Matar Mushroom (Mutter Mushroom) – Everyday Recipe
Matar Mushroom is a comforting North Indian curry made with green peas (matar) and juicy mushrooms simmered in a mildly spiced, onion-tomato based gravy enriched with aromatic spices. Often enjoyed with roti, paratha or steamed rice, this vegetarian dish is known for its wholesome, earthy flavor and hearty texture, making it a popular everyday meal across North Indian households.
Why You’ll Love This Matar Mushroom Recipe
The combination of green peas (matar) and mushrooms is quite a heavenly one. So, when you cook these together in a dish like the one I’ve shared here, it turns out simply delicious.
Here’s the popular recipe of Matar Mushroom, a semi-dry vegetarian dish made with green peas, mushrooms, onions, tomatoes, herbs, and spices. Since all the ingredients are plant-based, it is naturally vegan and gluten-free too.
Green peas and mushrooms are cooked in a spiced onion-tomato masala with a semi-dry curry consistency. This flavorful North Indian style Mutter Mushroom is simple, nutritious, and quite satisfying.
Using fresh winter peas elevates the taste even more, but frozen green peas also work well. The use of spices like green chili, red chili powder, and garam masala adds the right amount of heat and zing.
My Matar Mushroom recipe uses these in moderate quantities, but you can easily adjust the spice level to your taste. Other ingredients include ginger-garlic paste, turmeric powder, and coriander powder. All basic spices that are usually available in an Indian kitchen.
You can cook this dish in any neutral oil, or use ghee for more richness. Note that using ghee makes the dish non-vegan but adds another layer of flavor.
You can replace the mushrooms with paneer in this recipe. Paneer and peas also make a great combination and are often used together in rich vegetarian curries. If using paneer, add it towards the end once the green peas are cooked, and then turn off the heat.
Apart from this homestyle Matar Mushroom, another favorite is the South Indian style Mushroom Peas Curry made with coconut. I recommend trying that one as well.
This earthy and flavorful dish pairs well with roti, chapati, paratha, naan, or even with dal tadka and steamed rice or dal fry and jeera rice.
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.
Easy Matar Mushroom Recipe – Step-by-Step Guide
This Matar Mushroom recipe is made in two main parts – first, you prepare the onion-tomato masala base, and then cook the green peas and mushrooms in it. Start by making the flavorful masala, which gives this dish its rich and balanced taste.
Before you begin, rinse the button mushrooms in water to remove any dirt. Then drain them in a strainer or colander and set aside.
Avoid soaking them, as mushrooms absorb water and can turn soggy. Trim the base part of the stem, discard it, and slice or chop as required.
Make Onion-Tomato Masala
1. Heat 2 to 3 tablespoons oil in a pan or kadai. Add ⅓ cup finely chopped onions and sauté till translucent and softened. Stir often. You can use any neutral-flavored oil.
2. Next, add 1.5 teaspoon crushed ginger-garlic or ginger-garlic paste. Sauté for a few seconds or till the raw aroma disappears.
3. Add 1.5 cups chopped tomatoes or 3 medium-sized finely chopped tomatoes and 1 chopped green chili. Stir to combine.
4. Next, add the following spice powders – ½ teaspoon turmeric powder, ¼ or ½ teaspoon red chili powder and 1 teaspoon coriander powder.
5. Stir and sauté till the oil starts to leave the sides of the onion-tomato masala mixture. The tomatoes should soften and become mushy.
Make Mutter Mushroom
6. Add 200 grams chopped button mushrooms and ⅔ or ¾ cup green peas.
7. Stir and sauté for 2 to 3 minutes.
8. Add 2 cups water and salt as required. Cover the pan with a lid and cook till the peas are softened.
Note:
Add water as needed depending on the type of peas used. If using tender or frozen peas, 1 cup of water is usually enough since they cook quickly. For older or harder peas, you may need around 2 cups or more.
If the curry has too much water after the peas and mushrooms are cooked, simply simmer it uncovered until the gravy reduces to a semi-dry consistency.
On the other hand, if the water dries up before the green peas are fully cooked, you can add more as needed. Just make sure that the peas and mushrooms are cooked through before the curry reaches its final consistency.
Having said that, you can easily adjust the consistency by adding less or more water. For a curry-like consistency in the Matar Mushroom, add more water after the peas and mushrooms are cooked and simmer for a few minutes until everything blends well.
9. Once done, add ¼ or ½ teaspoon garam masala powder. Mix well.
At this point, for a nice aroma, you can add ½ teaspoon of crushed kasuri methi (dried fenugreek leaves).
10. Serve Matar Mushroom hot or warm. Garnish with chopped coriander leaves while serving.
Serving Suggestions
Serve Matar Mushroom hot or warm with Roti, Naan, Paratha, or Poori. It also pairs well with Jeera Rice, Steamed Basmati Rice, or a mild Pulao.
You can serve it as part of a North Indian thali with Dal Fry, Kachumber, and Mango Pickle for a wholesome meal. A side of plain Curd or Onion Raita also goes nicely with the spiced flavors of this Matar Mushroom curry.
Storage Suggestions
Refrigerate any leftovers in an airtight container for up to 1 day. Reheat gently on the stovetop or in the microwave, adding a splash of water if the curry looks too thick.
Since mushrooms tend to get softer after reheating, avoid storing for longer. This dish is best enjoyed fresh.
Expert Tips
- Fresh or Frozen Peas: You can prepare this recipe with either fresh green peas or frozen green peas. If using frozen peas, simply rinse them in water and add directly; no need to thaw.
- Sauté the Masala Well: For richer flavor, remember to sauté the onion-tomato masala until the oil starts to separate. This brings more depth to the curry.
- Adjust Water Accordingly: The quantity of water required to cook the fresh, tender green peas will be less as they get cooked quickly. If the peas are taking a long time to cook, then add more water.
- Alternate Method – Sauté Mushrooms Separately: You can also sauté or roast the mushrooms separately in about 2 to 3 tablespoons of until lightly golden or golden, then add them to the curry after the peas are cooked. This keeps the mushrooms firm and adds a richer, roasted flavor to the dish.
- Pre-Cook the Peas (Optional): Another way of making this dish is to pre-cook or steam the green peas beforehand and add to the gravy, once the mushrooms are cooked.
- Choice of Oil: Any neutral flavored oil can be used to cook this Matar Mushroom.
- Spice Level: You can adjust the quantity of spice powders and green chilies according to the level of spiciness you want in the dish.
FAQs
Can I make this recipe without onion and garlic?
Yes, you can skip both onion and garlic. Just increase the quantity of tomatoes slightly and add a generous pinch of asafoetida (hing) for flavor.
Can I replace mushrooms with paneer or tofu?
Yes, paneer and tofu are good substitutes. Add paneer cubes towards the end, after the peas are cooked, and switch off the heat to avoid overcooking.
Which type of mushrooms can I use in this recipe?
Button mushrooms are the most commonly used and work very well. You can also use cremini (brown button mushrooms) or oyster mushrooms. Avoid using wild or very large mushrooms unless you’re familiar with their cooking behavior.
How spicy is this dish?
This is a spiced curry but not spicy. You can increase the quantity of green chili or red chili powder to make it spicier as per your taste.
Love Mushrooms, Check Out More Tasty Indian Mushroom Recipes
Step by Step Photo Guide Above
Matar Mushroom (Mutter Mushroom) – No Cream, No Cashews
Ingredients
- 2 to 3 tablespoon oil
- ⅓ cup or (1 medium-sized) onion – finely chopped
- 1.5 teaspoon Ginger Garlic Paste or crushed ginger-garlic
- 1 green chili – chopped
- 1.5 cups or (3 medium-sized) tomatoes – finely chopped
- ½ teaspoon turmeric powder
- ¼ or ½ teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 200 grams button mushrooms
- ⅔ or ¾ cup green peas – fresh or frozen *check notes
- 2 cups water or add as required. reduce the amount of water to 1 or 1.5 cups if using tender or frozen peas * check notes
- salt as required
- ¼ or ½ teaspoon Garam Masala or punjabi garam masala
- 2 to 3 tablespoons coriander leaves – chopped, for garnish, optional
Instructions
- Heat oil in a pan or kadai. Add the finely chopped onions and saute till they soften and turn translucent.
- Add crushed ginger-garlic or ginger-garlic paste. Saute till their raw aroma dissipates.
- Add the chopped tomatoes and green chilies.
- Mix well and then add the spice powders – turmeric, red chilli, coriander powder.
- Stir and saute till the oil starts to leave the sides of the onion-tomato masala mixture. The tomatoes should soften really well and become mushy.
- Add the chopped mushrooms and peas.
- Stir and saute for 2 to 3 mins. Next add water and salt. Add water as required. If using tender or frozen peas, then reduce the water to 1 or 1.5 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 or warm with roti, naan or paratha. Garnish the curry with coriander leaves, while serving.
Notes
- Tip on Cooking Peas: If using tender or frozen peas, reduce the amount of water as they cook quickly. I used 2 cups water because the peas I used took longer to cook. You can also steam or boil the peas separately and add them to the curry once the mushrooms are done.
- Adjust Spice to Taste: The curry is mildly spiced. Increase the amount of green chilies or red chili powder if you prefer more heat.
- Use Fresh or Frozen Peas: Both fresh and frozen peas work well. No need to thaw frozen peas, just rinse and use.
- Sauté the Masala Well: Cook the onion-tomato base until the oil separates slightly. This step deepens the flavor of the curry.
- Add Ghee for Richness: You can cook the curry in ghee instead of oil for a richer flavor. Note that this makes the dish non-vegan.
- Use Button or Cremini Mushrooms: Button mushrooms are ideal, but you can also use cremini (brown mushrooms). Avoid mushrooms with strong flavors that may overpower the curry.
- Gravy Consistency: To get a curry like consistency, add more water after the mushrooms are cooked. Simmer for a few minutes so the flavors come together.
Nutrition
Matar Mushroom recipe from the archives was originally published on June 2014.
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.
Hello Dasana
This dish was a hit..
Thanku so much..
Ur non of the dishes got failed…
Keep posting.
pleased to know this thankyou so much rash 🙂 for your positive and encouraging words.
I tried it, and came out very nice. Thanks for sharing it.
welcome and thankyou debjani 🙂
You are a Blessing! I am a fresher in this field. Did not enter kitchen before marriage, but i now have to as i don’t have an option. Used to hunt each and every recipe on google – some ended up being bad. Now I have been following you. None of the recipes failed and the end is always yummy. Thanks a ton. God bless you.
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 🙂
Very very tasty I made it first time the result was too good
glad you liked bushra thankyou 🙂
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…………
we are pleased to know this ankita 🙂 and thankyou so much for your kind words and 5 star rating.
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
marina
thanks marina for this 5 star rating. glad to know this.
I love this one. Thank you!!! Your pic’s help a lot to get the right consistency.
welcome sari. nice to know this.
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.
thanks tina for sharing such an encouraging feedback. felt good to read it. happy cooking.
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!
welcome neetu. glad to know this. thanks for sharing positive feedback.
This is such a delicious recipe – I also put very little khoya in it for a little richness and sweetness 🙂 Beautiful pics !
Thanks TG. Good to know this.
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
welcome ray. thanks for sharing positive feedback.
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!
welcome renita. glad to know that you liked the recipe and following the blog. do try some more recipes.
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! 🙁
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.
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..
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.
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
thanks sonal for sharing positive feedback on recipes.
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 ! ! !
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.
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
welcome saksham. glad to know this. must be a welcome change for all.
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
thanks ankit for reminding us of munna bhai MBBS.
I am new to kitchen.Tried this yesterday.Was rated awesome by my dad 🙂
Thanks 🙂
welcome shankha
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!
welcome gori. nice to know this. thanks for your best wishes.
thank you so much for this lovely and easy recipe…i just cooked it and matar-mushroom taste like heaven…thanks a lot…:)
welcome reena
Hi there
Your recipies, each one of them is awesome and so easy to cook
thanks deepa
Your recipes are very good and easy to understand. The pictures are mouth watering.
Thanks for sharing.
welcome sheetal
Tried it today…turned out great….me and my husband liked it very much…thanks:)
welcome isha. good to know.
Nice post, i hope everyone will like your post..
thanks nandini
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.
welcome naomi. nice to know that you liked the recipe.
The mushroom matar is looking so very delicious. I can eat that entire bowl in one sitting.
thanks preeti
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 😀
no issue pooja. big thanks for taking the effort to write this motivating comment. its nice to read such positive feedback.
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!!!
thanks pooja for this positive feedback. its very motivating to read such comments. keep visiting and try new recipes. happy cooking.
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!
thanks meena