Matar Mushroom Recipe | Like a Restaurant style at Home

Matar Mushroom is a mouth-watering, healthy Indian curry made with green peas (mutter) and mushrooms in an onion-tomato-based gravy. Perfect for lunch or dinner both, this recipe is loved for its rich taste and nutritional benefits. If you are a beginner or an experienced cook, with this step-by-step guide you could prepare a restaurant-style Mutter Mushroom curry right in your kitchen.

Ingredients:

For the Curry:

• 200 g mushrooms sliced
• 1 cup fresh/frozen matar ( green peas )
• 2 medium-sized onions finely chopped
• 2 medium-sized tomatoes pureed
• 1 tsp ginger-garlic paste
• 2 green chilies slit
• 2 tablespoons oil or ghee
• ½ teaspoon cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ¼ cup fresh cream optional for richness
• Salt according to taste

Garnish:

• Chopped fresh coriander leaves
• A pinch of kasuri methi (dried fenugreek leaves)

Step-by-Step Instructions

Step 1: Preparation of Ingredients

1. Wash the mushrooms thoroughly and slice them evenly.
2. If using fresh peas, boil them until soft. If using frozen peas, rinse them with water and set aside.

Step 2: Cooking the Base Gravy

1. Heat oil or ghee in a pan on medium heat.
2. Add cumin seeds and let them splutter.
3. Add the finely chopped onions and sauté until golden brown.
4. Add the ginger-garlic paste and green chilies, mix well and cook till the raw smell disappears for 1 to 2 minutes.
5. Add the tomato puree and cook till oil separates from the mixture.

Step 3: Add spices

1. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2 to 3 minutes.
2. Let the spices blend with the gravy.

Step 4: Add Mushrooms and Matar (Peas)

1. Add the sliced mushrooms and green peas to the pan.
2. Mix well, ensuring the vegetables are coated with the gravy.
3. Cover the pan and let it simmer for 8-10 minutes until the mushrooms are cooked and tender.

Step 5: Finish the Curry

1. Add garam masala and fresh cream (if using) to enhance the flavor and texture.
2. Pound a little kasuri methi in your hands and add the powder on the curry.
3. Garnish with fresh coriander leaves.

Step 6: Serve

• Serve Mutter Mushroom curry hot with roti, naan, paratha or even steam rice to satisfy the stomach.

Tips to Perfectly make Matar Mushroom Curry

1. The mushroom must be fresh, firm in taste, and must have an apt texture to eat.
2. One should have an ideal level of spiciness.
3. For a vegan version, omit the cream or substitute it with coconut cream.
4. For smokiness, you can lightly roast the mushrooms before adding them to the gravy.

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FAQ

Q: Can I make this curry without tomatoes?

A: Yes, you can substitute tomatoes with yogurt or cashew paste for a creamy and tangy flavor.

Q: How do I store leftover Mutter Mushroom curry?

A: Store the curry in an airtight container and refrigerate. It remains fresh for 2 days. Reheat on low heat before serving.

Q: Can I use canned peas in place of fresh or frozen peas?

A: Yes, you can use canned peas, but be sure to wash them very well before including them in the curry.

Q: What can I have with Mutter Mushroom curry?

A: It pairs beautifully with Indian breads like roti, naan or paratha and also with steamed rice or jeera rice.

Q: Is this recipe gluten-free?

A: Yes, this Mutter Mushroom recipe is naturally gluten-free because it contains no wheat-based ingredients.