Matar mushroom masala is a flavorful Indian delicacy that brings together the earthiness of mushrooms and the sweetness of green peas in a mouth-watering onion-tomato curry.
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About matar mushroom masala
Matar mushroom masala is a traditional Indian dish where matar refers to peas and masala signifies a spice blend or mixture of spices. In Indian cooking, masala can refer to both dry spice mixes and spiced gravies or curries.
If you're eager to explore Indian vegetable names, this post on Hindi vegetable names can help you learn them fast.
This curried green peas and mushrooms dish is a fantastic meatless meal prepared without cream, making it an excellent choice for vegans and anyone looking to include more plant-based dishes like white lentils, black chickpeas, and kidney beans in their diet.
Reasons to 💕this curry mushrooms
- Nutritious as mushrooms are packed with protein and antioxidants, while peas add fiber and natural sweetness.
- Great plant-based alternative for those looking for a hearty and satisfying dish.
- Mushrooms have a meaty texture and umami flavor, making them a popular substitute for meat in vegetarian and vegan dishes.
- A perfectly safe option for those who are gluten or lactose-intolerant, as well as vegans.
Ingredients
To make this peas mushroom curry, we need the following things:
- Peas - Fresh or frozen.
- Mushrooms - I use cup mushrooms typically known as white button mushrooms (in Australia) that are slightly matured, resulting in a larger and more pronounced flavor than their younger version. Use whatever mushrooms you have.
- Curry paste - I rely on homemade curry paste or masala paste prepared with onions, garlic, ginger, tomatoes, and green chilies. It makes a flavorful base giving the mushrooms and peas a deep, well-rounded taste.
- Spices - Salt, turmeric, chili powder, cumin seeds, and garam masala.
- Oil for frying.
See the recipe card for quantities.
How to make matar mushroom masala
Follow the easy steps to make yummy Indian mushrooms curry or watch the matar mushrooms video on YouTube:
Mushroom Preparation
Soak the mushrooms in lukewarm salted water for 2 minutes. Rinse them thoroughly, gently scrubbing the surface to remove any impurities. Pat them dry with a napkin or paper towel.
Slightly trim the tip of the mushroom stem. If the mushrooms are large, cut them into four pieces; otherwise, slice them in half. Fry them in oil on low heat until they turn golden. Set them aside.
Masala Preparation
In a blender or food processor, combine onions, tomato, garlic, ginger, and chillies and blend them into a paste/puree. Heat oil in a pan and add cumin seeds. Sauté until they turn aromatic. Add the above-prepared paste and cook over medium heat for about 10 minutes, stirring occasionally, until the raw smell disappears.
Note - I used homemade pre-made masala paste in this recipe, so I skipped the masala preparation and directly added 3–4 tablespoons of this curry paste after sautéing the cumin seeds.
Combine mushrooms and peas
Add all the spices and cook for 2–3 minutes, stirring continuously until well combined and aromatic. Stir in the fried mushrooms and sauté for 1–2 minutes. Then, add the green peas and cook on low heat for another 2–3 minutes.
Add water depending on the desired consistency. Mix well to combine all the flavors. Cover the pan with a lid and cook on low heat for 7-10 minutes, allowing the mushrooms and peas to soften and absorb the masala flavors. Stir occasionally.
Garnish with chopped coriander and serve warm curried mushrooms and peas.
Serving Ideas
- Serve hot with roti, naan, paratha, or poori for a comforting and wholesome Indian meal.
- Pair it with cumin rice or plain steamed rice to soak the flavorful curry.
- For a healthy balanced twist, serve it with quinoa cottage cheese.
- A cooling cucumber, mixed veg, or boondi raita balances the spices beautifully.
- A spoonful of green coriander mint, tangy tomato-onion, or chili chutney enhances the flavors.
- A side of cucumber beet salad or nutty vegetable salad enhances the dish with a refreshing burst of flavors and vibrant greens.
- Pickles like mango, lemon, and yellow pickled cauliflower go well with this mushroom peas recipe.
FAQ
Button mushrooms or cremini mushrooms are perfect for this recipe as they hold their shape well and easily absorb the flavors. You can also use oysters or shiitake mushrooms for a different texture.
Yes, you can fry canned mushrooms, but keep in mind that canned mushrooms are stored in brine, which makes them salty and watery, so it may affect their texture and flavor. To improve their taste and consistency, rinse them under running water and pat them dry with a paper towel before frying
Tips
- Avoid soaking mushrooms too long, as they absorb water quickly and can become soggy.
- Pat dry mushrooms before cooking to prevent excess moisture in the dish.
- Rinse fresh peas (if you use them) thoroughly in water before using.
- Fry mushrooms on low heat to prevent burning and ensure even cooking.
- Use warm water to adjust the curry consistency if needed.
Related
Looking for other recipes like this? Try these:
Recipe
Matar Mushroom Masala
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Ingredients
- 800 g Mushrooms
- 400 g Peas
- 3 Onions
- 4-5 Garlic
- 1 inch Ginger
- 2 Tomatoes
- 2 Green chillies
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 teaspoon Turmeric
- 1 teaspoon Chilli powder
- 1 teaspoon Garam masala
- 4 tablespoon Oil
Instructions
- Rinse the mushrooms in warm salted water, gently scrubbing the surface to remove impurities. Pat them dry with a napkin or paper towel.
- Slightly trim the tip of the mushroom stem. If the mushrooms are large, cut them into quarters; otherwise, slice them in half. Fry them in oil over low heat until golden, then set them aside
- Combine onions, tomato, garlic, ginger, and chillies in a blender or food processor and blend them into a paste/puree.
- Heat oil in a pan and add cumin seeds. Sauté until they turn aromatic. Add the above-prepared paste and cook over medium heat for about 10 minutes, stirring occasionally, until the raw smell disappears.
- Add all the spices and cook for 2–3 minutes, stirring continuously until well combined and aromatic. Stir in the fried mushrooms and sauté for 1–2 minutes. Then, add the green peas and cook on low heat for another 2–3 minutes.
- Add water depending on the desired consistency. Mix well to combine all the flavors. Cover the pan with a lid and cook on low heat for 7-10 minutes, allowing the mushrooms and peas to soften and absorb the masala flavors. Stir occasionally.
- Garnish with cilantro leaves and serve warm mushrooms peas masala with bread or rice!
Video
Notes
- Do not soak mushrooms too long, as they quickly absorb water and become soggy.
- Dry mushrooms thoroughly before cooking to avoid excess moisture in the dish.
- If you use fresh peas, rinse them well under running water before adding them.
- Fry mushrooms on low heat to prevent burning and ensure even cooking.
- Use warm water to adjust the curry’s consistency if required.
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Nutrition
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