Matar mushroom / Mushroom peas curry recipe – a delicious North Indian style curry of mushrooms and green peas. This recipe has white button mushrooms and green peas in a flavorful spiced gravy.
While green peas are available throughout the year as frozen peas, I love the fresh green peas pods that are in the market during winter season. I like the freshness of the peas when shelled from their pods.
This simple matar mushroom curry goes very well with rotis / chapatis, naan or even rice.
I have already posted a simple and delicious mushroom and peas fry. Mushroom and peas go so well together that I was tempted to try this matar mushroom curry that is easy to make. In this recipe, mushrooms and peas are cooked in an onion-tomato based gravy that is flavored with spices.
I have used button mushrooms in this curry. Green peas are a great source of vitamin C and dietary fiber. Lets move on to the recipe for easy matar mushroom with step by step photos.
How to make Matar Mushroom Curry step by step
- Heat oil in a pan. Add cloves and cinnamon and fry for a minute. Then add cumin seeds. When they crackle, add the finely chopped onions, garlic cloves and crushed ginger.
- Fry the onions till their edges turn brown in color.
- Grind the tomatoes into a paste. Add this tomato paste into the pan.
- Let it cook for 2 minutes on a medium-low flame. Then add the spice masala powders and salt and mix well. Cook till the tomato paste thickens. Then add the green peas.
- Add the sliced white button mushrooms.
- Also add 3/4 cup water and mix well.
- Cover the pan. Let it simmer on low heat till the peas and mushrooms turn soft. Add 1/4 cup more water if required. Once the gravy thickens to desired consistency, remove from heat. Matar mushroom curry is ready to be served hot with rotis or rice.
Matar Mushroom – Mushroom Peas Curry recipe
Ingredients
- 1 1/2 cups sliced button mushrooms
- 3/4 cup green peas (fresh / frozen)
- 1 onion medium-sized
- 3 tomatoes medium-sized
- 1/2 tsp crushed ginger
- 1 1/2 cups finely chopped garlic cloves
- 1/2 tsp cumin seeds ( jeera )
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/4 tsp garam masala powder
- 3 cloves
- 1 inch piece cinnamon
- 1 1/2 tbsp oil
- Salt to taste
Instructions
- Shell the green peas, if using fresh peas.
- Finely chop onions and garlic. Crush the fresh ginger using a mortar and pestle.
- Roughly chop the tomatoes and grind it to a fine paste. Set this aside.
- Heat oil in a kadai or pan. Add cloves and cinnamon. Fry for a minute.
- Then add cumin seeds. When cumin seeds slightly change color, add in the finely chopped onions, garlic and crushed ginger.
- Fry till onions turn almost golden brown at the edges.
- Add the ground tomato paste. Cook for 2 minutes on a medium-low flame.
- Now add the dry spice powders and salt. Let this cook till the tomato paste thickens.
- Meanwhile gently wash the button mushrooms. Slice the mushrooms into 2 halves keeping the stem intact.
- Once the tomato paste has thickened. add the green peas and sliced mushrooms.
- Add 3/4 cup water. Cover the pan. Let the gravy simmer on a low flame till the peas and mushrooms turn soft. Once the gravy thickens to the desired consistency, remove from heat.
- Matar mushroom curry is now ready to be served hot.
Notes
- Add 1/4 cup more water depending on the gravy consistency you require.
- If using frozen peas, add lesser water as frozen peas get cooked faster.
- Serve matar mushroom with flat breads like chapathis, naans or with puris or even with rice.
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