Matar Mushroom Curry
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't soak mushrooms; wipe them clean so they brown instead of turning watery.
- 2Cook the onion only to light golden, not dark brown, to keep the gravy balanced and not bitter.
- 3Let the tomato masala turn thick and glossy before adding mushrooms, or the curry will taste raw.
- 4Add garam masala only at the end to preserve its aroma in the finished curry.
- 5If using frozen peas, thaw and add them straight to the pan so they stay bright and tender.
- 6Rest the curry for 5 minutes after cooking; mushrooms absorb the gravy and the flavor deepens.
- 7Store leftovers chilled for up to 2 days and reheat gently, as mushrooms can toughen on high heat.
Adapt it for your goals.
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.
veganVegan
This recipe is already vegan; just serve it with plain rice or dairy-free flatbreads for a fully plant-based meal.
jain styleJain-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 styleRestaurant-style
Puree the tomatoes and finish with a small spoon of kasuri methi for a smoother gravy and a more dhaba-style aroma.
Why this is on our healthy list.
Rich in Vegetables
Mushrooms, peas, onions, tomatoes, and coriander make this curry a vegetable-forward dish with varied nutrients and fiber.
Plant-Based Protein Support
Green peas contribute plant protein, making the curry more satisfying, especially when served with roti or rice.
Lighter Everyday Curry
The gravy is built from onion, tomato, spices, and water rather than cream or butter, keeping the dish relatively light.
Includes Beneficial Aromatics
Ginger, garlic, cumin, and coriander add flavor along with traditional plant compounds used in everyday Indian cooking.
Frequently asked questions
Yes. Thaw them first if possible, then add as directed; they cook quickly and should be simmered only until tender.
