Matar Mushroom (Mutter Mushroom) – No Cream, No Cashews

matar mushroom recipe, mushroom matar recipe

4.93 from 41 votes

Matar Mushroom (Mutter Mushroom) – No Cream, No Cashews

Matar Mushroom is a simple North Indian curry made with green peas and mushrooms simmered in a mildly spiced onion-tomato gravy. It has a comforting, earthy flavor and pairs well with roti, paratha, or rice. This wholesome vegetarian dish is a popular everyday meal in many North Indian homes.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: North Indian

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 186kcal

Author: Dassana Amit

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

US Customary - Metric

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