Mushroom Matar Masala
A rich and savory North Indian curry featuring tender mushrooms and sweet green peas simmered in a luscious onion-tomato gravy. This restaurant-style dish is perfect with naan or roti for a comforting weeknight meal.
For 4 servings
Sauté the Mushrooms
- Heat 1 tbsp of oil in a wide pan or kadai over medium-high heat.
- Add the cleaned and cut mushrooms. Sauté for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
- Once browned, remove the mushrooms from the pan and set them aside for later.
Prepare the Masala Base (Tadka)
- In the same pan, add the remaining 2 tbsp of oil and heat it over medium heat.
- Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 8-10 minutes, until they become soft, translucent, and start to turn golden brown at the edges.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Cook the Tomato Gravy
- Add the tomato puree to the pan. Cook for 8-10 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala. This step is crucial for a deep flavor.
- Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent the spices from burning.
Combine and Simmer
- Add the sautéed mushrooms and green peas (fresh or frozen) to the masala. Stir gently to coat everything evenly.
- Pour in 1 cup of hot water and add salt. Stir well to combine.
- Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes. This allows the flavors to meld and the peas to become tender.
Finish and Garnish
- Uncover the pan. Stir in the garam masala, crushed kasuri methi, and fresh cream (if using).
- Let it simmer for another 2 minutes on low heat for the final flavors to incorporate.
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Serve hot with roti, naan, paratha, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer, creamier gravy, blend 8-10 soaked cashews with the tomatoes to make a smooth paste.
- 2Don't rush cooking the onion-tomato masala. Allowing it to cook until the oil separates is key to developing a deep, restaurant-style flavor.
- 3Sautéing mushrooms separately prevents them from making the gravy watery and ensures they have a good texture.
- 4Always crush kasuri methi (dried fenugreek leaves) between your palms before adding it to the curry to release its maximum aroma.
- 5If using fresh peas, you might need to simmer the curry for a few extra minutes to ensure they are fully cooked.
- 6The curry will thicken as it cools. Add a splash of hot water while reheating to adjust the consistency.
Adapt it for your goals.
Vegan Version
To make this recipe vegan, simply omit the fresh cream or substitute it with 2-3 tablespoons of cashew cream or full-fat coconut milk.
Add PaneerAdd Paneer
For a Mushroom Matar Paneer, add 150g of cubed paneer along with the mushrooms and peas. You can lightly pan-fry the paneer cubes before adding them for better texture.
Creamier GravyCreamier Gravy
For an extra-rich 'shahi' style gravy, add a paste of 10 soaked almonds or cashews along with the tomato puree. You can also add a tablespoon of melon seeds (magaz) to the paste.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Green peas are an excellent source of plant-based protein, which is essential for muscle repair, immune function, and maintaining overall body health.
Immunity Boosting
Mushrooms are a good source of selenium and B vitamins (like riboflavin and niacin), which play a vital role in supporting the immune system and protecting body cells from damage.
Good for Digestion
The dietary fiber from peas, onions, and tomatoes aids in healthy digestion, promotes the growth of beneficial gut bacteria, and helps prevent constipation.
Source of Antioxidants
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin. These antioxidants help combat oxidative stress and inflammation in the body.
Frequently asked questions
One serving of Mushroom Matar Masala (approximately 1 cup or 305g) contains around 250-300 calories. The exact count can vary based on the amount of oil and cream used.