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Matar Mushroom is a classic vegetarian dish found in many North Indian homes and restaurants. It combines the sweetness of green peas (matar) with the earthy, meaty flavor of mushrooms in a spiced onion-tomato base.
The curry is moderately spiced with turmeric, chili powder, coriander powder, and garam masala, while ginger and garlic add depth. Tomatoes give it a tangy base, and optional cashew paste or cream can be added for richness. The dish has a semi-gravy texture, making it versatile — light enough for everyday meals and rich enough for gatherings.
It’s vegan by default if you skip cream or ghee, naturally gluten-free, and a wholesome way to enjoy plant-based protein and fiber.
Sauté Mushrooms & Peas
Heat 1 tbsp oil in a pan. Lightly sauté mushrooms and peas for 3–4 minutes until mushrooms release some water. Set aside.
Prepare Masala
In the same pan, heat 2 tbsp oil. Add cumin seeds. Once they splutter, add onions and sauté until golden brown. Add ginger-garlic paste and green chili, sauté for a minute.
Add Tomatoes & Spices
Add tomato puree, turmeric, red chili powder, coriander powder, and cumin powder. Cook until oil separates.
Simmer Curry
Add sautéed mushrooms and peas. Mix well. Add 1 cup water and salt. Cover and cook 10 minutes on medium heat.
Finish
Add garam masala, kasuri methi, and cream (if using). Simmer for 2 minutes. Garnish with coriander.
Serve hot with roti, naan, paratha, or jeera rice.
Yes. Use more tomatoes, ginger, and kasuri methi for flavor — common in satvik versions.
Yes. Reduce tomatoes and water, cook until masala clings to mushrooms and peas.
Yes, if you skip cream or use coconut cream instead.
Yes. Capsicum, carrots, or paneer can be added for variety.
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