Matar Mushroom / Mushroom With Green Peas Recipe

Matar Mushroom is a healthy and delicious vegetarian curry in which white button mushrooms are cooked with green peas in a flavorful onion tomato gravy. A simple North Indian style curry that goes well with chapati, naan or as a side dish with Jeera Rice. The curry can be made as a dry preparation or a gravy as per choice. The recipe is vegan and gluten-free.

Health benefits of white mushrooms includes a rich source of Vitamin D and Potassium , cancer prevention, relief from high cholesterol level and diabetes. It also helps in weight loss and strengthens the immune system. 

Mushrooms are healthy, they cook fast and they make me smile as they happen to be my family favourite. When ever we dine out we are sure to order at least one mushroom dish. At home i use them in soups, rice dishes and curries. 

Button Mushrooms cook very fast and pair very well with green peas . They have a bland taste and take up the taste of seasonings very well . Mushrooms and green peas are sauteed and cooked in onion tomato based masala which is mildly spiced with Indian spices. You can make the gravy rich by adding fresh cream if desired. The recipe is easy to follow and the curry is ready under 30 minutes.

What goes into my version of Matar Mushroom? The Ingredients:

• Mushrooms: White button mushrooms quick fast and pair well with green peas.They lend a lovely earthy flavor to the dish and take up the taste of the seasonings very well. Just make sure you wash them thoroughly under running water to remove any mud or dirt, pat dry, chop off the base stalk and either slice or cut them into quarters. Never soak the mushroom in water. You may use Paneer (Cottage Cheese) instead of mushroom in this curry. If using Paneer, add it towards the end, when green peas are cooked.
• Green peas: Either fresh or frozen green peas can be used in this recipe. Frozen ones tend to cook faster than the fresh ones so adjust the cooking time accordingly. I have used fresh green peas.
• Tomatoes: Use fresh ripe red tomatoes for best results. Tomatoes are added to boiling water and cooked for around 5 minutes. On cooling the skin is peeled, seeds are discarded and the tomatoes are pureed using a grinder jar.
• Onions: Finely chopped onions are sauteed and further cooked with tomato puree to form the base of this curry.
• Ginger-garlic-green chili paste: Adds a nice spicy flavor to the dish. Use green chilies as per your spice tolerance.
• Spices: Red chili powder, turmeric and garam masala , cumin coriander powder are the spice powders used in this recipe which make the curry aromatic and flavorful.
• Herbs: Fresh cilantro is used for garnishing. I many times add Kasuri methi (dried fenugreek leaves) also for the aroma.
• Sugar and Salt: A little bit of sugar does not make the curry sweet but it balances the sour and spicy flavors of the curry very well. Add salt as per taste.
• Oil: This recipe is vegan so i have used oil. You may use butter if you do not have any dietary restrictions. Butter makes the curry creamy rich. Little cream can also be added to wards the end for a richer version.

Related Event: 

                                              

This is an old post that i had published in 2017. Today, i have updated this post with new pics and written content, the recipe remains unchanged though. I have many such old posts where i feel the photography is dull or not appealing or the recipe is not up to the mark (at times we keep on changing our recipes to make it a better version of it). Such posts needs to be updated. All thanks to my dear friend and fellow blogger Renu who came up with a Facebook gourmet group, Foodies_redoing old posts, where in a bunch of passionate food bloggers can update their old posts with new photographs and written content fortnightly. This is my 26th entry into the event (11th December 2020). The pic below is my old pic of matar mushroom. One can make out the difference between the old pics and the new ones. Meanwhile do check out Renu's space for some wonderful recipes. I have bookmarked her Roasted garlic and herb Mushrooms to try out next.

                                   

Dietary Notes: 

• Vegetarian curry
• Healthy and nutritious side dish
• Vegan 
• Gluten-free
• Kid friendly

Preparation Time: 10 minutes

Cooking time: 12-15 minutes

Serves : 4

Ingredients: Measurements used - 1 cup = 240 ml

• 200 grams White Button Mushroom
• 1 1/2 cup green peas
• 1 large onion, finely chopped
• 3 medium sized tomatoes, pureed* (refer the notes)
• 3-4 garlic cloves
• 1/2 inch root ginger
• 1 green chilly
• 1 teaspoon red chilly powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1 teaspoon sugar
• Fresh coriander leaves to garnish
• Salt to taste
• 3 tablespoon oil

Method:

1.  Preparations: Wash the white button mushrooms under running water and pat them dry with a kitchen napkin. Remove a bit of base stalk with knife and slice them and keep aside. Grind the garlic, ginger and green chilly together using a grinder jar or crush them using a mortar and pestle. Keep aside until use. Prepare the tomato puree and keep ready. Refer the notes below for the details of tomato puree.

   2. In a wok, heat oil, add green chilly garlic ginger paste and saute until the raw smell goes. Add chopped onions to it and saute them for 1-2 minutes. 

  3. Add tomato puree to the caramelized onions and stir fry the mixture on low to medium flame until oil starts to separate out.

   4.  Add 1 teaspoon sugar followed by spice powders ( Turmeric powder, red chilly powder, cumin coriander powder and garam masala) . Mix the spices well and stir fry for another one minute or so on low flame.

   5. Add green peas and sliced mushrooms to the onion tomato masala and stir fry for 2-3 minutes.

  6. Add 1 cup water and salt and cover cook until the green peas and mushrooms are done.

  7. Garnish the curry with finely chopped fresh coriander leaves and put off the flame. If you wish to have a semi dry curry, cook the curry uncovered further on medium to high flame, until the water reduces to get a  desired consistency.

  8. Serve the matar mushroom curry hot with chapati or rice and salad.

                           

   Recipe Notes:

• Either fresh or frozen green peas can be used in this curry. Frozen green peas take less time to cook , so adjust the water and time of cooking accordingly.
• Button mushrooms can be replaced with paneer (cottage cheese ). If adding, add paneer towards the end, when the green peas are cooked.
• Fresh cream can be added to the curry to make it rich and creamy. Butter can also be used instead of oil. In both cases the curry will not remain vegan.
• Never soak the button mushrooms in water. Wash them under running water and pat dry before cooking.
• To make the tomato puree, wash the tomatoes and make 2 small cuts at the base of each tomato resembling a plus sign. add the tomatoes to boiling water and cook for around 5 minutes. Peel the tomatoes, discard the seeds and puree them using a grinder.
• Few cashews can be blanched and made into a paste and used in the curry to make it creamy rich.

Would Love To Hear From You !

If you have not yet tried the combination of button mushrooms and green peas, do give this version a try. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.

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See you soon with yet another healthy creation from my kitchen. Until then take care and eat right !

Happy Cooking!

Happy Eating!

Regards

Poonam Bachhav

If you are looking for more recipe using green peas, click on the following links - Methi Matar Malai, Matar Paneer, Matar Karanji, Matar Usal, Matar Dalia Kheer, Khoya Matar Makhana, Matar Paratha, Aloo Matar Curry.

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For more mushroom recipes, do check the following posts from this blog

• Kadai Mushroom

• Mushroom Tikka

• Mushroom Masala

• Mushroom Pulao

• Goan Mushroom Xacuti

• Cream Of Mushroom Soup