one pot mushroom matar makhani

one pot mushroom matar makhani – a recipe made with makhani gravy or sauce is always looked forward for lunch or dinners.

mushroom matar makhani recipe

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:

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.

it 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 style matar mushroom recipe on the blog which is an everyday curry.

how to make one pot mushroom matar makhani

sauteing mushrooms

1. heat oil in a pan and add the mushrooms.

mushrooms in a pan

2. the mushroom would release their juices first.

cooking mushrooms in a pan

3. when the juices dry up and the oil is seen, saute the mushroom further till they get light golden at the edges. remove them and keep aside.

sauting mushrooms

4. in the same pan in which the mushrooms were sauteed, add 1 tbsp butter. add bay leaf and saute for a few seconds.

bay leaf in butter

5. add the onion-ginger-garlic paste.

adding onion-ginger-garlic paste to pan

6. saute stirring often till the paste becomes golden.

sauting the onion-ginger-garlic paste

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.

adding tomato-cashew paste

8. still stirring and sauteing the paste.

sauteing 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.

preparing makhani gravy

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.

making makhani gravy

 

11. add the water, salt and sugar.

adding water for makhani gravy

12. stir and add the sauteed mushrooms and cooked peas.

adding sauteed mushrooms

13. add slit green chilies.

added chillies

14. simmer till the gravy thickens. then add the crushed kasuri methi (dry fenugreek leaves), cream and julienned ginger. simmer for half a minute.

cooking mushroom matar makhani

15. serve hot with rotis or tandoori rotis or naan or cumin rice or saffron rice or ghee rice.

one pot mushroom matar makhani
more indian curry recipes

One Pot Mushroom Matar Makhani

4.91 from 11 votes
mushroom and peas in a creamy makhani sauce/gravy.
Author:Dassana Amit
Prep Time:45 mins
Cook Time:45 mins
Total Time:1 hr 30 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

  • 200 to 250 grams mushrooms
  • 1 cup peas
  • 2 large ripe red tomatoes
  • 1 medium onion
  • 12 to 15 whole cashews
  • 1 inch ginger
  • 3 to 4 garlic
  • ½ inch ginger, julienned
  • 1 green chili, slit
  • ¼ teaspoon turmeric powder
  • ½ teaspoon deghi mirch or kashmiri red chili powder OR ¼ teaspoon red chili powder
  • ½ teaspoon coriander powder (ground coriander)
  • 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

INSTRUCTIONS

preparation

  • 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 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 one pot 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 curry for half a minute.
  • serve hot with naan or chapati or cumin rice.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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49 comments/reviews

  1. 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 …

  2. 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.

    • 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.

  3. I made mashroom matar makhani today for the first time…it turned out delicious ?…thanku for this amazing recipe:)

  4. 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.

  5. 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! 🙂

  6. I’m having trouble finding dried fenugreek leaves.. will the flavour differ much if I don’t use them?

  7. I tried this recipe without cream. It was awesome and all my room mates loved it. They want me to do it often.
    Thanks for sharing such a nice and simple to make recipe.5 stars

  8. Thanks dassana for your recipes.It is like a guide for my cooking habbit .its amazing that you shared for such laymen like me.5 stars

  9. Hi
    i started to love cooking after tryin many of your receipes … taste is really amazing. Can we replace cashew with almond as elders with high cholesterol, bp are not advised to tak cashew… another doubt to get cream that is collected from boiled milk n stored in refrigerator , say 250ml r an amount dat is sufficient to be whiped in mixie n use it whenever needed in these dishes..5 stars

    • hi divya, you can easily replace cashews with almonds. in fact you can even add melon seeds along with the almonds. cream collected from milk can easily be made into cream. 250 ml of cream got from whipping malai can be refrigerated and used as required. here you just need 1 to 2 tbsp of cream. but since homemade cream is full fat, i would suggest to add 1/2 or 1 tbsp. when i don’t have ready made cream, i take a few tbsps of malai and whip it and then add to the dish.

      • Hi,
        Thank u so much for ur idea. I used to add sugar to d collected cream n prepare a sweet., but now this is also a good idea.whippin can be done by a whisker if small amount collected or only mixie.? Or how to prepare cream.?

        • mixie is better. even for small amounts. with a wired whisk, you don’t get good results and plus a lot of hand work. for small amounts you can even use a chutney jar, which is usually the smallest jar.

  10. Hi Dassana

    I tried this recipe today with a slight variation and it turned out to be AMAZING. Some guests were coming over and I ran out of mushrooms so I made this with paneer. And trust me, for the first time my hubby was ga ga over it. I don’t know how to thank you for all your recipes. They’ve helped me a lot. Keep up the good work!!

  11. Dassana you are my hero! Thanks a lot for let me cook so delicious indian recipes. I am from Colombia (south america) and my boyfriend is from India (Davangere) .I could have impressed him with my cooking thanks to you. I am your fans

  12. Hey,
    Being a student and that too a lazy one, your recipes are easy and life saving!
    Thank you so much!
    Great work you guys!4 stars

  13. Hi dassana,
    Just love your recipes and the simple, clear step by step instructions! I have tried out quite a few of your recipes and with a good outcome each time. I had one question though – in recipes like this one where cream is used can I use yoghurt instead? Or maybe cream that I collect regularly from boiled milk and store in the refrigerator?

    • thanks dhanalakshmi. yes, you can use curd. but add curd when the tomato paste is sauteed. just before you add the masalas, you add the curd. you can also the cream collected from milk at this step. if you want to add malai, towards the end, then you have to whip the cream in a mixer till it become smooth. since the quantity is very less, it does not make sense to whip cream in the mixer.

  14. Trust me I am just through preparing it and its simply amazingly delicious. This is my 4th trial of recipe from your website and once again 100/100. Please keep up the good work. It means a lot. I want to also offer you some website related suggestions please let me have your mail id and will relay the same in detail.
    Thanks again5 stars

  15. OMG such a lovely variation, i totally loved it , well go with steam rice too. Nicely prepared.