Mushroom Matar Curry Recipe - Mushroom Recipes

Mushroom matar curry recipe with step by step pics- a delicious North Indian style dish made with peas and mushroom.

This curry can be prepared on any special occasion. Mushroom and paneer are two ingredients which go well with most veggies and are often used to make rich curry dishes for vegetarians. In many recipes you can easily replace paneer with mushrooms and vice versa.

You can relish this mushroom matar curry with roti, paratha, naan or along with dal tadka and rice combo. This curry is gluten free.

Step by step matar mushroom recipe:

1. Chop 2-3 medium sized tomatoes, 1 green chili, 2 small peeled garlic clove and 1 inch piece of ginger and grind them into a fine paste. Keep it aside.   
2. Heat 2 tbsp. oil in a pan, add ¼ tsp jeera and fry till it splutters and turn light brown.
3. Add ½ cup finely chopped onion and saute till translucent.
   
4. Add the tomato puree which was prepared in step 1. Stir at regular interval and saute the masala until oil starts floating on the surface.
   
5. Meanwhile, wash, clean and wipe 8-10 mushrooms with a cloth nicely. Slice each into 3-4 pieces.
6. Add the spice powders- ¼ tsp turmeric, ¼ tsp red chili, 1 tsp coriander and ¼ or ½ tsp garam masala.
   
7. Stir and sauté for 2 more minutes, until the spices combine well
8. Add chopped mushrooms and ½ cup frozen peas
   
9. Sauté everything well; till 2-3 minutes. Then add ½ cup water and salt as required.
   
10. Cover the pan with a lid and cook till the peas and mushroom are cooked. Then add1 tsp crushed kasuri methi.
    
11. Lastly add ¼ cup cream and stir occasionally until curry starts simmering.
    
12. Garnish with coriander leaves and serve hot.
    

Mushroom Matar curry recipe below:

Mushroom Matar Curry Prep time Cook time Total  10 min  20 min  30 min Mushroom matar curry- peas and mushroom curry made in North Indian style AUTHOR: Monali RECIPE TYPE: Main CUISINE: North Indian SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=240 ml) 8-10 button mushroom ½ cup peas/ matar (fresh or frozen) 1 medium sized onion, finely chopped (½ cup) 2-3 medium sized tomato, chopped 1 green chili 1 inch piece ginger/ adrak 2 small garlic cloves/ lehsun ¼ tsp turmeric powder/ haldi ¼ or ½ tsp red chili powder ¼ or ½ tsp garam masala powder or Punjabi garam masala 1 tsp coriander powder/ dhania ¼ tsp cumin seeds/ jeera ½ to 1 cup water or as required 1 tsp crushed kasuri methi/ dry fenugreek leaves ¼ cup cream 2-3 tbsp. oil Salt as required DIRECTION Take chopped tomatoes, green chili, peeled garlic and ginger and grind them into a paste. Keep it aside. Wash and clean each mushroom with a cloth nicely and slice each into 3-4 pieces.   Heat oil in a pan, add jeera and fry till it splutters and turn light brown. Add the finely chopped onion and saute till translucent. Add the tomato puree which was ground. Stir at regular interval and saute the masala until oil starts floating on the surface. Add the spice powders- turmeric, red chili, coriander and garam masala. Stir and saute for 2 more minutes until the spices combines well. Add chopped mushrooms and peas Stir and saute for 2-3 minutes. Then add water and salt as required. Cover the pan with a lid and cook till the peas and mushroom are cooked. Then add crushed kasuri methi and mix. Lastly add cream and stir occasionally until curry starts simmering. Garnish with coriander leaves and serve hot. TIPS If you are using frozen peas, then you can follow the steps mentioned above. If you are using fresh peas, then you can pre-cook or steam the peas beforehand and then add to the gravy, once the mushrooms are done. The consistency of the gravy is medium. It should not be very thin, so add little hot water at a time. If the gravy is too thin, adjust the consistency by simmering the gravy without lid. SERVING SUGGESTION Serve steaming hot mushroom peas masala curry with roti, naan or chapatti.