Matar Mushroom - made by simmering mushrooms and green peas in an onion tomato gravy. A delicious Indian curry that's perfect for mid-week dinners.
Note – This recipe has been updated from the archives – first published in March 2015. The recipe is new and improved and I’ve added new images.
If I had £1 for every time I said “there’s nothing in the fridge, I don’t know what to cook” — I’d be rich!
In summer, it’s easy to throw together something light. But when the weather cools, I start craving deep, richly spiced curries.
Since we don’t live particularly close to Indian supermarkets, I can’t always rely on “Indian vegetables” being on hand. That’s why I love this recipe — it uses ingredients you can easily find anywhere. Frozen green peas are a freezer staple in most homes, and mushrooms are available at every local supermarket.
This curry was first published as a korma with a rich cashew-and-apricot gravy. Delicious, yes — but not exactly quick. So I pared it back into a version that’s hearty, comforting, and — best of all — easy to prepare in a hurry. A bit like my quick Indian zucchini (courgette) curry.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Making matar mushroom is pretty simple.
Before prepping the base, I start by sauteing off the mushrooms. This is something I do differently compared with other recipes. I find that cooking the mushrooms first helps evaporate the moisture and prevent soggy mushrooms in the curry. It's the same concept I use for my brinjal bhaji too.
The base is a simple onion tomato masala paste made with cooked down onion, garlic, ginger, green chillies and tomatoes.
The spices are simple Indian spice powders but if you don't have them individually, hot madras curry powder works too.
I add green peas towards the end of cooking, I find they don't need too long to cook. They'll also retain their vibrant green colour and flavour this way.
I like to serve it with whole wheat chapati and a simple side such as curried green lentils dal.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Matar Mushroom
Ingredients
- 500 grams mushrooms
- 250 grams green peas matar
- 1 onion chopped
- 2 tablespoon garlic chopped
- 1 tablespoon ginger chopped
- 1 large green chilli chopped
- 1 large tomato chopped
- 5 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds optional
- ¼ teaspoon hing asafoetida
- 1 teaspoon red chilli powder
- ¾ teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- ½ teaspoon garam masala
- 1 teaspoon dry fenugreek or fenugreek powder
- salt to taste
- coriander to garnish (optional)
Instructions
- Wash the mushrooms, pat dry and cut into desired shape. I cut into four halves.
- Heat 2 tablespoon oil in a pan, add cut mushrooms and sauté for 3-4 minutes on medium heat.
- Remove from the pan and set aside.
- Heat remaining oil in the same pan then add cumin and fennel seeds.
- Once they crackle add hing and chopped onion, sauté for a few minutes or until translucent.
- Now add chopped ginger, garlic and green chillies. Mix well and sauté the mixture for 3-4 minutes or until onions are light brown.
- Add chopped tomatoes, mix and cook until well mushy and oil starts to separate from the onion masala.
- Tip in all the spice powders and salt and combine everything.
- Add 1 cup water, bring it to a boil then add sauteed mushrooms.
- Cover the pan with a lid and cook the mushrooms on medium heat for 5 minutes.
- Add frozen peas and further cook the curry for 2-3 minutes.
- The curry shouldn't be watery or too dry. Sprinkle fenugreek leaves or powder and mix well.
- Turn off the heat, sprinkle chopped coriander and serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Kristi says
I tried this last night as one of my kids recently pointed out that they like mushrooms. My oldest daughter said it tasted better than when we go out for Indian (which is great because our favorite restaurant just moved 30 minutes away from us).
Hayley says
Hi Kristi, thank you for your comment. So happy to hear the curry turned out great for you! Hope you don't miss your favourite restaurant too much!! There are more curry night recipes on the blog you may like to try.
Hayley x
Kristen says
I cannot wait to make this!!! I am always looking for new ideas!
Denisse Salinas says
This looks really tasty and interesting! Sounds fun to make, with all the spices! Love vegan curries!
Dahn @savorthebest says
So glad you started liking mushrooms, they are such an amazing food and I am betting they go super well with the apricot and cashew gravy.. gotta try this
Jae says
I like your presentation.. made the dish looks so enticing.. Thanks for sharing.
From: Calleigh K @theForkBite
Sandi says
I love finding new dinner ideas like this.
Joyful says
Looks so yummy! Your food photos are very nicely presented. Love the Blue Willow plate.
kitchen queen says
delicious lip smacking and finger licking gravy.
Shri says
Jagruthi loved the first mushroom shot.