easy matar mushroom recipe | mutter mushroom | mushroom mutter masala

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 3 Servings
  • Category: curry
  • Cuisine: Indian

Ingredients

for onion tomato paste:

  • 2 tsp oil
  • 1 onion (finely chopped)
  • 1 tbsp ginger-garlic (crushed)
  • 2 to mato (finely chopped)

for sauting mushroom:

  • 2 tsp oil
  • 10 mushroom (quartered)
  • ½ tsp pepper (crushed)
  • ½ tsp salt

for curry:

  • 2 tsp oil
  • 1 bay leaf / tej patta
  • 1 inch cinnamon
  • ½ tsp turmeric / haldi
  • 1 tsp cumin / jeera
  • 1 tsp kashmiri red chilli powder / lal mirch powder
  • ¾ tsp coriander powder
  • ¼ cup cashew paste
  • 1 cup water
  • ½ cup peas / matar (fresh / frozen)
  • ½ tsp salt
  • 1 tsp kasuri methi / dry fenugreek leaves (crushed)
  • 2 tbsp coriander leaves (finely chopped)
  • ¼ tsp garam masala

Method

  1. in the same kadai heat 2 tsp oil and saute 1 bay leaf, 1 inch cinnamon, 1 tsp cumin. saute till the spices turn aromatic.
  2. keeping the flame on low saute, ½ tsp turmeric, 1 tsp chilli powder and ¾ tsp coriander powder.
  3. add in prepared onion tomato paste and cook well.
  4. keep stirring till the onion tomato paste thickens and releases oil.
  5. now add in ¼ cup cashew paste and mix well.
  6. add in 1 cup water and stir well adjusting consistency as required.
  7. further add ½ cup peas and sauted mushrooms. mix well.
  8. cover and boil for 5 minutes or till mushrooms and peas gets cooked completely.
  9. now add 1 tsp kasuri methi, 2 tbsp coriander leaves and ¼ tsp garam masala. mix well.
  10. finally, serve matar mushroom recipe with roti, naan or kulcha.

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.