matar, matar paneermushroom roast, mushroom chilli fry, aloo matar gravy and mushroom manchurian.

matar mushroom recipe below:

5.0 from 7 reviews
matar mushroom recipe
 
mushroom matar recipe - semi dry curry of peas and mushrooms made north indian style.
AUTHOR:
RECIPE TYPE: main
CUISINE: north indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 200 gms button mushrooms
  • ⅔ 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/hari mirch, chopped
  • ¼ or ½ tsp red chili powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ¼ or ½ tsp garam masala powder or punjabi garam masala
  • 1 tsp coriander powder/dhania powder
  • 1.5 tsp 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 tbsp oil
  • salt as required
INSTRUCTIONS
  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. in case there is too much water even after the peas or mushrooms are cooked, then reduce the water by simmering the curry without a lid for some more minutes till you get the desired consistency. 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 gravy accordingly.
  8. cover the pan with a lid and cook till the peas are softened.
  9. once done, sprinkle garam masala powder.
  10. stir and serve matar mushroom hot with rotis, naan or chapatis.
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.




{ 38 Responses }

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  1. Renita says

    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!

  2. Prachi says

    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! :(

    • says

      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.

  3. Ankita Agarwal says

    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..

    • says

      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.

  4. sonal says

    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

  5. Hemanth says

    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 ! ! !

    • says

      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.

  6. saksham sharma says

    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

  7. ankit says

    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

  8. GoriWife says

    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!

  9. reena says

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

  10. sheetal says

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

  11. Naomi says

    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.

  12. pooja says

    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 :-D

  13. pooja says

    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!!!

  14. says

    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!