Matar mushroom masala is a flavorful Indian delicacy that brings together the earthiness of mushrooms with the sweetness of green peas in a mouth-watering onion-tomato curry.
Love matar (green peas)? Try this peas with rice recipe for a flavorful twist.
🍄Fun Fact!
Not a Vegetable! Mushrooms aren't technically vegetables; they belong to the fungi kingdom.
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🌟 Reasons to try Matar Mushroom Masala
Wholesome & nutritious - Packed with protein-rich peas, earthy mushrooms, and antioxidant-rich spices.
Vegan & gluten-free - Naturally plant-based and suitable for gluten-free diets, so everyone at the table can enjoy it.
Rich, restaurant-style flavor - The onion-tomato masala base delivers deep, aromatic notes just like your favorite Indian eatery.
Make-ahead friendly - Tastes even better the next day as the flavors deepen, making it perfect for meal prep.
Matar mushroom masala is a traditional Indian dish, where 'matar' refers to peas and 'masala' signifies a blend of spices. In Indian cooking, masala can refer to both dry spice mixes and spiced gravies or curries.
If you're interested in learning more Indian vegetable names, check out this post on Hindi vegetable names to grasp them quickly.
This curried green peas with mushrooms dish is a fantastic meatless meal prepared without cream, making it an excellent choice for vegans and a healthy, dairy-free option!
Ingredients
To make this pea mushroom curry, we need the following things:
Peas (matar) - 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.
See the recipe card for quantities.
How to make matar mushroom masala
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 the onions, tomatoes, 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 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 with peas.
Serving Ideas
Serve hot with roti, naan, stuffed paneer aloo paratha, or poori for a comforting and wholesome Indian meal.
Pair it with cumin rice or plain steamed rice to soak up the flavorful curry.
For a healthy, balanced twist, serve it with quinoa cottage cheese.
A cooling cucumber raita, mixed veg raita, 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.
Fry mushrooms on low heat to avoid burning and ensure even cooking.
Use warm water to adjust the curry consistency if needed.
More Meatless Options
Looking for other recipes like this? Try these:
If you make this Indian matar mushroom masala curry, please comment or share a picture of your mushroom peas version on Instagram with the hashtag #tipsnrecipes
🧾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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