Matar Mushroom is a popular Indian vegetarian dish featuring tender green peas and earthy mushrooms in a rich, flavorful tomato-onion gravy. It's versatile and pairs well with rice, naan, roti, or paratha. Perfect for a weeknight meal or a comforting dinner, this dish is both hearty and satisfying.
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Heat oil in a Kadai or deep pan over medium heat.
Add cumin seeds and let them splutter.
Add the finely chopped onion and sauté until golden brown and translucent, about 5-7 minutes.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Stir in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Reduce the heat to low. Add turmeric powder, coriander powder, red chili powder, and salt. Sauté for 1-2 minutes, stirring continuously to prevent burning. If the mixture seems too dry, add a splash of water.
Add the sliced mushrooms to the gravy. Mix well and cook for 5-7 minutes, or until the mushrooms release their water and start to soften.
Add the green peas and 1/2 cup water. Bring the mixture to a simmer.
Cover the pan and cook for 5-7 minutes, or until the peas are tender and the gravy has thickened to your desired consistency. If using frozen peas, they will cook faster.
Stir in the garam masala.
If using, stir in the fresh cream and mix well. Cook for just 1-2 minutes more, ensuring the cream doesn't curdle.
Taste and adjust salt if needed.
Garnish with fresh chopped coriander leaves.
Serve hot with your choice of bread (naan, roti, paratha) or rice (basmati rice, jeera rice).
For a richer gravy, you can add 1-2 tablespoons of cashew paste (soak 10-12 cashews in warm water for 15 minutes, then blend into a smooth paste) along with the tomato puree.
Adjust red chili powder to your liking. You can also add a finely chopped green chili along with the ginger-garlic paste for more heat.
If you don't have fresh cream, you can use 2-3 tablespoons of full-fat yogurt (whisked to prevent curdling, add at the end on low heat) or a splash of coconut milk for a different flavor profile.
Any type of edible mushroom (button, cremini, portobello) will work well.
A sprinkle of kasuri methi (dried fenugreek leaves), crushed in your palm, can add a wonderful aroma. Add it along with garam masala.
Can I use canned mushrooms for this recipe?
Yes, you can use canned mushrooms, but fresh mushrooms are recommended for better texture and flavor.
Can I make this dish vegan?
Yes, you can make it vegan by using coconut milk or cashew paste instead of cream and ensuring the oil used is plant-based.
What can I serve with Matar Mushroom?
Matar Mushroom pairs well with naan, roti, paratha, or rice such as basmati rice or jeera rice.
Can I prepare this dish in advance?
Yes, you can prepare it in advance. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.
Can I use dried peas instead of fresh or frozen peas?
Yes, but dried peas need to be soaked and cooked beforehand as they take longer to soften compared to fresh or frozen peas.
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