Matar Mushroom Curry

SpicySpicy Served HotServed Hot
Good based on 22 Ratings

Listed in : Vegetarian , Vegetarian Appetizers , Vegetarian Curries , Vegetarian Gravy , Vegetarian Sidedish , 30 Minute Recipes

Matar Mushroom recipe is very popular and healthy Punjabi main-course recipe which available in every Punjabi dhabas or restaurants. It’s a combination of two main ingredients mushrooms and green peas which cooked in onion tomatoes based gravy. You can serve this curry with rice, naan or chapati and garnished with fresh cream and green coriander leaves. For healthy version, I used par boiled green peas instead of fried peas. As Punjabi cuisines, curries are fully creamy and buttery. So you can fry the green peas along with mushroom in same oil.


Servings: 3 Preparation time:
  • Mushrooms, White, Raw, Button mushroom 2 Cups Mushroom, (fresh and halves)
  • Peas, Green, Raw, 1 Cup Green Peas,( half boiled)
  • Tomatoes, Red, Ripe, Raw, Red Tomato 3 Tomatoes( Puree/Medium Sized)
  • Onions, Raw, Onion 2 Onions, (Chopped)
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 2 Green Chilies (Paste)
  • Ginger Paste, Puree, 1 Tsp. Ginger Paste
  • Cumin Powder, Jeera Powder,  NITU DIDIs cumin powder 1 Tsp. Cumin Powder
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 2 Tsp. Coriander Powder
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/2 Tsp. Turmeric Powder
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1/2 Tsp. Red Chili Powder
  • Garam Masala Powder, NITU DIDIs garam masala powder 1/2 Tsp. Garam Masala
  • Canola Oil, Vegetable Oil, Cooking 5 Tbsp. Vegetable Oil (for shallow frying)
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander (Green) Coriander, (for garnishing)
  • Ginger Root, Raw, Fresh Ginger Ginger (Juliennes, for garnishing)

Instructions (Preparation Steps):

  • Wash and chop the mushroom into halves.
  • Heat the sufficient oil in kadai on medium flame and fry in hot oil until to golden color appears.
  • Remove the fried mushroom in to separate plate and keep aside.
  • In same oil, add cumin seeds. When they start crackle, add chopped onion and ginger chili paste and sauté until to golden brown.
  • Add tomatoes paste and sauté until the tomatoes are soft.
  • Add coriander powder, chili powder, and turmeric powder and garam masala and cook until the oil comes on the top.
  • Add fried mushroom, half boiled peas and salt and cook until to tender. Add 1/4 Cup water if needed to adjust thickness.
  • Garnish with green coriander and lemon juice. Matar Mushroom curry is ready to serve with chapati or parathas.
  • Notes:
  • You can add fenugreek leaves also for garnishing or enhance the taste.
  • For thickness, you can grind the few cashews with tomatoes.

Cook's Tip:
To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.
If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.
Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.


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