Matar Mushroom is a popular North Indian curry made with green peas (matar) and mushrooms. This flavorful dish is a favorite in many Indian households because of its rich taste and simplicity. It’s a perfect combination of tender mushrooms and sweet, juicy peas cooked in a mildly spiced gravy. Whether you’re looking for a quick weeknight meal or something special for the weekend, this dish is an excellent choice. You can serve it with chapati, naan, or rice. Let’s get started!
Key Ingredients for Matar Mushroom Recipe
Here’s what you’ll need to make Matar Mushroom curry:
- Mushrooms – 200 grams, cleaned and sliced
- Green peas (matar) – 1 cup, fresh or frozen
- Onion – 1 large, finely chopped
- Tomatoes – 2 medium, pureed
- Ginger-garlic paste – 1 tablespoon
- Green chilies – 2, slit
- Cumin seeds – 1 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Red chili powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Salt – to taste
- Oil – 2 tablespoons
- Fresh coriander leaves – for garnish
How to Make Matar Mushroom (Step-by-Step Instructions)
Heat the oil: In a deep pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until aromatic.
Sauté the onions: Add the finely chopped onions and sauté them until they turn golden brown. This will take about 5-6 minutes.
Add ginger-garlic paste: Add 1 tablespoon of ginger-garlic paste and slit green chilies. Stir well and cook for 2 minutes until the raw smell goes away.
Cook the tomatoes: Add the pureed tomatoes to the pan and cook for about 5-6 minutes, stirring occasionally. The tomatoes should lose their rawness and the oil should start to separate from the mixture.
Add the spices: Now, add 1 teaspoon of coriander powder, ½ teaspoon of turmeric powder, ½ teaspoon of red chili powder, and salt to taste. Mix everything well and let the spices cook for 2 minutes.
Add mushrooms and peas: Add the sliced mushrooms and green peas (matar). Stir well to coat them with the spice mixture. Cook for about 5 minutes until the mushrooms begin to soften.
Simmer with water: Pour in 1 cup of water, stir, and cover the pan with a lid. Let the curry simmer for 10-12 minutes on low heat. Stir occasionally to ensure it doesn’t stick to the bottom.
Finish with garam masala: Once the mushrooms and peas are cooked through, sprinkle ½ teaspoon of garam masala on top and give it a final stir. Let the curry cook for another 2 minutes before turning off the heat.
Garnish and serve: Garnish with freshly chopped coriander leaves and serve your delicious Matar Mushroom curry hot with chapati, naan, or rice.
Cooking Time
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
Taste and Texture
Matar Mushroom has a mildly spiced and earthy flavor from the mushrooms, with a slight sweetness from the peas. The gravy is rich and slightly creamy, perfect for soaking up with bread or rice. The mushrooms are tender and juicy, while the peas add a pop of texture and color to the dish.
Health Benefits
Matar Mushroom is not just tasty but also packed with nutrients. Mushrooms are a great source of vitamins, minerals, and antioxidants. They provide fiber, protein, and essential nutrients like vitamin D and B vitamins. Green peas are rich in vitamins A, C, and K and are an excellent source of plant-based protein and fiber. Together, they make this dish a nutritious and well-rounded meal.
Nutrition Information (per serving)
- Calories: 180 kcal
- Protein: 7 grams
- Carbohydrates: 12 grams
- Fat: 10 grams
- Fiber: 5 grams
Note: This recipe yields 4 servings. Nutritional values per serving may vary based on ingredient quantities used.
Expert Tips for Perfecting the Recipe
- Use fresh peas if possible, as they taste sweeter than frozen peas. However, frozen peas work just as well in this recipe.
- Don’t overcook the mushrooms: mushrooms cook quickly and can become rubbery if cooked for too long. Aim for a soft yet firm texture.
- Adjust the consistency by adding more or less water, depending on whether you prefer a thick or slightly runny gravy.
- Add cream at the end if you want a creamier texture, though this is optional.
Delicious Variations of the Matar Mushroom Recipe
Matar Mushroom is a versatile dish, and it can be easily adapted to suit different tastes and preferences. Here are a few popular variations:
Aloo Matar Mushroom: This version adds boiled and cubed potatoes to the dish, making it heartier and more filling. To make this variation, boil 1 or 2 medium-sized potatoes until soft, then peel and cut them into cubes. Add the potatoes at the same time as the mushrooms and peas. The potatoes absorb the flavors of the spices, creating a rich, comforting curry. This variation is perfect for those who want a more substantial meal.
Dry Matar Mushroom: If a drier, stir-fried version of the dish is preferred, reduce the amount of water used in the recipe. After adding the mushrooms and peas, only add a few tablespoons of water, enough to deglaze the pan and prevent sticking. Cook on medium heat, stirring frequently, until the vegetables are tender and the spices have coated them evenly. This version makes a great side dish or filling for wraps and sandwiches.
Coconut-based Matar Mushroom: For a South Indian twist, replace water with coconut milk to make the gravy rich and creamy. This version gives the dish a mild, sweet flavor with a hint of tropical richness. Simply add ½ to 1 cup of coconut milk instead of water when simmering the curry. Garnish with fresh curry leaves or a sprinkle of grated coconut for an authentic finish. This variation is ideal for those who prefer a creamier texture with a subtle coconut flavor.
Spicy Matar Mushroom: For those who love a spicy kick, increase the amount of green chilies, red chili powder, or even add freshly ground black pepper to the curry. You can also add a pinch of crushed red pepper flakes. Another way to boost the heat is by adding more garam masala or a pinch of cayenne pepper at the end. This variation brings extra heat, making it ideal for spice lovers.
Matar Mushroom with Paneer: To make the dish more indulgent, add paneer (Indian cottage cheese) to the recipe. Paneer adds a creamy texture and soaks up the flavors of the gravy beautifully. Simply cube the paneer and add it towards the end, allowing it to warm through in the sauce for a couple of minutes. This variation turns the dish into a protein-packed meal.
Final Thoughts
Matar Mushroom is a simple yet flavorful curry that can be prepared quickly with basic ingredients. It’s a versatile dish that pairs well with both rice and Indian bread, making it a must-try for anyone who enjoys home-cooked Indian meals. With its delicious taste, health benefits, and ease of preparation, this recipe is sure to become a family favorite. Try it out today and let the flavors of this classic North Indian dish brighten your table!
What type of mushrooms work best for Matar Mushroom curry?
Button mushrooms or cremini mushrooms are the best choices for Matar Mushroom. These varieties have a mild flavor and firm texture that hold up well in curries without becoming too soft or mushy.
Can cream be added to Matar Mushroom?
Yes, cream can be added to Matar Mushroom towards the end of cooking to create a richer, creamier texture. A few tablespoons of heavy cream or cashew cream (for a vegan option) can make the dish more indulgent and flavorful.
Is it possible to make Matar Mushroom without tomatoes?
Yes, if tomatoes are unavailable or not preferred, they can be substituted with yogurt (for a tangy taste) or cashew paste (for creaminess). Both alternatives will change the flavor slightly, but Matar Mushroom will still turn out delicious.
Is Matar Mushroom gluten-free?
Yes, Matar Mushroom is naturally gluten-free as it doesn’t contain any wheat or gluten products. Just ensure that the spice mixes, such as garam masala, are certified gluten-free if you need to avoid gluten entirely.
What can be served with Matar Mushroom curry?
Matar Mushroom pairs wonderfully with Indian breads like chapati, naan, or paratha. It also goes well with rice dishes such as steamed rice or jeera rice (cumin rice), or even quinoa for a healthier option.