matar mushroom

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Matar mushroom recipe with step by step photos – a semi-dry delicious vegetable dish made with peas and mushroom. 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.

matar mushroom recipe, mushroom matar recipe

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 flame.

You can have this matar mushroom with rotis, parathas, naan or as a side dish with dal tadka – rice or dal fry – rice combo.

How to make matar mushroom

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

sauteing onions in oil in a pan

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

sauteing ginger-garlic paste in the pan

3. Add 3 medium-sized finely chopped tomatoes and 1 chopped green chili. Stir.

added 3 medium-sized finely chopped tomatoes

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

added spices for matar mushroom

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

sauteing masala mixture for matar mushroom

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

added matar and mushroom

7. stir and saute for 2 to 3 mins.

sauteing matar mushroom masala

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 above For more info on the quality of peas and amount of water to be added.

cooking matar mushroom

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

add garam masala to matar mushroom

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

matar mushroom
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matar mushroom recipe, mushroom matar recipe
Matar Mushroom
4.92 from 34 votes
Semi-dry curry of peas and mushrooms made in North Indian style.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Cuisine North Indian

Servings 3 to 4

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 powder 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

* 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.

Nutrition Info Approximate values

Calories: 168kcalCarbohydrates: 16gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 74mgPotassium: 635mgFiber: 4gSugar: 8gVitamin A: 1320IUVitamin C: 35.6mgCalcium: 34mgIron: 1.4mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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81 Comments

  1. 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 recipe5 stars

    1. thank you sasi. coconut will give a good taste and flavor. matar mushroom goes very well with dosa and rice. welcome and happy cooking.

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