mushroom matar makhani recipe with step by step photos –Â 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 are – paneer butter masala, paneer makhanwala, veg 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 matar is best served with tandoori rotis or naan or ghee rice or even with 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.
if you are looking for more curry recipes then do check:
mushroom matar recipe below:
mushroom matar recipe
INGREDIENTS FOR mushroom matar recipe
- 200 to 250 grams mushrooms
- 1 cup peas (matar)
- 2 large ripe red tomatoes
- 1 medium onion
- 12 to 15 whole cashews (kaju)
- 1 inch ginger (adrak)
- 3 to 4 garlic (lahsun)
- ½ inch ginger, julienned
- 1 green chili, slit (hari mirch)
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon deghi mirch or kashmiri red chili powder OR ¼ teaspoon red chili powder
- ½ teaspoon coriander powder (dhania powder)
- ¼ teaspoon garam masala powder
- ½ teaspoon kasuri methi, crushed (dry fenugreek leaves)
- 1 tej patta (indian bay leaf)
- 1 to 2 tablespoon low fat cream
- 1.5 cups water
- 1 teaspoon regular sugar or organic unrefined cane sugar or as required
- 2 tablespoon oil
- 1 tablespoon butter
- salt as required
HOW TO MAKE mushroom matar recipe
preparation for mushroom matar makhani recipe:
- soak cashews in hot water for 30 mins.
- rinse the mushrooms very well. wipe them and then chop them.
- heat 2 tbsp oil in a pan. add the mushrooms and saute till they become light golden.
- the mushrooms would first begin to release its juices.
- 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.
- steam or cook the peas (matar) till they are tender. drain and keep aside.
- make a paste of the onion, ginger and garlic with 1 tbsp water in a grinder or blender.
- drain the soaked cashews. add to a grinder or blender and make a paste of the tomatoes and cashews.
- 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.
making mushroom matar makhani:
- in the same pan which we fried mushrooms, add 1 tbsp butter. melt the butter.
- add bay leaf and saute for a few seconds.
- add the onion-ginger-garlic paste and saute stirring often till the paste becomes golden.
- then add the tomato-cashew paste and saute stirring till the oil leaves the sides of the paste.
- add all the spice powders - red chili powder, turmeric, garam masala and coriander powder.
- 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.
- add the water, salt and sugar.
- stir and then add green chilies. simmer till the makhani gravy thickens.
- then add the crushed kasuri methi, cream and julienned ginger.
- stir and simmer the matar mushroom curry for half a minute.
- serve mushroom matar makhani hot with naan or jeera rice.
how to make mushroom matar recipe:
1. heat oil in a pan and add the mushrooms.
2. the mushroom would release their juices first.
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.
4. in the same pan which the mushrooms were sauted, add 1 tbsp butter. add bay leaf and saute for a few seconds.
5. add the onion-ginger-garlic paste.
6. saute stirring often till the paste becomes golden.
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.
8. still stirring and sauting the paste.
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.
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.
11. add the water, salt and sugar.
12. stir and add the sauteed mushrooms and cooked peas.
13. add slit green chilies.
14. simmer till the mushroom matar gravy thickens. then add the crushed kasuri methi, cream and julienned ginger. simmer for half a minute.
15. serve mushroom matar makhani hot with rotis or tandoori rotis or naan or jeera rice or garam masala rice or saffron rice or ghee rice.
Ur food blog is too good mam…no need to go anywhere to search for the recipes…but i m not able to find its application in play store…this site is not as friendly as application was …
Thanks Sania for your kind words and positive feedback. We have deleted the app as we could not maintain it well. It was giving lot of issues in running it.
Ok mam …thanks fr the reply
Welcome Sania
5/5 stars!Will definitely make this again : )
thanks again tanusha. happy cooking.
Hello mam, how are you?? I m now newly married n trying your recipes everyday…your food blog is always my favourite before marriage too…will you plz tell me how to clean n cut mushrooms as I never worked with them..
i am good shuchi. hope you are fine too. thanks for this lovely feedback. i will tell you the way i clean and chop mushrooms. firstly i rinse each mushroom and gently remove the mud particles. i keep them in a strainer and rinse them. then i slice of little of the stalk base part. then chop the mushrooms. either you slice them or you chop them.
can i use milk instead of cream or is yogurt better? how much milk/yogurt would u suggest?
you can add milk. avoid yogurt as sour taste will be felt more. cream is added to balance the sourness of tomatoes. but even milk can be added. if you have thick coconut milk or coconut cream, you can even add these.
I tried the recipe n it was a feast for the taste buds as well to the eyes.
glad to know this nutan thankyou so much 🙂
I made mashroom matar makhani today for the first time…it turned out delicious ?…thanku for this amazing recipe:)
welcome anjali and thankyou so much 🙂
welcome anjali glad you liked them and thankyou so much 🙂
Awesome receipe. Love making this dish regularly.
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….
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.
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! 🙂
thanks ashutosh. thats good to know. we make mushrooms once a week. they are healthy and a good source of proteins.
I’m having trouble finding dried fenugreek leaves.. will the flavour differ much if I don’t use them?
emily, there will be some difference in the flavor. you can instead add pinch of fenugreek powder or altogether skip adding it.
Thank you! I can find fenugreek powder, I just wasn’t sure if it was an acceptable substitute.
welcome emily