Matar mushroom recipe with step by step photos. This is a semi-dry delicious vegetable dish made with green peas, mushrooms, onions, tomatoes, herbs and spices. It makes for a delicious and healthy meal when served with a side of chapati or naan. Vegan and gluten-free.
I have already posted the recipes of South Indian mushroom peas curry. This recipe is more North Indian style and also home style. Usually I make matar mushroom this way.
You can replace mushroom with paneer or cottage cheese. Mushroom and paneer go 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 then switch off the heat.
You can have this matar mushroom with rotis, parathas, naan or as a side dish with dal tadka – rice or dal fry – rice combo.
Love bold and spiced North Indian dishes like this? Try the hearty Paneer Sabzi, smoky Baingan Bharta, homestyle Cauliflower Curry, and richly flavored Bhindi Masala.
How to make Matar Mushroom
1. Heat 2 to 3 tablespoons of oil in a pan or kadai. You can use any neutral-flavored oil.
Add finely chopped 1 medium-sized onion and saute the onions stirring often till translucent.
2. Then add 1.5 teaspoon crushed ginger-garlic or ginger-garlic paste. Saute for a few seconds or till the raw aroma disappears.
3. Add 3 medium-sized finely chopped tomatoes and 1 chopped green chili. Stir.
4. Then add the following spice powders:
- ½ teaspoon turmeric
- (¼ or ½) teaspoon red chili powder
- 1 teaspoon coriander powder
5. Stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
6. Add 200 grams of chopped mushrooms and (⅔ or ¾) cup of green peas.
7. Stir to mix. Saute for 2 to 3 minutes.
8. Then add 2 cups of 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 below for more info on the quality of peas and the amount of water to be added.
9. Once done, sprinkle (¼ or ½) teaspoon garam masala powder.
10. stir and Serve matar mushroom ki sabji hot or warm with rotis, naan, parathas or chapatis.
More tasty Mushroom recipes
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Matar Mushroom
Ingredients
- 200 grams button mushrooms
- 2/3 or ¾ cup fresh or frozen peas *check notes
- 3 medium sized tomatoes, finely chopped
- 1 medium sized onion, finely chopped
- 1 green chili, chopped
- ¼ or ½ teaspoon Red Chili Powder
- ½ teaspoon turmeric powder
- ¼ or ½ teaspoon Garam Masala or punjabi garam masala
- 1 teaspoon Coriander 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
Instructions
- Heat oil in a pan or kadai. Add the finely chopped onions and saute till translucent.
- Add crushed ginger-garlic or ginger-garlic paste. Saute till the raw aroma disappears.
- Add the chopped tomatoes and green chilies.
- Stir and then add the spice powders – turmeric, red chilli, coriander powder.
- Stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
- Add the chopped mushrooms and peas.
- 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 matar mushroom 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 matar mushroom gravy accordingly.
- Cover the pan with a lid and cook till the peas are softened.
- Once done, sprinkle garam masala powder.
- Stir and serve matar mushroom hot with rotis, naan or chapatis.
Notes
Nutrition Info (Approximate Values)
This Matar Mushroom post from the blog archives first published in June 2014 has been updated and republished on December 2022.
You are my go to for all recipes, love your technique behind cooking. I have learnt a lot from you .Thank you so much God bless!
Thanks a lot for your lovely comment and best wishes. Most welcome!
Yummy recipe! Always a hit at my home.
Made this recipe last night, it was yummy. I finally added coconut (grated and grinded) to the gravy. I made it as curry for rice and dosa. It was very delicious. Thank you for the wonderful recipe
thank you sasi. coconut will give a good taste and flavor. matar mushroom goes very well with dosa and rice. welcome and happy cooking.
Tried this recipe last night. My family loved it so much, they made me make it again tonight. I always trust this site for veg dishes. ????
Thanks Anuja for your positive feedback on matar mushroom recipe. Glad to know that you like the website.
Amazing and delicious…thank yuu for this recipe. I used to think I couldn’t make good Indian food at home. Can’t wait to try some of your other recipes.
welcome jerry and thanks for the feedback and rating. sure do try some more recipes from the blog. happy cooking.
My husband relished this dish. I just started following your blog for veg recipes and I am loving it
Love this dish! Sometimes I use frozen mushrooms to save time and it still turns out great. Thank you Dassana for another amazing recipe which is simple and healthy.
thank you ruby for this positive feedback on matar mushroom. glad to know. happy cooking.
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.
thanks a lot bhavana. glad to know that you & your husband are liking the recipes. wish you all the best.
The hope a bachelor living abroad! Well done with your recipes, they turned out absolutly mind blasting.
Thanks Divyansh
Hi I’m from Indonesia and I like Indian food, thanks for sharing this recipe
thanks untari. welcome and do try the recipes. i am sure you will like them.
I like it….yummyyyy
Bhai मजा Aa gayo hame to. . . Ekdum dhassu recipe batayi tmne mere bhai. . . Seriously i love it
thanks a lot ashwani.
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!
glad to know this elizabeth. congratulations on your wedding 🙂 thanks for positive views. surely will keep posting more recipes.