Matar Mushroom Recipe
Matar Mushroom Recipe is a comforting Indian curry made using mushrooms and green peas cooked in a spiced onion-tomato base. It brings warmth and flavor to everyday meals. The dish is easy to prepare using common spices and ingredients found in most kitchens. Served hot alongside rice or roti, it delivers a wholesome, satisfying experience straight from the home kitchen.
Equipment
- Deep non-stick pan or kadai
- Chopping board & knife
- Measuring spoons & cups
- Stirring spoon or spatula
- Blender (if using whole tomatoes instead of puree)
Ingredients
- 1½ to 2 tablespoons cooking oil vegetable or mustard oil
- 200 grams mushrooms button or cremini, cleaned and thinly sliced
- ½ teaspoon cumin seeds
- 1 cup finely chopped onions
- 1 teaspoon ginger-garlic paste
- ¾ cup chopped ripe tomatoes or tomato puree
- ⅛ to ½ teaspoon turmeric powder
- ½ to ¾ teaspoon red chili powder adjust to taste
- ¾ to 1 teaspoon coriander powder
- ¾ to 1 teaspoon garam masala
- ½ to ¾ cup green peas
- 1 green chili finely chopped
- 2 cups water
- Salt to taste
- Optional Garnishes: 1 teaspoon crushed kasuri methi dried fenugreek leaves, Fresh coriander leaves, chopped
Instructions
Start With The Oil:
- Pour about 1½ to 2 tablespoons of oil into a deep pan and warm it over medium heat. Once hot, toss in ½ teaspoon of cumin seeds and let them crackle for a few seconds.
Cook The Onions:
- Add the chopped onions and saute them until they turn golden brown. This should take around 6 to 8 minutes. Stir every now and then so they don’t burn.
Add Some Heat And Aroma:
- Mix in a teaspoon of ginger garlic paste and a chopped green chili. Let that cook for a minute or two until the raw smell goes away.
In Go The Tomatoes:
- Throw in the chopped tomatoes or tomato puree whichever you’re using. Cook this down for about 5 to 6 minutes, until the oil starts to separate from the sides. Give it an occasional stir so nothing sticks.
Time For Spices:
- Now add your turmeric, red chili powder, coriander powder, and salt. Cook everything together for another minute or so to let the spices blend in nicely.
Mushrooms And Peas Join The Party:
- Add the sliced mushrooms and green peas. Saute for 4 to 5 minutes so they soak up all that flavour.
Simmer It Down:
- Pour in about 2 cups of water and bring everything to a boil. Once it starts bubbling, lower the heat and let it simmer uncovered for around 10 to 12 minutes, until the curry thickens a bit and the mushrooms are fully cooked.
Final Touch:
- Sprinkle some garam masala and a bit of crushed kasuri methi, if you have it. Let it cook for another minute or two, just to bring everything together.
Ready To Serve:
- Turn off the heat. Garnish with chopped coriander leaves, and serve hot with roti, naan, or some steamed rice.