Loading...
A simple yet delicious North Indian curry where earthy mushrooms and sweet green peas are simmered in a savory onion-tomato gravy. Perfect for a quick weeknight dinner, this dish comes together in under 45 minutes and pairs beautifully with roti or rice.
For 4 servings
Sauté Onions
Prepare the Masala
Cook Mushrooms and Peas
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A simple yet delicious North Indian curry where earthy mushrooms and sweet green peas are simmered in a savory onion-tomato gravy. Perfect for a quick weeknight dinner, this dish comes together in under 45 minutes and pairs beautifully with roti or rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 184.8 calories per serving with 6.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
To make this dish vegan, use a neutral oil instead of ghee and either omit the fresh cream or substitute it with a plant-based cream like cashew or coconut cream.
For a heartier curry, add 150g of cubed paneer along with the mushrooms and peas. Lightly fry the paneer cubes in a little oil before adding for an improved texture.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the other spices for extra heat.
Mushrooms, particularly button mushrooms, contain selenium, a powerful antioxidant that helps protect body cells from damage and supports the immune system.
Green peas are an excellent source of plant-based protein and dietary fiber, which aids in digestion, promotes satiety, and helps manage blood sugar levels.
This curry is relatively low in calories and fat, making it a suitable choice for those managing their weight, without compromising on flavor or satisfaction.
Yes, Mushroom Matar is a nutritious dish. Mushrooms are low in calories and a good source of B vitamins and selenium. Green peas provide fiber, protein, and essential vitamins. The dish is relatively low in fat, especially if you use oil instead of ghee and limit the cream.
A standard serving (about 1 cup) of Mushroom Matar contains approximately 150-200 calories, depending on the amount of oil/ghee and cream used. This makes it a great option for a light yet satisfying meal.
Absolutely! Frozen peas work perfectly in this recipe and are often sweeter and more tender than some fresh varieties. You can add them directly to the curry without thawing.
To thicken the gravy, you can simmer it uncovered for a few extra minutes to allow excess water to evaporate. Alternatively, adding a paste of blended cashews (as mentioned in the tips) will naturally thicken the curry and add richness.
Mushroom Matar pairs wonderfully with Indian breads like roti, chapati, naan, or paratha. It also goes well with steamed basmati rice or jeera rice.