Simple, practical, and full of everyday flavour, matar mushroom recipe | mutter mushroom | mushroom mutter masala is a vegetarian Indian curry made with oil, onion, and ginger-garlic in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- 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.
- keeping the flame on low saute, ½ tsp turmeric, 1 tsp chilli powder and ¾ tsp coriander powder.
- add in prepared onion tomato paste and cook well.
- keep stirring till the onion tomato paste thickens and releases oil.
- now add in ¼ cup cashew paste and mix well.
- add in 1 cup water and stir well adjusting consistency as required.
- further add ½ cup peas and sauted mushrooms. mix well.
- cover and boil for 5 minutes or till mushrooms and peas gets cooked completely.
- now add 1 tsp kasuri methi, 2 tbsp coriander leaves and ¼ tsp garam masala. mix well.
- 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.
