Mushroom Matar Masala
Tender mushrooms and sweet green peas simmered in a rich, spiced onion-tomato gravy. This restaurant-style North Indian curry comes together in about 30 minutes and tastes incredible with naan or steamed rice.
For 4 servings
- prep
Prepare the onion-tomato paste.
1.Roughly chop 2 onions, 3 tomatoes, 1-inch ginger piece, and 5 garlic cloves.2.Blend into a smooth paste in a blender without adding water. Set aside. - saute · ~12 min
Cook the masala base.
1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.2.Add 1 tsp cumin seeds, 1 bay leaf, and 2 crushed cardamom pods. Let them sizzle for 30 seconds until fragrant.3.Pour in the onion-tomato paste carefully. Stir and cook for 8-10 minutes until the oil starts to separate from the masala.4.Add a pinch of turmeric powder, a pinch of red chili powder, 1 tsp coriander powder, and a pinch of garam masala. Sauté for 1 minute until the raw spice smell disappears.TIPCook the paste until the oil separates — this removes the raw onion taste and deepens the flavor. - saute · ~4 min
Sauté the mushrooms.
1.Add the quartered mushrooms to the pan with the masala.2.Sauté for 3-4 minutes until the mushrooms release their moisture and begin to brown slightly.TIPDon't crowd the mushrooms — they should sear and get some color, not steam. - simmer · ~10 min
Add peas and simmer the gravy.
1.Add 1 cup green peas, 1 slit green chili, and 0.5 tsp salt to the pan.2.Pour in 1 cup water and stir well. Bring to a gentle boil.3.Reduce heat to low, cover, and simmer for 8-10 minutes until the peas are tender and the gravy thickens.4.Crush 1 tsp kasuri methi between your palms and sprinkle it in. Stir through.TIPIf the gravy becomes too thick, add a splash of warm water. It should coat the back of a spoon. - garnish
Garnish and serve hot.
Turn off the heat. Transfer to a serving bowl and garnish with 2 tbsp chopped coriander leaves and a few thinly sliced raw onion rings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blend the onion-tomato paste without water to keep the masala thick and flavorful.
- 2Cook the masala until oil separates on the sides — this removes raw onion taste.
- 3Sauté mushrooms in a single layer so they sear, not steam, for better texture.
- 4Crush kasuri methi between your palms before adding to release its aroma.
- 5Adjust gravy consistency with warm water — it should coat the back of a spoon.
- 6For a restaurant-style finish, add a small knob of butter at the end.
Adapt it for your goals.
Vegan
Replace the butter garnish with a splash of coconut milk or vegan cream for richness, and use oil instead of ghee — perfect for plant-based diets.
low oilLow-oil
Reduce oil to 1 tablespoon and dry-roast the cumin seeds before adding paste — ideal for those watching fat intake without losing flavor.
high proteinHigh-protein
Add 200g of cubed paneer after the mushrooms to boost protein content, making it a more filling meal for gym-goers.
jainJain
Skip garlic and onion, use asafoetida (hing) in the tadka, and add a splash of tomato puree — suits Jain dietary restrictions.
Why this is on our healthy list.
Rich in Antioxidants
Mushrooms and tomatoes provide antioxidants like selenium and lycopene, which help combat oxidative stress.
Good Source of Plant Protein
Green peas and mushrooms together offer a moderate amount of plant-based protein, supporting muscle repair and satiety.
Digestive Support
Cumin, ginger, and garlic in the masala aid digestion and may reduce bloating after meals.
Low in Saturated Fat
This dish uses only 2 tablespoons of oil, keeping saturated fat low while delivering rich flavor.
Frequently asked questions
Yes, cremini or oyster mushrooms work well — just adjust cooking time as they may release more or less moisture.
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