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4.91 from 11 votes

mushroom matar makhani

matar mushroom curry recipe - mushroom and peas in a creamy makhani sauce/gravy.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: main course
Cuisine: north indian, punjabi
Servings: 4
Author: Dassana Amit


  • 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


preparation for mushroom matar makhani

  • 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 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.