Matar Mushroom is a simple North Indian curry made with green peas and mushrooms simmered in a mildly spiced onion-tomato gravy. It has a comforting, earthy flavor and pairs well with roti, paratha, or rice. This wholesome vegetarian dish is a popular everyday meal in many North Indian homes.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 2 to 3 tablespoon oil
  • ⅓ cup or (1 medium-sized) onion (- finely chopped)
  • 1.5 teaspoon ginger garlic paste (or crushed ginger-garlic)
  • 1 green chili (- chopped)
  • 1.5 cups or (3 medium-sized) tomatoes (- finely chopped)
  • ½ teaspoon turmeric powder
  • ¼ or ½ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 200 grams button mushrooms
  • ⅔ or ¾ cup green peas (- fresh or frozen *check notes)
  • 2 cups water (or add as required. reduce the amount of water to 1 or 1.5 cups if using tender or frozen peas * check notes)
  • salt (as required)
  • ¼ or ½ teaspoon garam masala (or punjabi garam masala)
  • 2 to 3 tablespoons coriander leaves (- chopped, for garnish, optional)

Method

  1. Heat oil in a pan or kadai. Add the finely chopped onions and saute till they soften and turn translucent.
  2. Add crushed ginger-garlic or ginger-garlic paste. Saute till their raw aroma dissipates.
  3. Add the chopped tomatoes and green chilies.
  4. Mix well and then add the spice powders - turmeric, red chilli, coriander powder.
  5. Stir and saute till the oil starts to leave the sides of the onion-tomato masala mixture. The tomatoes should soften really well and become mushy.
  6. Add the chopped mushrooms and peas.
  7. Stir and saute for 2 to 3 mins. Next add water and salt. Add water as required. If using tender or frozen peas, then reduce the water to 1 or 1.5 cup. If using peas which are not tender or old, then add 2 cups of water or as required.
  8. In case there is too much water even after the peas or mushrooms are cooked, then reduce the water by simmering the matar mushroom curry without a lid for some more minutes till you get the desired consistency.
  9. In case the water become less, then add some more water. The consistency is a semi dry gravy or curry. So before the gravy reaches this consistency, the peas and mushrooms should be cooked well. So add water or reduce the water from the matar mushroom gravy accordingly.
  10. Cover the pan with a lid and cook till the peas are softened.
  11. Once done, sprinkle garam masala powder.
  12. Stir and serve Matar Mushroom hot or warm with roti, naan or paratha. Garnish the curry with coriander leaves, while serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.