Mushroom and Peas Curry (Matar Mushroom)
Recipe Summary
- This recipe details how to prepare a flavorful and aromatic Mushroom and Peas Curry, a popular North Indian vegetarian dish. Sliced mushrooms are first roasted, then cooked in a rich onion-tomato gravy with a blend of aromatic spices and green peas, resulting in a hearty and delicious curry.
All Ingredients - Main Ingredients
- Oil (for roasting mushrooms) 1 tsp
- Sliced Mushrooms 600 grams
- Mustard Oil 4 tbsp
- Cumin Seeds 1 tsp
- Dry Red Chili 2
- Finely Chopped Onion 5
- Finely Chopped Tomatoes 3
- Garlic Ginger Paste 1 1/2 tbsp
- Salt to taste
- Coriander Powder 2 tsp
- Red Chilli Powder 1/2 tsp
- Cumin Powder 1 tsp
- Black Pepper 1/4 tsp
- Turmeric Powder 1/2 tsp
- Kashmiri Red Chilli Powder 1 tsp
- Kasoori Methi 1 tbsp
- Water (for spices) 2 tbsp
- Frozen Peas 1 cup
- Hot Water (for gravy) 2 1/2 cup
- Coriander Leaves for garnish
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Roast Mushrooms
Heat 1 tsp oil in a pan. Add 600 grams of sliced mushrooms. Cook on high flame for until all the water from the mushrooms dries out. Remove the roasted mushrooms and set aside.
Step 2: Prepare Tempering
In the same pan, add 4 tbsp mustard oil. Once hot, add 1 tsp cumin seeds and 2 dry red chilies. for a few seconds until fragrant.
Step 3: Sauté Onions
Add 5 finely chopped onions to the pan. Cook until they turn golden brown, stirring occasionally. This should take approximately .
Step 4: Add Tomatoes and Ginger-Garlic Paste
Add 3 finely chopped tomatoes, 1 1/2 tbsp garlic ginger paste, and salt to taste. Cook until the tomatoes are soft and the mixture thickens, about .
Step 5: Add Dry Spices
Add 2 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin powder, 1/4 tsp black pepper, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1 tbsp kasoori methi.
Step 6: Cook Spices
Add 2 tbsp water to the spices. Mix well and cook until the oil starts to separate from the masala, approximately .
Step 7: Combine with Vegetables
Add 1 cup frozen peas and the previously roasted mushrooms to the pan. Mix everything thoroughly with the masala.
Step 8: Simmer the Curry
Pour in 2 1/2 cups of hot water. Bring to a boil, then the flame to low. Cover and cook for , allowing the flavors to meld and the gravy to thicken slightly.
Step 9: Garnish and Serve
Garnish with fresh coriander leaves. Serve hot with roti, naan, or rice.
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