Mushroom Matar ( Mushroom and Peas curry )

 Mushroom is not something we normally associate with Indian cooking . In fact, in most small towns of India it’s hard to find fresh mushrooms. However, because of their ability to absorb different flavours and ease of cooking, they have become widely popular in Indian curries, stir fries etc. I love the soft, meaty texture of mushrooms in everything from pizzas to curries .
Here in Canada, washed, sliced white mushrooms are easily available in each and every grocery store . However, if the mushrooms are not washed , it is recommended to wipe them with a damp paper towel rather than rinsing them as they soak up water like a sponge. You can also give them a very quick rinse and then immediately pat dry with paper towels.
Mushroom Matar Mushroom and peas curry
Mushroom Matar

Sliced white mushrooms – 8 oz/227 grams
Green Peas – 3/4 cup
Onion – 1 medium, chopped
Ginger paste – 1/2 tsp
Garlic paste – 1/2 tsp
Tomatoes – 2 medium, chopped
Turmeric powder – a pinch
Coriander powder – 1/2 tsp
Red chilly powder – according to taste
Salt -according to taste
Whole Garam Masala – 1 tbsp ( 2 green cardamoms, 1 inch piece cinnamon,1 bay leaf, 2 cloves)
Garam Masala powder -1/2 tsp
Heavy Cream -1/4 cup
Cooking Oil – 4-5 tbsp
Cilantro (coriander) leaves – chopped (for garnish)

1) Heat 2-3 tbsp cooking oil and saute the chopped onions until slightly golden. Add the ginger and garlic paste and saute for a few seconds. Then add the chopped tomatoes followed by all the dry spices except garam masala powder (turmeric powder, coriander powder, red chilly powder, salt). Fry on low heat till tomatoes are soft and oil starts oozing out from the gravy.
2) Blend this masala in a blender to get a smooth gravy.
3) Heat 1-2 tbsp cooking oil and add the whole garam masala. When the whole spices start spluttering, add the blended masala and sliced mushrooms. Saute briefly .
4) Add enough water to get the consistency of the gravy that you desire. Remember that we will be adding cream in the end, so keep it slightly thicker than what you prefer. Mushrooms also release a lot of water.
5) When the gravy starts boiling, lower the heat .
6) Add the green peas and garam masala powder. Cover the pan and cook on low heat till oil floats on top and mushrooms as well as peas are tender.  I use frozen peas which cook very quickly, so I add them towards the end. If you are using fresh green peas you need to add them earlier or else boil them before adding.
7) Switch off the flame and add the heavy cream.
8) Garnish with chopped cilantro leaves and serve hot with naan, rotis or rice.

Mushroom Matar Mushrooms and Peas curry recipe

I’m linking this to my Virtual Eid Potluck Party

13 comments on “Mushroom Matar ( Mushroom and Peas curry )

  1. Your mushroom green peas currry is really fabulous. Very tempting. Definitely try it soon. Thanks for visiting my space and leaving such wonderful words.

  2. assalamu alaikum sadaf… i tried your mushroom mattar masala as my first tryst with mushrooms and it came out well… everybody loved it… 🙂

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