Matar Mushroom Masala is a popular Indian curry from Punjab where mushroom and green peas are cooked in a tomato-based sauce or gravy, spiced with garam masala (curry powder).
Matar Mushroom can be served with any Indian flatbread like NAAN, CHAPATI, ROTI, GHEE RICE, KULCHA, or also with simple steamed rice.
The recipe below for mutter mushroom is vegetarian, vegan, dairy-free, and gluten-free.
Matar Paneer (Mutter Paneer) is a popular dish in any Indian restaurant along with PANEER BUTTER MASALA and CHICKEN TIKKA MASALA.
I love and prefer mushrooms and baby corn over paneer because of personal experiences from my childhood. Not all restaurants serve good quality paneer. It will be rubbery most of the time if it's not fresh or cooked right.
But these days you get good quality paneer from brands like Amul. So either use good quality or homemade paneer if you love paneer (Indian cottage cheese or tofu) or substitute mushroom with baby corn, cauliflower (gobi), potato (aloo), or use a combination of all these veggies.
I like to keep my recipes very simple and flexible. I don't like adding too many spices and powders. Sometimes I just add red chile powder for spiciness and I am done.
Which spices to use while making gravy or curry or masala?
North Indian gravy, curry, or dishes uses whole spices like cardamom, cloves, black peppercorns, turmeric powder, cumin powder, coriander powder, and kasuri methi in most of their recipes. I would say if you have those in your pantry and you love their flavors please go ahead and add them.
For me, the taste and the texture of the whole dish comes from sautéing onions and garlic on medium flame and using rich and creamy tomato cashew paste.
Because I had leftover boiled green peas after making MISAL PAV, I have used those in my recipe. You are also free to use fresh or frozen green peas.
You can make matar mushroom dry or matar mushroom gravy with the same recipe. Just the amount of water you add and the cooking time varies.
Ingredients for Matar Mushroom | Green Peas Mushroom Gravy
2 tablespoon Vegetable oil or Cooking oil
1 Onion, chopped
6 Garlic cloves, chopped
1 Green chile, chopped
1 inch Ginger, grated
8 Mushrooms, chopped lengthwise
2 cups Green Peas, boiled ( I have used dry green peas. These were soaked and then boiled. You can even use fresh or frozen green peas.)
1 Tomato
10 to 12 Cashews
1 teaspoon Garam masala powder (adjust to taste)
1 teaspoon Red chile powder (adjust to taste)
Salt, to taste
2 tablespoon Coriander leaves or Cilantro, chopped
How to make Matar Mushroom or Green Peas Mushroom Gravy
Step I
- Heat oil in a pan on medium flame. Add onions, garlic, green chile, ginger, and saute till onions become translucent.
- Add mushrooms and saute it for a minute. (check tips)
- Meanwhile, in a grinder add tomato and cashews with very little water and grind it to smooth paste.
Step II
- Add the tomato cashew paste to the sauteed mushroom mixture and continue cooking till it comes to a boil and then continue to simmer for 2 to 3 minutes.
- Now add boiled green peas, garam masala powder, chile powder, salt, water for desired consistency.
- Bring this to a boil. Simmer it on a medium flame for 5 to 7 minutes. Garnish it with coriander leaves.
- Matar Mushroom is ready. Serve it with any variety of bread or flavored rice and enjoy!
Tips and Substitutes
- If you like mushrooms to be tender, either sauté it first and keep it aside or add it along with green peas. I add it in the beginning because I just love the flavor mushroom releases and combines with oil
- If you like a little tangy gravy, add another tomato or a pinch of chat masala.
- I like to keep my recipe simple without adding any whole spices or spice powders. If you like flavors from whole spices, then you can add 1 green cardamom, ¼ teaspoon black pepper powder, ¼ teaspoon of cumin powder, ½ teaspoon of coriander powder, and ½ teaspoon of kasuri methi crushed between the palm of your hands to finish the gravy.
- If you are not a mushroom lover you can substitute mushroom with paneer or tofu, gobi (cauliflower), aloo (potato), or baby corn, or a combination of all these.
Love Instant pot Recipes? You can make this vegetarian or vegan dish in your instant pot too...
Instant Pot Matar Mushroom | Green Peas Mushroom Gravy
- Press saute button of your instant pot. When hot, add oil, onion, garlic, ginger, green chilies, and sauté for 2 to 3 minutes.
- Add the tomato cashew paste and sauté for another 1 or 2 minutes.
- Add green peas, mushroom, garam masala, chile powder, salt to taste, and 2 cups of water and stir. Place the lid and close the pressure valve.
- Pressure cook on high for 3 minutes. When done, do a quick release and open the pot.
- Add fresh cilantro or coriander leaves.
How to make no onion, no garlic, matar mushroom?
To make a no onion, no garlic, matar mushroom simply skip onion and garlic from the recipe and add a pinch of asafoetida (hing) instead.
Detailed recipe for Matar Mushroom | Green Peas Mushroom Gravy - Both Stovetop and Instant Pot
Recipe card
Matar Mushroom | Green Peas And Mushroom Gravy
Ingredients
- 2 tablespoon Oil
- 1 Onion , chopped
- 6 cloves Garlic , chopped
- 1 Green chile , chopped
- 1 inch Ginger , chopped
- 8 Mushrooms , chopped lengthwise
- 2 cups Green peas , soaked and boiled (I have used dried green peas. You can even use fresh or frozen green peas.)
- 1 Tomato
- 10 to 12 Cashews
- 1 teaspoon Garam Masala or Kitchen King Masala or Curry Powder (adjust to taste)
- 1 teaspoon Red chile powder (adjust to taste)
- Salt , to taste
- 2 tablespoon Cilantro or Coriander leaves, chopped
Instructions
Step 1
- Heat oil in a pan on medium flame. Add onions, garlic, green chile, ginger, and saute till onions become translucent.2 tablespoon Oil, 1 Onion, 6 cloves Garlic, 1 Green chile, 1 inch Ginger
- Add mushrooms and saute it for a minute. (check tips)8 Mushrooms
- Meanwhile, in a grinder add tomato and cashews with very little water and grind it to smooth paste.1 Tomato, 10 to 12 Cashews
Step 2
- Add the tomato cashew paste to the sauteed mushroom mixture and continue cooking till it comes to a boil and then continue to simmer for 2 to 3 minutes.
- Now add boiled green peas, garam masala powder, chile powder, salt, water for desired consistency.2 cups Green peas, 1 teaspoon Garam Masala, 1 teaspoon Red chile powder, Salt
- Bring this to a boil. Simmer it on a medium flame for 5 to 7 minutes. Garnish it with coriander leaves.2 tablespoon Cilantro
- Matar Mushroom is ready. Serve it with any variety of bread or flavored rice and enjoy!
Instant Pot Matar Mushroom | Green Peas Mushroom Gravy
- Press saute button of your instant pot. When hot, add oil, onion, garlic, ginger, green chilies, and sauté for 2 to 3 minutes.
- Add the tomato cashew paste (see Step I above) and sauté for another 1 or 2 minutes.
- Add green peas, mushroom, garam masala, chile powder, salt to taste, and 2 cups of water and stir. Place the lid and close the pressure valve.
- Pressure cook on high for 3 minutes. When done, do a quick release and open the pot.
- Add fresh cilantro or coriander leaves.
- Matar Mushroom in an Instant Pot is ready. Serve it with your favorite bread or rice and enjoy!
Notes
- If you like mushrooms to be tender, either sauté it first and keep it aside or add it along with green peas. I add it in the beginning because I just love the flavor mushroom releases and combines with oil
- If you like a little tangy gravy, add another tomato or a pinch of chat masala.
- I like to keep my recipe simple without adding any whole spices or spice powders. If you like flavors from whole spices, then you can add 1 green cardamom, ¼ teaspoon black pepper powder, ¼ teaspoon of cumin powder, ½ teaspoon of coriander powder, and ½ teaspoon of kasuri methi crushed between the palm of your hands to finish the gravy.
- If you are not a mushroom lover you can substitute mushroom with paneer or tofu, gobi (cauliflower), aloo (potato), or baby corn, or a combination of all these.
Nutrition
If you like this Matar Mushroom Masala | Green Peas Mushroom Gravy recipe,
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