Matar Mushroom Curry

Name: Matar Mushroom Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 300 g mushroom (cleaned and halved); 150 g green peas (fresh or thawed if frozen); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped or pureed); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(98)

TASTE SCORE

8/10

Earthy mushrooms and sweet green peas simmer in a simple onion-tomato gravy with warm Indian spices. This everyday curry is comforting, flavorful, and easy to pair with roti, jeera rice, or plain rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

164 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the vegetables.
1.Clean the mushrooms and cut them into halves.
2.Finely chop the onions and tomatoes.
3.Grate the ginger, mince the garlic, and slit the green chili.
saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onions and cook until light golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute.
TIPKeep the heat medium so the garlic cooks gently and does not turn bitter.
saute · ~7 min
Make the masala.
1.Add tomatoes and mix well.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook until the tomatoes soften and the masala looks thick, 5 to 7 minutes.
TIPIf the masala starts sticking, splash in 1 to 2 tablespoons of water instead of adding more oil.
saute · ~4 min
Cook the mushrooms and peas.
1.Add mushrooms and green peas to the pan.
2.Stir well to coat them in the masala.
3.Cook for 3 to 4 minutes until the mushrooms start to shrink.
simmer · ~10 min
Simmer the curry.
Pour in water and stir. Cover and simmer on low heat for 8 to 10 minutes until the peas are tender and the gravy is lightly thickened. Stir in garam masala at the end.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Don't soak mushrooms; wipe them clean so they brown instead of turning watery.
2
Cook the onion only to light golden, not dark brown, to keep the gravy balanced and not bitter.
3
Let the tomato masala turn thick and glossy before adding mushrooms, or the curry will taste raw.
4
Add garam masala only at the end to preserve its aroma in the finished curry.
5
If using frozen peas, thaw and add them straight to the pan so they stay bright and tender.
6
Rest the curry for 5 minutes after cooking; mushrooms absorb the gravy and the flavor deepens.
7
Store leftovers chilled for up to 2 days and reheat gently, as mushrooms can toughen on high heat.

RECIPE VARIATIONS

Adapt it for your goals.

dry style

Dry-style

Use less water and cook uncovered at the end for a semi-dry matar mushroom sabzi that pairs especially well with roti and paratha.

vegan

Vegan

This recipe is already vegan; just serve it with plain rice or dairy-free flatbreads for a fully plant-based meal.

jain style

Jain-style

Skip onion and garlic, then build the masala with tomatoes, ginger, green chili, and a little extra coriander powder for a lighter Jain-friendly version.

restaurant style