Matar mushroom recipe with step by step photos. This is a semi-dry delicious vegetable dish made with green peas, mushrooms, onions, tomatoes, herbs and spices. It makes for a delicious and healthy meal when served with a side of chapati or naan. Vegan and gluten-free.
I have already posted the recipes of South Indian mushroom peas curry. This recipe is more North Indian style and also home style. Usually I make matar mushroom this way.
You can replace mushroom with paneer or cottage cheese. Mushroom and paneer go well with most veggies and are often used to make rich curry dishes for vegetarians. In many recipes you can easily replace mushroom with paneer and vice versa. This is one such recipe.
If adding paneer, then just add them towards the end, once the peas are cooked and then switch off the heat.
You can have this matar mushroom with rotis, parathas, naan or as a side dish with dal tadka – rice or dal fry – rice combo.
How to make Matar Mushroom
1. Heat 2 to 3 tablespoons of oil in a pan or kadai. You can use any neutral-flavored oil.
Add finely chopped 1 medium-sized onion and saute the onions stirring often till translucent.
2. Then add 1.5 teaspoon crushed ginger-garlic or ginger-garlic paste. Saute for a few seconds or till the raw aroma disappears.
3. Add 3 medium-sized finely chopped tomatoes and 1 chopped green chili. Stir.
4. Then add the following spice powders:
- ½ teaspoon turmeric
- (¼ or ½) teaspoon red chili powder
- 1 teaspoon coriander powder
5. Stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
6. Add 200 grams of chopped mushrooms and (⅔ or ¾) cup of green peas.
7. Stir to mix. Saute for 2 to 3 minutes.
8. Then add 2 cups of water and salt as required. Cover the pan with a lid and cook till the peas are softened.
Please check point no 7-9 and notes section in the recipe card below for more info on the quality of peas and the amount of water to be added.
9. Once done, sprinkle (¼ or ½) teaspoon garam masala powder.
10. stir and Serve matar mushroom ki sabji hot or warm with rotis, naan, parathas or chapatis.
More tasty Mushroom recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Matar Mushroom
Ingredients
- 200 grams button mushrooms
- 2/3 or ¾ cup fresh or frozen peas *check notes
- 3 medium sized tomatoes, finely chopped
- 1 medium sized onion, finely chopped
- 1 green chili, chopped
- ¼ or ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ¼ or ½ teaspoon Garam Masala or punjabi garam masala
- 1 teaspoon Coriander Powder
- 1.5 teaspoon Ginger Garlic Paste or crushed ginger-garlic
- 2 cups water or as required. reduce the amount of water to 1 cup if using tender or frozen peas * check notes
- 2 to 3 tablespoon oil
- salt as required
Instructions
- Heat oil in a pan or kadai. Add the finely chopped onions and saute till translucent.
- Add crushed ginger-garlic or ginger-garlic paste. Saute till the raw aroma disappears.
- Add the chopped tomatoes and green chilies.
- Stir and then add the spice powders – turmeric, red chilli, coriander powder.
- Stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
- Add the chopped mushrooms and peas.
- Stir and saute for 2 to 3 mins. Then add water and salt. Add water as required. If using tender or frozen peas, then reduce the water to 1 cup. If using peas which are not tender or old, then add 2 cups of water or as required.
- 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.
- 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.
- Cover the pan with a lid and cook till the peas are softened.
- Once done, sprinkle garam masala powder.
- Stir and serve matar mushroom hot with rotis, naan or chapatis.
Notes
Nutrition Info (Approximate Values)
This Matar Mushroom post from the blog archives first published in June 2014 has been updated and republished on December 2022.
Hello Dasana
This dish was a hit..
Thanku so much..
Ur non of the dishes got failed…
Keep posting.
pleased to know this thankyou so much rash 🙂 for your positive and encouraging words.
I tried it, and came out very nice. Thanks for sharing it.
welcome and thankyou debjani 🙂
You are a Blessing! I am a fresher in this field. Did not enter kitchen before marriage, but i now have to as i don’t have an option. Used to hunt each and every recipe on google – some ended up being bad. Now I have been following you. None of the recipes failed and the end is always yummy. Thanks a ton. God bless you.
thanks a lot kavya for your kind comment and wishes. cooking takes practice and when one gets the knack, one can create tasty and yum recipes 🙂
Very very tasty I made it first time the result was too good
glad you liked bushra thankyou 🙂
Hey dear
following you from past two years, right after my marriage.
have not cooked before getting married. you made cooking easy for me.
going to try this mashroom-matar recipe .
n yes, a full 5 star for everything you taught me.
thanks dear…………
we are pleased to know this ankita 🙂 and thankyou so much for your kind words and 5 star rating.
Hi dassana, i have made the matar mushroom recipe so many times … never failed … but never gave you feedback …. …. 5 stars ,…
rgds n tk care
marina
thanks marina for this 5 star rating. glad to know this.
I love this one. Thank you!!! Your pic’s help a lot to get the right consistency.
welcome sari. nice to know this.
Hi Dasanna,
You know what? I love your recipes, I cook everyday watching your recipes,
I was looking for simple recipe everywhere till now until I found you and these Days I search on Google like this ” mushroom recipe by dassana” or whatever I want to cook on daily basis , you are truly a good talented cook, I liked few recipe from Sanjay Tumma and only one recipe from Sanjeev kapoor, rest all my likes goes to you. Keep up the good work.
thanks tina for sharing such an encouraging feedback. felt good to read it. happy cooking.
Dassana, you’re a life saver!
Your recipes are delicious and easy to make. Now even I like what I’m cooking!
Thank you so much for posting. And explaining so well!
welcome neetu. glad to know this. thanks for sharing positive feedback.
This is such a delicious recipe – I also put very little khoya in it for a little richness and sweetness 🙂 Beautiful pics !
Thanks TG. Good to know this.
Lovely recipe. Saw some lovely chestnut mushrooms at the greengrocer yesterday and then found your recipe. Had it with dal and rice and a coconut sambal. Thank you
welcome ray. thanks for sharing positive feedback.
I have been wanting to cook more indian food for a long time now but was always very intimidated. My mom is an amazing indian cook so anything I tried never matched up. I randomly found your blog yesterday and I tried this subji along with yellow dal. AMAZING and your recipe is so easy to follow! You gave me the confidence I needed to keep experimenting. Thank you so much! I will be a following your blog very closely now, keep posting!
welcome renita. glad to know that you liked the recipe and following the blog. do try some more recipes.
I tried this recipe, taste was good but my consistency was too watery in-spite of using your mentioned 2 cups (200 ml cup), and like you have mentioned to simmer without the lid if gravy has more water but i still couldn’t attain the semi dry gravy like in the picture.
P.S. I have not used tender or frozen peas! 🙁
hmmm. frozen peas take less time to cook than fresh peas. as the gravy was watery. if you had continued to cook for some more time, then the water would have for sure reduced. when such things happen, always cook on a medium to high flame for the water to evaporate. in fact i have mentioned in the notes section to add less water if using frozen peas.
From khadi to mushroom, ur magic never cease to exist…….i have tried so many recipies on different sites but there is always a fear of how it will taste in the end…….however i never have to think twice before following ur recipes…..simple to follow and great to taste………also the pictures provided for every step gives the confidence that i m doing right…..thanks for ur blogs….keep posting new recipes..
thanks ankita for this awesome feedback. i am good in cooking but not so always in writing. i don’t know how to thank you for this sweet and motivating feedback. thanks again.
I usually visit your website for any kind of recipe…and trust me whenever I have tried it at home it has turned out very well…SO, great job and keep it going
thanks sonal for sharing positive feedback on recipes.