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Monday, 27 February 2017

Matar Mushroom / Mushroom With Green Peas Recipe

Matar Mushroom is a 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. 

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.

Preparation Time: 10 minutes
Cooking time: 12-15 minutes
Servings : 4

Ingredients: Measurements used - 1 cup = 200ml
  • 200 grams White Button Mushroom
  • 1 1/2 cup green peas
  • 1 large Onion , finely chopped
  • 3 medium sized Tomatoes, pureed
  • 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
  1. 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 crush them using a mortar and pestle. Keep aside until use. Also puree the tomatoes.

   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 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.

  • Fresh or frozen , any 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 ). 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. 
  • Never soak the button mushrooms in water. Wash them under running water and pat dry before cooking.
If you have not yet tried the combination of button mushrooms and green peas, do try out this curry. Do not forget to give your valuable feed back.

For more mushroom recipes, do check my posts on
For more green peas recipes, click on the following :


  1. Hi Poonam, I am very impressed by your work... such a beautiful blog you have. Amazing presentation and awesome recipes. I will follow this blog forever!!!

    1. Hi Anshu , Thank you so much for your kind words and appreciation. Happy Cooking :)