Mushroom Matar
Tender mushrooms and sweet green peas simmer in a lightly spiced onion-tomato gravy for a comforting North Indian side that goes beautifully with roti, naan, or simple rice.
For 4 servings
- prep · ~10 min
Prep the vegetables.
1.Clean the mushrooms and cut them in halves.2.Finely chop the onions and tomatoes.3.Slit the green chili and chop the coriander leaves. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- saute · ~7 min
Cook the onion mixture.
1.Add the chopped onion and green chili.2.Cook until the onion turns light golden, about 5 to 6 minutes.3.Add ginger-garlic paste and sauté for 1 minute.TIPKeep the heat medium so the onion sweetens without burning. - saute · ~5 min
Make the masala base.
1.Add the chopped tomato 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, about 5 minutes. - saute · ~4 min
Add the mushrooms and peas.
Add the mushrooms and green peas to the pan. Mix well and cook for 3 to 4 minutes so the mushrooms start releasing their moisture.
- simmer · ~10 min
Simmer the curry.
Pour in the water and mix. Cover and simmer on low heat for 8 to 10 minutes, until the peas are tender and the mushrooms are cooked through.
TIPIf you want a thicker curry, cook uncovered for the last 2 minutes. - garnish · ~1 min
Finish with garam masala and coriander.
Sprinkle in the garam masala and coriander leaves. Stir gently and switch off the heat.
- serve
Serve hot.
Serve Mushroom Matar hot with roti, paratha, naan, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not soak the mushrooms; wipe or rinse quickly and dry well so they sauté instead of steaming.
- 2Cook the onion only to light golden, not deep brown, to keep the gravy softer and sweeter.
- 3Let the tomato masala turn thick and glossy before adding mushrooms, or the curry can taste raw and watery.
- 4Mushrooms release a lot of liquid first; wait until that moisture reduces slightly before judging the final gravy consistency.
- 5If using frozen peas, thaw and add them straight in the last simmer so they stay bright and tender.
- 6Add garam masala only at the end to keep its aroma fresh rather than muted by long cooking.
- 7This curry tastes even better after 15 to 20 minutes of resting, when the mushrooms absorb the masala.
Adapt it for your goals.
Vegan
The base recipe is already vegan, so just serve it with vegan flatbreads or rice for a fully plant-based meal.
low oilLow-oil
Reduce the oil slightly and cook the onions with a splash of water as needed; good if you want a lighter everyday sabzi.
restaurant styleRestaurant-style
Finish with a spoon of cream or cashew paste for a richer, smoother gravy that pairs especially well with naan.
jainJain
Skip onion and ginger-garlic, use more tomato and a pinch of hing for a simpler gravy suited to Jain preferences.
Why this is on our healthy list.
Vegetable-Rich Main Side
Mushrooms, peas, onions, tomatoes, and coriander make this curry a wholesome way to include a variety of vegetables in one dish.
Plant-Based Protein Support
Green peas contribute plant protein and make the curry more satisfying, especially when served with roti or rice.
Fiber From Peas and Vegetables
Peas, onions, tomatoes, and herbs add fiber, which helps make this lightly spiced curry filling without being heavy.
Lighter Gravy Option
Because the sauce is based on onion, tomato, and spices rather than cream or butter, it stays comforting yet relatively light.
Frequently asked questions
Yes. Thaw them first if possible, then add as directed during the mushroom stage so they heat through without turning mushy.
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