Matar Mushroom Recipe is a classic Indian curry recipe made in one pot using just 3 basic ingredients- matar (peas) and mushroom dunked in rich tomato masala. The best thing I love about mushrooms is that they blend easily with the spices and other vegetables, yet are amazingly delicious. While you may add onion and garlic, I skipped adding them as I made this recipe in Navratri. This savory and spicy mushroom recipe goes well with crispy paratha or chapati. Find More Easy Mushroom Recipes: Mushroom Stir Fry, Mushroom Soup Without Cream, Kadai Mushroom Masala.
Why You Would Love This Recipe?
Gluten Free Vegan Exploding with rich flavors of Indian spices Fresh Ingredients Made without onion and garlic The Best Matar Mushroom Recipe ever!
Ingredients
See the recipe card for exact ratio of the ingredients.
Mushrooms: I have used white button mushrooms as they are commonly available in India. You may use your local variety as well.
Tomato: Since I had to omit onion and garlic, I used fresh tomatoes to make this recipe. I had used chopped tomatoes. You may use the tomato puree or combo of both if you like mushroom as semi-gravy dish. Add fresh cream to make it more creamy but then it wont be low calorie.
Peas: I use the fresh peas as we get amazing variety in India during the winters. As a kid I would have them as raw. Though the frozen would work as well.
Mustard Oil: Being in India means using mustard oil for making spicy curries or masala veggies. Mustard Oil may not be locally available in every location. I suggest using any vegetable oil or Ghee. I love vegetables roasted in ghee.
Spices: Indian spices bring taste to another level. Garm Masala, Amchur, Fennel Seeds, Bay leaf, dried red chilly and bay leaf. I have not used all of these spices for this recipe but you may use them to make it authentic Indian vegetable dish.
How To Make Mushroom Matar Curry Indian Style
Step 1. Wash, Show Sun, Dry and Chop
Wash the mushrooms under fresh water and dry them in sunlight for 2 hours. Tap them dry and chop them in half or as desired. Note: If you don’t wash mushrooms, you may wipe them with a clean damp kitchen cloth and sun dry for a few hrs. Sun drying is an additional step( optional though). I do it for better Vitamin D absorption)
Step 2. Temper Mushrooms
Take a heavy bottomed pan/Kadai and heat mustard oil in it. Flame shall be full. Let the smoke come out for 2-3 min. (This process ensures that mustard oil is not used in raw form) So from a dark yellow color, after burning it for few min, It changes its color to light yellow. Let it cool for a bit and chop tomatoes, green chillies in the meanwhile. Switch on flame and let it be slow. Add Heeng, Jeera to oil.
Once jeera gives crack sound, Add tomatoes and green chillies. Add some salt at this step. Cover with lid. After 3 min, add spices on slow flame.
The tomatoes would not leave much oil as I have used optimum oil (too much oil not just spoils health but taste also). If you think tomatoes are sticking to pan, add little water. Finally add peas (wash peas before using). Add Chopped mushrooms and more salt next. Mix well and cover with lid. The mushrooms would leave water and start shrinking after sometime. It takes about 5 min to get the mushrooms softened. If for some reason mushrooms don’t leave water and veggie sticks to pan, don’t panic. Take a small bowl of water and place it over the lid. the water above lid helps create steam inside and veggies cooked nicely. This tip works for any vegetable.
Step 3. Serve It
You may switch off the flame when water is absorbed fully. You may check manually be pressing a chunk of mushroom or pea. The Matar Mushroom in one pot is ready. Garnish it with coriander leaves and add garam masala and lemon juice. Enjoy it with paratha.
Expert Tips
For making a dry vegetable, always use a heavy bottomed pan or kadai. Avoid using Non-stick as Iron vessels are superb and they add naturally iron to the vegetable and make a crispy one too. trust me my vegetable has never been burnt over years. Mushrooms leave water when cooked as they are rich in water content. Let the vegetable be covered with lid and let it cooked in the steam. If mushrooms don’t leave water, they must be old. Prefer to use the fresh ones. In that case place a bowl of water over the lid. This makes sure that vegetable doesn’t stick to the bottom of the Kadai. This tip would work like a charm with not just mushroom but any dry vegetable. Add a little salt while sauteing onion and tomato. It helps cooks faster.
Stories From Kitchen
Its after a long time that I had made this Mushroom veggie. As a kid, I would eat up at least two bowls of mushroom vegetable. My extended family didn’t like mushrooms and I also avoided it. Its recent only when I read more about Vitamin D and had a word with few Docs about it that I began my healthy journey with it. When I go down the memory lane, I get stuck at our lunch scenes. We used to have little chitchat at dining table and I was a terrible eater. Sometimes so slow that I was all alone, trying to have tiny bites and thinking nothing. As a mother, I feel worried to have a slow-eater daughter. However, I choose to give her space and time to grow. Trusting your kids is really an important part of parenting and knowing them that you have faith in them matters even more. You may also like: More Low-Calorie Veg Recipes:
Cucumber Radish Salad Amla Murabba Recipe- Indian Gooseberry Jam Makhana Chaat Recipe Sweet Potato Chaat (Shakarkandi Chaat) Easy Vegan Latkes (Potato Pancakes)- Gluten Free! Spiced Walnuts Recipe
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