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
Course: Main Course

Servings 3 to 4


  • 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


  • 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.


* 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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  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.

  2. 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. ????5 stars

    1. Thanks Anuja for your positive feedback on matar mushroom recipe. Glad to know that you like the website.

  3. 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.5 stars

    1. welcome jerry and thanks for the feedback and rating. sure do try some more recipes from the blog. happy cooking.

  4. 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.5 stars

  5. 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.5 stars

    1. thanks a lot bhavana. glad to know that you & your husband are liking the recipes. wish you all the best.

  6. 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!5 stars

    1. glad to know this elizabeth. congratulations on your wedding 🙂 thanks for positive views. surely will keep posting more recipes.

  7. 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 stars

    1. thanks a lot kavya for your kind comment and wishes. cooking takes practice and when one gets the knack, one can create tasty and yum recipes 🙂

  8. 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…………5 stars

  9. 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
    marina5 stars

  10. 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.5 stars

  11. 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!

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

  13. 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

  14. 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!

  15. 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.

  16. 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.

  17. 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

  18. 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 ! ! !5 stars

    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.

  19. 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
    thankssss5 stars

  20. 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 beedu5 stars

  21. 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!5 stars

  22. thank you so much for this lovely and easy recipe…i just cooked it and matar-mushroom taste like heaven…thanks a lot…:)5 stars

  23. 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.

  24. 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 😀

    1. no issue pooja. big thanks for taking the effort to write this motivating comment. its nice to read such positive feedback.

  25. 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!!!

    1. thanks pooja for this positive feedback. its very motivating to read such comments. keep visiting and try new recipes. happy cooking.

  26. 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!