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A hearty and flavorful North Indian curry featuring tender mushrooms and sweet green peas in a rich, spiced tomato-onion gravy. Perfect for a weeknight dinner, it pairs beautifully with roti or steamed rice.
For 4 servings
Sauté the Mushrooms
Prepare the Gravy Base (Masala)
Cook the Tomato and Spices
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A hearty and flavorful North Indian curry featuring tender mushrooms and sweet green peas in a rich, spiced tomato-onion gravy. Perfect for a weeknight dinner, it pairs beautifully with roti or steamed rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 221.78 calories per serving with 6.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
This recipe is easily made vegan. Simply omit the optional fresh cream or replace it with 2-3 tablespoons of cashew cream or full-fat coconut milk.
For a heartier curry, add 150g of cubed paneer along with the mushrooms and peas. Lightly pan-fry the paneer cubes before adding for better texture.
To increase the heat, add 1-2 slit green chilies along with the onions during the sautéing step.
For a richer, 'shahi' (royal) version, add a paste of 10 soaked cashews and 1 tablespoon of melon seeds (magaz) along with the tomato puree. You can also add a pinch of sugar to balance the flavors.
Mushrooms are a great source of B vitamins, selenium, and potassium, while green peas provide vitamins K and A. These nutrients support energy metabolism, immune function, and bone health.
Both green peas and mushrooms contribute to the protein content of this dish, making it a satisfying and nutritious option for vegetarians and those looking to increase their plant-based protein intake.
The combination of peas, mushrooms, onions, and tomatoes provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Yes, it's a nutritious dish. Mushrooms are low in calories and a good source of B vitamins and selenium. Green peas provide fiber, protein, and vitamins A and K. The tomato-onion base is rich in antioxidants. To make it even healthier, use minimal oil and either skip or use a plant-based cream.
One serving (approximately 1 cup or 270g) contains around 200-250 calories. The exact count can vary based on the amount of oil and the addition of fresh cream.
Absolutely! The recipe is almost vegan by default. Just ensure you use vegetable oil (not ghee) and either omit the optional fresh cream or substitute it with cashew cream or full-fat coconut milk for a similar creamy texture.
You can store leftover Matar Mushroom Curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly on the stovetop or in the microwave before serving.
Yes, while button mushrooms are traditional, you can also use cremini (which are young portobellos) or chopped portobello mushrooms. They will add a deeper, earthier flavor to the curry.