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.
Mushroom Peas Curry | Matar Mushroom Recipe
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.
Nutrition Information
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