Matar Mushroom is a tasty masala gravy made by cooking peas & mushroom in a tomato based saucy mix & spices. Matar Mushroom is a great side for flatbread like roti, naan and with rice meal as well. Matar Mushroom Recipe is explained in this post with step by step pictures.
Matar Mushroom is nothing but peas mushroom masala. I always wanted to try Mushroom and Peas combo as I have seen and read it as a winning combination.This mushroom peas gravy goes well with both rotis and rice. I always love gravies with soft phulkas , 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 pakka North Indian and mittu takes after me in this 😉 So I always have chapathi dough kneaded and store it in the fridge for 2-3 days, then again make a fresh batch.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.
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📖 Recipe Card
Matar Mushroom
Ingredients
- 1 cup mushroom sliced
- 1/2 cup green peas
- 1 medium sized big onion
- 2 medium sized tomatoes
- 1/2 teaspoon ginger garlic paste
- 1 tablespoon cashews broken
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon garam masala powder
- 1 teaspoon kitchen king masala
- 1 tablespoon coriander leaves for garnish
- salt to taste
To temper:
- 2 teaspoon oil
- 1/2 teaspoon cumin seeds
Instructions
- Chop tomatoes roughly. Grind it to a smooth paste. Soak cashews in water for 15mins.
- Then grind it to a smooth paste. Steam cook peas and set aside.
- Heat oil in a pan - add jeera let it splutter.
- Then add onion, ginger garlic paste and saute till slightly golden then add tomato puree and let it boil for 3mins till raw smell leaves.
- Then add red chilli powder and garam masala powders.
- Cook till the mixture turns dry and there is no raw smell of tomatoes.
- Then add cashew paste. I used Everest Kitchen King Masala.
- Add kitchen king masala, add little water and let the gravy boil.
- Meanwhile dry saute mushrooms in another pan once it shrinks and starts leaving out water, switch off.
- Now add sauted mushrooms and peas.
- Let the gravy simmer for at least 8-10 mins in low flame. If it becomes too thick adjust by adding little water.
- Finally garnish with coriander leaves and switch off.
- Serve Matar Mushroom hot with phulkas or rice.
Notes
- You can even add mushrooms as such but to retain its crunch I sautéed and added at the final stage.
- I used fresh peas so steam cooked and added it. If you are using frozen peas then you can add it as such and cook.
- Adding cashew paste gives a richness to the gravy.
- As we are adding cashew paste, it suppresses the spice, so add more spice than for the usual gravies as mentioned. This gravy is medium spicy.
- If you don't have kitchen king masala then proceed with garam masala alone, add little more than mentioned.
Matar Mushroom Recipe Step by Step
- Chop tomatoes roughly.Grind it to a smooth paste.Soak cashews in water for 15mins.
- Then grind it to a smooth paste.Steam cook peas and set aside.Heat oil in a pan – add jeera let it splutter.
- Then add onion,ginger garlic paste and saute till slightly golden then add tomato puree and let it boil for 3mins till raw smell leaves.Then add red chilli powder and garam masala powders.
- Cook till the mixture turns dry and there is no raw smell of tomatoes.Then add cashew paste.I used Everest Kitchen King Masala.
- Add kitchen king masala, add little water and let the gravy boil.Meanwhile dry saute mushrooms in another pan once it shrinks and starts leaving out water, switch off.
- Now add sauted mushrooms and peas.Let the gravy simmer for atleast 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 phulkas or rice.
Expert Tips
- You can even add mushrooms as such but to retain its crunch I sauted and added at the final stage.
- I used fresh peas so steam cooked and added it.If you are using frozen peas then you can add it as such and cook.
- Adding cashew paste gives a richness to the gravy.
- As we are adding cashew paste, it suppresses the spice, so add more spice than for the usual gravies as mentioned.This gravy is medium spicy.
- If you don’t have kitchen king masala then proceed with garam masala alone, add little more than mentioned.
varsha
Hi sharmi I stumbled upon your blog while searching for white kurma receipe for Phulka and ever since am a regular to your blog
Ramya Venkateswaran
wow super yummy
Bala Saraswathy
Hi is there any alternatives for mushroom
SHARMILEE J
Potato and Paneer should go well for this gravy….
Vaishnavi
Can we skip the cashews? Does it taste gud?
SHARMILEE J
You can skip it and add 1 tsp of fresh cream at the final stage….
Sweetnehu
Hi sharmi, i read ur recrpies n also trued many times. Thos r very easy to cook. Can u plz share sarso ka sag recepie.
JazzE
I replaced paneer with aaloo and IT came out fab