Matar Mushroom | Mutter Mushroom

Matar mushroom is one of those comforting dishes that is made with mushrooms and fresh green peas. It is a simple, homely dish made of regular pantry ingredients like onions, tomatoes, ginger-garlic paste, and everyday Indian spices. The combination of tender mushrooms and sweet peas is a hit and a perfect match for everyday meals, relaxed Sunday lunch, or even for school boxes. It’s one-pot cooking, comfortable for beginners.

What makes matar mushrooms so homely and delicious is the simplicity of the recipe and the humble ingredients. Mushrooms are rich in protein, ranking the nutritional value. The peas add sweetness and the color to the sabzi.  The main ingredients are simmered in onion tomato paste and spiced with masala. This dish is a North Indian-style sabzi, paired well with rotis and white rice.

Jump to:

• About Matar Mushroom
• Ingredients
• How to make Matar Mushroom Step by Step
• Expert Tips
• Serving & Storage
• FAQS
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About Matar Mushroom

Matar mushroom is a delicacy that is flavorful, comforting, and delicious at the same time. It is the perfect balance of spice and sweetness, nutrition and flavors, making it an all-time favorite. This dish is not completed without kasuri methi and garam masala, which bring restaurant-style flavors to your table.

Matar Mushroom is one of the dishes that makes it a weekly presence on our plate, especially when we want a break from dal and sambar. Be it dinner or lunch, this dish is always relished with roti and rice.

Every time we visit the supermarket, my daughter never forgets to add the mushroom to my basket. And every winter, we buy peas to store in our freezer for at least three months. And this dish makes its appearance every week. When the ingredients are readily available in the pantry, cooking is like magic. Just rubbing the wand and ta-da, the food is ready.

I always make mushroom peas combo as I know it is a winning combination. This mushroom peas gravy goes well with both rotis and rice. I always love gravies with soft phulka , hubby enjoys it with rice so I always make roti for me and rice for him.

I can have chapathi / rotis even 3 times a day like a North Indian and mittu takes after me in this. So I always have chapathi dough kneaded and stored in the fridge. So making phulka is always a breeze for me, and mostly I don’t feel like having rice for lunch so the chapathi dough comes to my rescue.

Ingredients

• Mushroom – I have used finely sliced them. You can use the mushrooms as a whole. Sauté it for a few minutes before adding to the base gravy.
• Green peas – I have used fresh peas. I steam cooked them once before adding them to the gravy. If you are using frozen boiling step can be skipped.
• Onion – I have chopped the onions. You can finely slice them and sauté them till translucent.
• Tomatoes – I have used pureed tomatoes. You can add finely chopped tomatoes. Sauté well so they blend perfectly with onions.
• Ginger garlic paste – I have used homemade ginger garlic paste. You can use store-bought. Sauté well until the raw smell goes.
• Cashews – I have used broken cashews. You can use whole too. Soak them in hot water before grinding them so that it makes a fine paste.
• Red chili powder – Adds color and hikes up the spice level.
• Garam masala powder – Adds aroma to the dish. You can add this masala in the end.
• Kitchen King Masala – It is an evergreen flavorful masala that adds a kick to the dish. If you don’t have this masala, you can add extra garam masala.
• Coriander leaves – the fresh leaves add their flavors to the dish.
• Jeera – used to temper and adds flavor.

Why this recipe works

• Classic combination of mushroom and matar.
• Winter special sabzi with fresh matar.
• Minimal masala and maximum flavors
• Rich gravy goes well with rotis and rice
• Perfect for parties and get-togethers
• Lunch box pleaser.

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How to make Matar Mushroom Step by Step

1.Chop tomatoes roughly. Grind it to a smooth paste. Soak cashews in water for 15 minutes.

2.Then grind it to a smooth paste .Steam cook peas and set aside. Heat oil in a pan – add jeera let it splutter.

3.Then add onion, ginger garlic paste and sauté till slightly golden then add tomato puree and let it boil for 3 minutes till raw smell leaves. Then add red chili powder and garam masala powders.

4.Cook till the mixture turns dry and there is no raw smell of tomatoes. Then add cashew paste. I used Everest Kitchen King Masala.

5.Add kitchen king masala, add little water and let the gravy boil. Meanwhile dry sauté mushrooms in another pan once it shrinks and starts leaving out water, switch off.

6.Now add sauteed mushrooms and peas. Let the gravy simmer for at least 8-10mins in low flame. If it becomes too thick adjust by adding little water. Finally garnish with coriander leaves and switch off.

Serve hot with phulka or rice.

Expert Tips

• Sauté Mushrooms Separately – Mushrooms release their moisture when cooked. Saute them on high flame so they get the umami flavor.
• Use fresh Matar – Winter peas are fresh and sweet. If you are using frozen peas, thaw and cook them before adding them to the gravy.
• Cook in low flame – Ensure the onion tomato base gravy is cooked well for a restaurant flavor. No masala can match the slow cooking process.
• Kasuri Methi – Don’t forget to add a pinch of these flavorful dried leaves.
• Balance the water – Add water to the gravy if required. Mushrooms will release their moisture.
• Creamy Texture – You can add extra cashew paste to the gravy or a spoonful of cream for the additional creaminess.

Serving & Storage

Serve this scrumptious Matar Mushroom with warm rotis, laccha paranthas, or even with steamed rice. You can serve fresh cucumber- onions salad along with it. A bowl of curd can add balance. Garnish the sabzi with finely chopped coriander and a drizzle of cream for the final touch.

You can store the leftovers in the refrigerator for 2-3 days. You can also freeze it for up to 2 weeks. However, mushrooms may change their texture slightly while reheating. Add a splash of water to loosen up the gravy. Reheat in low flame, or you might burn the gravy.

FAQS

1.Can I use frozen peas instead of fresh ones?

Absolutely! You can replace the fresh ones with frozen ones. Boil them once before adding them to the gravy.

2.What type of mushrooms work best?

I have used button mushrooms. They are classic and go-to for any recipe. However, you can also use cremini or oyster mushrooms for a change.

3.My mushrooms are slimy – what went wrong?

This happens if the mushrooms are not fresh or aren’t sautéed on high flame. Ensure cooking mushrooms on a high flame for the moisture to evaporate. Don’t cover them.

4.Can I make it without onion and garlic?

Yes, you can. You can add tomatoes, ginger, green chilies, and a bit of cashew paste for additional richness.

5.What can I pair this with?

Roti, naan, laccha parantha, jeera rice, plain steamed rice. You can also serve with buttered pav.

If you have any more questions about this Matar Mushroom Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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