Matar Mushroom Curry

Matar Mushroom Curry

Matar mushroom curry is a simple tomato based curry made with green peas and mushrooms.

I have used button mushroom variety is used in this recipe, but any mushroom variety would work. This curry goes well with most Indian breads. I like to serve it along with hot poori. If you want to know how to make perfect poori, look for the recipe here.

Indian meal ideas

Check out my other favorite side dish recipes below,

matar mushroom

Preparation before you begin the recipe,

  • Slice the mushrooms,
  • finely chop the onions,
  • puree the tomatoes or finely dice it and keep it aside.
  • Grate your ginger garlic paste

Step By step Pictorial for easy understanding

Take wide pan, add oil to it, add the cinnamon stick, cumin seeds and allow it to crackle. Once it does, add the finely chopped onions and little salt and cook it until the onions are soft and translucent. 

Next add the ginger garlic paste and cook it until the raw smell is gone. 

Next, add the pureed tomatoes and cook until the tomatoes are cooked and

Once you see the oil glistening on the sides, add the spice powders, red chilli and coriander powder and cook on medium heat for a few minutes. 

Then, the mushrooms and green peas and salt as required and mix it well. Cover and cook for about 5 minutes on medium flame until the mushrooms are softened and shrunk a bit. 

Next, add water and cover and cook for another 5 minutes on medium flame. When the mushrooms are cooked and the curry begins to boil on all sides and slightly thickened. Turn off the flame and transfer to your serving dish. 

Matar Mushroom Curry

Ingredients

  • 2-3 tbsp Oil
  • 1/2 inch Cinnamon stick
  • 1 tsp Cumin seeds
  • 1 medium sized Onion finely chopped
  • 2 large tomatoes pureed or Finely Chopped
  • 1 tsp Red chilli powder
  • 1 tsp coriander powder
  • Coriander leaves for garnish
  • 1 tsp Ginger garlic paste
  • 1 tsp Salt add to taste
  • 1/2 cup Water
  • 20 no.s button mushrooms
  • 1 cup frozen green peas or fresh cooked peas

Instructions

  • Prep work, slice the mushrooms, finely chop the onions, puree the tomatoes or finely dice it and keep it aside.
  • Take wide pan, add oil to it, add the cinnamon stick, cumin seeds and allow it to crackle. Once it does, add the finely chopped onions and little salt and cook it until the onions are soft and translucent.
  • Next add the ginger garlic paste and cook it until the raw smell is gone.
  • Next, add the pureed tomatoes and cook until the tomatoes are cooked and you see the oil glistening on the sides.
  • Next, add the spice powders, red chilli and coriander powder and cook on medium heat for a few minutes.
  • Next, add the mushrooms and green peas and salt as required and mix it well. Cover and cook for about 5 minutes on medium flame until the mushrooms are softened and shrunk a bit.
  • Next, add water and cover and cook for another 5 minutes on medium flame. When the mushrooms are cooked and the curry begins to boil on all sides and slightly thickened. Turn off the flame and transfer to your serving dish.
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3 Comments Add yours

  1. This looks incredible, I’ll have to try it!

  2. Great post 😁

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