mushroom matar makhani recipe | mushroom matar curry recipe

mushroom matar makhani recipe

mushroom matar makhani recipe with step by step photos – a recipe made with makhani gravy or sauce is always looked forward for lunch or dinners.

sometimes i prepare the makhani recipe with veggies and sometimes with paneer/cottage cheese. the popular tried and tested makhani recipes on the blog arepaneer butter masala, paneer makhanwala and paneer makhani.

like all my recipes, this method of preparing mushroom matar makhani is slightly different. this is a smooth tomato and cream based gravy. you can also just use this recipe as a base and skip either peas or mushroom. different vegetables can be also added. either you steam them or saute them before you add to the gravy/sauce.

the amount of butter and cream added in this recipe is less. just about 1 tbsp butter and 1 tbsp low fat cream. the creaminess comes from ground cashews and tomatoes. i have also added ground onions in this recipe. the rest of the ingredients are more or less the same as added in a makhani gravy.

mushroom mata makhani is best served with tandooris rotis, naan or even with whole wheat rotis. this recipe can also be made on special occasions.

there is also a homely and easy punjabi mushroom peas recipe on the blog which is an everyday curry. another popular curry with a south indian touch is the mushroom peas curry.

step by step mushroom matar makhani recipe:

1. heat oil in a pan and add the mushrooms.

add mushrooms in pan

2. the mushroom would release their juices first.

cooking mushrooms

3. when the juices dry up and the the oil is seen, saute the mushroom further till they get light golden at the edges. remove them and keep aside.

sauting mushrooms

4. in the same pan which the mushrooms were sauted, add 1 tbsp butter. add bay leaf and saute for a few seconds.

sauting mushroom and spices

5. add the onion-ginger-garlic paste.

sauting mushroom and ginger garlic paste

6. saute stirring often till the paste becomes golden.

sauting mushroom masala

7. then add the tomato-cashew paste. this is a thick and smooth paste. remember to ground the cashews very well. there should be no small bits of cashews in it. stir and  saute.

add paste to prepare mushroom matar makhani

8. still stirring and sauting the paste.

preparing mushroom makhani gravy

9. saute, stirring till the oil begins to leave the sides of the paste. add all the spice powders – red chili powder, turmeric, garam masala and coriander powder.

preparing mushroom makhani gravy

10. stir and saute for 2-3 minutes more. the whole mixture would come together as one mass with the fat being seen at the sides.

making mushroom matar makhani gravy


11. add the water, salt and sugar.

add water to makhani gravy

12. stir and add the sauteed mushrooms and cooked peas.

add matar to mushroom makhani gravy

13. add slit green chilies.

add chillies to mushroom matar makhani gravy

14. simmer till the gravy thickens. then add the crushed kasuri methi, cream and julienned ginger. simmer for half a minute.

simmer mushroom matar makhani

15. serve mushroom matar makhani hot with rotis or tandoori rotis or naan or jeera rice.

mushroom matar makhani recipe

if you are looking for more veggie recipes then do check palak mushroom, kadai mushroom, aloo gobi matar, potato peas korma, aloo matar curryveg kolhapurivegetable currykaju khoya and restaurant style veg handi recipe.

mushroom matar makhani recipe below:

4.9 from 7 reviews
mushroom matar makhani recipe
mushroom matar makhani - mushroom and peas in a creamy makhani sauce/gravy.
CUISINE: north indian, punjabi
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 200-250 gms mushrooms
  • 1 cup peas/matar
  • 2 large ripe red tomatoes
  • 1 medium onion
  • 12-15 whole cashews
  • 1 inch ginger/adrak
  • 3-4 garlic/lahsun
  • ½ inch ginger, julienned
  • 1 green chili, slit
  • ¼ tsp turmeric powder/haldi
  • ½ tsp deghi mirch or kashmiri red chili powder or ¼ tsp red chili powder
  • ½ tsp coriander powder/dhania powder
  • ¼ tsp garam masala powder
  • ½ tsp kasuri methi/dry fenugreek leaves, crushed
  • 1 bay leaf/tej patta
  • 1 to 2 tbsp low fat cream
  • 1.5 cups water
  • 1 tsp organic unrefined cane sugar or as required
  • 2 tbsp oil
  • 1 tbsp butter
  • salt as required
  1. soak cashews in hot water for 30 mins.
  2. rinse the mushrooms very well. wipe them and then chop them.
  3. heat 2 tbsp oil in a pan. add the mushrooms and saute till they become light golden.
  4. the mushrooms would first begin to release its juices.
  5. when the juices dry up and the the oil is seen, saute the mushroom further till they get light golden at the edges. remove them and keep aside.
  6. steam or cook the peas till they are tender. drain and keep aside.
  7. make a paste of the onion, ginger and garlic with 1 tbsp water in a grinder or blender.
  8. drain the soaked cashews. add to a grinder or blender and make a paste of the tomatoes and cashews.
  9. no need to add water while making the tomato-cashew paste. the juices of the tomatoes would be enough to make the paste. make sure the cashews are ground thoroughly and there should be no bits and pieces of cashews in the paste.
  10. in the same pan which we fried mushrooms, add 1 tbsp butter. melt the butter.
  11. add bay leaf and saute for a few seconds.
  12. add the onion-ginger-garlic paste and saute stirring often till the paste becomes golden.
  13. then add the tomato-cashew paste and saute stirring till the oil leaves the sides of the paste.
  14. add all the spice powders - red chili powder, turmeric, garam masala and coriander powder.
  15. stir and saute for 2-3 minutes more.
  16. the whole mixture would come together as one mass with the fat being seen at the sides.
  17. add the water, salt and sugar.
  18. stir and then add green chilies. simmer till the makhani gravy thickens.
  19. then add the crushed kasuri methi, cream and julienned ginger.
  20. stir and simmer the mushroom matar makhani for half a minute.
  21. serve mushroom matar makhani hot with naan or jeera rice.

{ 30 Responses }

  1. Renu Sampathkumar says

    Hi, I very often use your recipes and usually turns out well… But today I followed this and the gravy became a bit bitter. I realised that I had fried the onion,garlic,ginger all together as mentioned in the recipe and the garlic got burnt. I usually fry the onions first and then the ginger garlic… This mistake can be corrected….

    • says

      if you make a paste of onion-ginger-garlic then there is no possibility of it getting burnt, if you saute it on a low flame. if you add ginger-garlic paste separately, then you may end up burning it. in this recipe i have made a paste of all of them together. since the onions, ginger and garlic are in a homogeneous mixture, they don’t get burnt. if you use ginger-garlic paste separately, then first saute the onion paste till it becomes golden and then add the ginger-garlic paste.

  2. Ashutosh Singh says

    A really nice recipe. I tried it and my parents were impressed a lot by it.We don’t eat mushrooms much but after this dish,they have become as inclusive in our diet as potatoes and tomatoes!…..
    obviously not everyday but generally! :)

  3. Emily says

    I’m having trouble finding dried fenugreek leaves.. will the flavour differ much if I don’t use them?

  4. Thirukrishna says

    I tried this recipe without cream. It was awesome and all my room mates loved it. They want me to do it often.
    Thanks for sharing such a nice and simple to make recipe.

  5. deepika Mishra says

    Thanks dassana for your recipes.It is like a guide for my cooking habbit .its amazing that you shared for such laymen like me.

  6. divya says

    i started to love cooking after tryin many of your receipes … taste is really amazing. Can we replace cashew with almond as elders with high cholesterol, bp are not advised to tak cashew… another doubt to get cream that is collected from boiled milk n stored in refrigerator , say 250ml r an amount dat is sufficient to be whiped in mixie n use it whenever needed in these dishes..

    • says

      hi divya, you can easily replace cashews with almonds. in fact you can even add melon seeds along with the almonds. cream collected from milk can easily be made into cream. 250 ml of cream got from whipping malai can be refrigerated and used as required. here you just need 1 to 2 tbsp of cream. but since homemade cream is full fat, i would suggest to add 1/2 or 1 tbsp. when i don’t have ready made cream, i take a few tbsps of malai and whip it and then add to the dish.

      • divya says

        Thank u so much for ur idea. I used to add sugar to d collected cream n prepare a sweet., but now this is also a good idea.whippin can be done by a whisker if small amount collected or only mixie.? Or how to prepare cream.?

        • says

          mixie is better. even for small amounts. with a wired whisk, you don’t get good results and plus a lot of hand work. for small amounts you can even use a chutney jar, which is usually the smallest jar.

  7. Garima says

    Hi Dassana

    I tried this recipe today with a slight variation and it turned out to be AMAZING. Some guests were coming over and I ran out of mushrooms so I made this with paneer. And trust me, for the first time my hubby was ga ga over it. I don’t know how to thank you for all your recipes. They’ve helped me a lot. Keep up the good work!!

  8. Madigan says

    Dassana you are my hero! Thanks a lot for let me cook so delicious indian recipes. I am from Colombia (south america) and my boyfriend is from India (Davangere) .I could have impressed him with my cooking thanks to you. I am your fans

  9. Kruti Shah says

    Being a student and that too a lazy one, your recipes are easy and life saving!
    Thank you so much!
    Great work you guys!

  10. dhanalakshmi says

    Hi dassana,
    Just love your recipes and the simple, clear step by step instructions! I have tried out quite a few of your recipes and with a good outcome each time. I had one question though – in recipes like this one where cream is used can I use yoghurt instead? Or maybe cream that I collect regularly from boiled milk and store in the refrigerator?

    • says

      thanks dhanalakshmi. yes, you can use curd. but add curd when the tomato paste is sauteed. just before you add the masalas, you add the curd. you can also the cream collected from milk at this step. if you want to add malai, towards the end, then you have to whip the cream in a mixer till it become smooth. since the quantity is very less, it does not make sense to whip cream in the mixer.

  11. Ashish says

    Trust me I am just through preparing it and its simply amazingly delicious. This is my 4th trial of recipe from your website and once again 100/100. Please keep up the good work. It means a lot. I want to also offer you some website related suggestions please let me have your mail id and will relay the same in detail.
    Thanks again