Matar Mushroom Masala
A rich and comforting North Indian curry where tender mushrooms and sweet green peas come together in a creamy, spiced tomato-onion gravy. This homestyle recipe comes together quickly with basic pantry spices, making it perfect for both weeknight dinners and special occasions. Serve it with naan, roti, or steamed rice for a satisfying meal.
For 4 servings
- prep
Clean and prep the mushrooms and peas.
1.Wipe 250g mushrooms with a damp cloth to remove dirt. Trim stems and quarter each mushroom.2.If using fresh peas, shell them to yield 1 cup. If frozen, leave them to thaw on the counter. - fry
Sauté the mushrooms until golden.
1.Heat 1 tbsp oil in a kadhai over medium-high heat.2.Add the quartered mushrooms and stir-fry for 3-4 minutes until they release water and turn golden.3.Transfer the mushrooms to a plate and set aside.TIPDon't overcrowd the pan — mushrooms need space to sear, not steam. - temper · ~1 min
Make the tempering with whole spices.
1.In the same kadhai, heat the remaining 1 tbsp oil and 1 tsp ghee over medium heat.2.Add 1 tsp cumin seeds and let them splutter for 30 seconds.3.Add 1 bay leaf, 1-inch cinnamon stick, and 3 crushed green cardamom pods. Sauté until fragrant, about 20-30 seconds. - saute · ~15 min
Build the onion-tomato base.
1.Add 2 finely chopped medium onions to the kadhai. Cook until deeply golden brown, stirring occasionally, about 7-8 minutes.2.Add 1 tbsp ginger-garlic paste. Sauté until the raw smell disappears, about 1 minute.3.Add 3 finely chopped tomatoes. Cook until they soften completely and oil starts to separate from the masala, about 5-6 minutes.TIPCaramelizing the onions properly is the secret to a rich, deep-flavored gravy. Patience here makes all the difference. - saute · ~1 min
Add the spice powders and bloom them.
1.Lower the heat. Add 1 pinch turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp cumin powder.2.Stir continuously for 30-40 seconds to bloom the spices in the oil without burning them.3.If the masala sticks to the pan, sprinkle 2-3 tbsp water to loosen it.TIPKeep the heat low when adding spice powders. Burnt spices will make the entire dish bitter and unpalatable. - simmer · ~12 min
Simmer the gravy with peas and mushrooms.
1.Add the sautéed mushrooms and 1 cup green peas to the masala. Stir well to coat them with spices.2.Pour in 1 cup water and add 0.5 tsp salt. Stir to combine.3.Bring the gravy to a gentle boil, then lower the heat. Cover and simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.4.Stir occasionally to prevent the bottom from scorching. - mix · ~2 min
Finish with garam masala and kasuri methi.
1.Remove the lid. Sprinkle 1 pinch garam masala and 1 tbsp crushed kasuri methi over the curry.2.Stir gently and let it simmer uncovered for 2 more minutes for the flavors to infuse.3.Taste and adjust salt or chili powder if needed.TIPAlways add kasuri methi and garam masala at the very end to preserve their delicate aromas. Crushing the dried leaves between your palms releases their essential oils. - garnish
Garnish with fresh coriander and serve hot.
Transfer the Matar Mushroom Masala to a serving bowl. Sprinkle generously with 2 tbsp freshly chopped coriander leaves. Serve immediately with hot rotis, naan, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wipe mushrooms with a damp cloth instead of washing them to prevent waterlogging.
- 2Sauté mushrooms on high heat in a single layer for a golden sear, not a steamed texture.
- 3Caramelize the onions until deep golden brown for a rich, sweet gravy base.
- 4Bloom the spice powders on low heat for 30-40 seconds to unlock their full flavor.
- 5Crush kasuri methi between your palms before adding to release its aromatic oils.
- 6Add garam masala and kasuri methi only at the end to preserve their delicate aroma.
- 7Simmer the curry covered for 10-12 minutes to let the mushrooms absorb the spices.
Adapt it for your goals.
Vegan
Replace the 1 tsp ghee with an extra 1 tsp of any neutral oil. The rest of the recipe is naturally vegan — mushrooms, peas, and the plant-based gravy base are all vegan-friendly.
low oilLow-oil
Reduce the oil and ghee to 1 tbsp total. Use a non-stick pan and add a splash of water when sautéing onions to prevent sticking. This cuts down on fat while keeping the core flavors intact.
high proteinHigh-protein
Add 1/2 cup of cubed paneer or boiled chickpeas along with the mushrooms. This boosts the protein content without altering the classic North Indian flavor profile.
extra spicyExtra-spicy
Increase the red chili powder to 1.5 tsp and add 2-3 slit green chilies while sautéing the onions. This variation is for heat-seekers who want a fiery kick.
Why this is on our healthy list.
Rich in Plant Protein
Mushrooms and green peas together provide a good plant-based protein source, supporting muscle maintenance and repair.
High in Dietary Fiber
Peas and mushrooms are naturally high in fiber, which aids digestion and promotes a feeling of fullness.
Packed with Antioxidants
Turmeric, cumin, coriander, and fenugreek leaves are rich in antioxidant compounds that help combat oxidative stress.
Low in Saturated Fat
This dish uses a minimal amount of ghee and oil, keeping the saturated fat content low while still delivering rich flavor.
Boosts Iron Absorption
The combination of vitamin C from tomatoes and spices like cumin and coriander can enhance the absorption of iron from the peas.
Frequently asked questions
Fresh mushrooms are strongly recommended because canned mushrooms are already cooked and will turn mushy. If you must use canned, drain them well and skip the initial sauté step.
