Matar mushroom | Mushroom peas masala | How to make masala mushroom

Matar mushroom aka mushroom peas masala is a scrumptious and comforting mushroom curry Indian. It is a spicy, flavoured, semi-dry matar mushroom ki sabji. In this preparation, mushrooms are cooked with onion, tomato, ginger-garlic, coriander leaves and some spices. It is mostly relished with flat breads like roti, paratha etc. or rice recipes like steamed rice, pulao, jeera rice etc.

About the recipe
Health Benefits of Mushroom
Tips and Suggestions
How to make Matar Mushroom (step wise photos)
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Matar mushroom, the name itself explains the recipe. The word matar means green peas and mushroom is a common term known in India. In short, matar mushroom is a spicy curry where mushrooms are cooked with green peas. Many variations can be done in this recipe by making it in different consistency and using different spices too. It is a healthy vegan curry that is mostly relished with flatbread or rice.

Mushroom peas masala is a frequently prepared vegetarian Indian curry recipe in north India and it can be prepared in different ways. In many restaurants, they use cream, cashew paste or lots of butter to make the dish rich, creamy, and more delicious.

But in this matar mushroom recipe, I have used regular ingredients to make this semi-dry curry light, comforting and low in calories. This simple matar mushroom masala can be adopted in a regular diet without bothering about any health issues.

We all know the benefits of consuming vegetables, but it is always very tough to add these healthy stuffs to our kids’ diets. Mushroom matar recipe could be a great option to add mushroom and green peas to kids’ regular diet. You can even prepare it by skipping chillies too. It gets prepared very quickly and can be a good option for your kid’s lunchbox with a pair of chapatis.

A mushroom recipe plays a vital role in vegan and vegetarian food. Mushroom is considered one of the most popular vegetables in vegan and vegetarian dishes. In India, there are different ranges of mushroom recipes Indian that are frequently prepared in almost every Indian restaurant and house which makes mushrooms an inimitable part of Indian culinary.

Mushroom is a very versatile vegetable. It is tender in texture with a mild earthy flavour. It gets cooked very quickly. So, it is considered a perfect vegetable for busy working days. It is used in myriad recipes in different forms of cooking like baked, roasted, boiled, stir-fried etc.

I am a die heart fan of mushrooms and can have them in any form. Whenever I go to any restaurant, I always make sure to order a mushroom recipe. For most vegetarians in India, other than Indian cottage cheese (Paneer) and Baby corn, mushrooms are widely popular in main courses as well as snacks.

Matar mushroom is a very simple and easy recipe. It is prepared with very basic ingredients which are regularly used in Indian culinary. This spicy delight gets prepared very quickly without investing much time and effort. This curry is semi-dry in texture and is overloaded with flavours which makes it one of the perfect mushroom curry Indian.

Mushroom: The primary ingredient of the recipe which provides a base to it. I have used thinly sliced mushrooms for the recipe.

Green peas aka matar: Another most important ingredient of the recipe which adds bite and sweetness. You can use either fresh or frozen peas for the recipe.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and flavour up the curry.

Tomatoes: I have used chopped tomatoes for the recipe. It gives nice flavour, taste and texture to the dish.

Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.

Ground spices: For the ground spices, I have used turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Each spice is equally important for the perfect flavour and taste of the mushroom masala recipe.

Salt: The basic ingredient of any savoury recipe which adds a salty taste to the dish.

Oil: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use flavourless oil like vegetable oil, sunflower oil, rapeseed oil etc.

I had this mushroom matar ki sabji for the first time in a north Indian restaurant and I loved it. After that, I prepared the dish at home and everyone loved it. Since then mushroom matar has become one of the regular dishes on our weekday lunch table.

Mushroom peas masala with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. Before directly jumping into the recipe, let me share a few interesting facts about mushrooms and the recipe.

• Mushrooms are rich in antioxidants.
• It is good for the heart and helps in maintaining a healthy blood pressure level.
• It contains a good amount of vitamin B and vitamin D.

• Fry the onions and ginger garlic properly before adding tomato chunks or else it won’t taste good.
• Don’t skip the ground spices. Each spice is equally important to flavour up the curry.
• You can adjust the amount of red chilli powder and green chillies according to your own taste.
• If you want some gravy then add some water during the time of cooking.

To prepare the mushroom masala, first wash and cut all the veggies- mushroom, onion, tomato, coriander leaves and keep them aside.

Now put a pan on flame and allow it to become completely dry. Then add oil to the pan and let the oil become hot.

Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent. Add the ginger-garlic paste to the pan and cook it on low flame for another 2-3 minutes.

Add the tomatoes, green chillies into the pan and give a nice mix. Cook it on low flame for 2 minutes. Then add salt, turmeric powder, red chilli powder and give a nice mix. Cook it on medium flame for another 4-5 minutes until the masala releases oil.

Now, add green peas to the pan and mix it well. Cover the pan and cook it on low flame for 3-4 minutes.

Add coriander powder, cumin powder into the pan and give a nice mix. Cook it on the lowest flame for another 2 minutes until the raw smell of the spices goes away.

Then add the sliced mushroom into the pan and give a nice mix. Cover the pan and cook it on low flame for another 12-15 minutes until the mushrooms get cooked completely. Stir in between.

Add garam masala powder into the pan and give a nice mix. Cook it for a few seconds. Then add chopped coriander leaves and mix them well. Switch off the flame and put the pan down.

Many Indian curry recipe have already been shared in my previous posts. You can check a few of them like

Baby corn masala
Mushroom potato curry
Palak matar

..And Many more…

1 cup = 250 ml

• 300 grams Mushrooms, sliced
• 1 cup green Peas, fresh or frozen
• 1 large Onion, finely chopped
• 1 large Tomato, paste
• 1 tablespoon Ginger-Garlic paste
• 2-3 green Chillies
• 4 tablespoons Coriander leaves, finely chopped
• ¾ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ¾ teaspoon Cumin powder
• 1 teaspoon Coriander powder
• ½ teaspoon Garam masala powder
• Salt to taste
• 3 tablespoons Oil for cooking

1. First, wash and cut all the veggies- mushroom, onion, tomato, coriander leaves and keep them ready to use.
2. Now, put a pan on flame and allow it to become completely dry. Then add 3 tablespoons oil to the pan.
3. Once the oil is hot, add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
4. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes until the raw smell disappears.
5. Add the chopped tomatoes, 2-3 green chillies into the pan and give a nice mix. Cook it on low flame for 2 minutes.
6. Add salt, ¾ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
7. Add 1 cup green peas into the pan and mix it well. Cover the pan and cook it on low flame for 3-4 minutes.
8. Add 1 teaspoon coriander powder, ¾ teaspoon cumin powder into the pan and give a nice mix. Cook it on the lowest flame for another 2 minutes until the raw smell of the spices goes away.
9. Add 300 grams of sliced mushroom into the pan and give a nice mix. Cover the pan and cook it on low flame for another 12-15 minutes until the mushrooms get cooked completely. Stir in between.
10. Add ½ teaspoon garam masala powder into the pan and give a nice mix. Cook it for a few seconds.
11. Add 4 tablespoons of chopped coriander leaves and mix it well.
12. Switch off the flame and put the pan down.

Transfer the matar mushroom into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Matar mushroom | Mushroom peas masala | How to make masala mushroom

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 300 grams Mushrooms, sliced
• 1 cup green Peas, fresh or frozen
• 1 large Onion, finely chopped
• 1 large Tomato, paste
• 1 tablespoon Ginger-Garlic paste
• 2-3 green Chillies
• 4 tablespoons Coriander leaves, finely chopped
• ¾ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ¾ teaspoon Cumin powder
• 1 teaspoon Coriander powder
• ½ teaspoon Garam masala powder
• Salt to taste
• 3 tablespoons Oil for cooking

Instructions

1. First, wash and cut all the veggies- mushroom, onion, tomato, coriander leaves and keep them ready to use.
2. Now, put a pan on flame and allow it to become completely dry. Then add 3 tablespoons oil to the pan.
3. Once the oil is hot, add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
4. Add 1 tablespoon ginger-garlic paste into the pan and cook it on low flame for another 2-3 minutes until the raw smell disappears.
5. Add the chopped tomatoes, 2-3 green chillies into the pan and give a nice mix. Cook it on low flame for 2 minutes.
6. Add salt, ¾ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it on a medium flame for another 4-5 minutes until the masala releases oil.
7. Add 1 cup green peas into the pan and mix it well. Cover the pan and cook it on low flame for 3-4 minutes.
8. Add 1 teaspoon coriander powder, ¾ teaspoon cumin powder into the pan and give a nice mix. Cook it on the lowest flame for another 2 minutes until the raw smell of the spices goes away.
9. Add 300 grams of sliced mushroom into the pan and give a nice mix. Cover the pan and cook it on low flame for another 12-15 minutes until the mushrooms get cooked completely. Stir in between.
10. Add ½ teaspoon garam masala powder into the pan and give a nice mix. Cook it for a few seconds.
11. Add 4 tablespoons of chopped coriander leaves and mix it well.
12. Switch off the flame and put the pan down.