This Matar mushroom recipe is the perfect way to cast away those meaty cravings. Filled with springy and fresh peas and mushrooms, this meal is both gluten-free and vegan, and full of succulent flavor!
I’ll never say no to mushrooms.
My mother and I always resort to this delicious fungi whenever I have those meaty cravings.
The spices and the method of cooking might be same as paneer do pyaza’s recipe, or shahi paneer’s, but the unique flavors of peas and mushrooms make a whole new delicacy.
Matar mushroom is the ultimate breakfast for meatless Mondays!
What is Matar Mushroom?
This dish is made using only peas and mushrooms with an aromatic blend of various spices.
This matar mushroom recipe originates from the exchange of European and Indian cooking techniques and ingredients during the colonial period.
As mushrooms are often incorporated into European cuisines, they also made their way into Indian cuisine as well.
And due to the green revolution in India, agriculture productivity rose drastically and vegetables like green peas became abundant and affordable to the masses.
Over time, this peas and mushroom recipe came to fruition.
Utensils You’ll Need
- Deep Frying Pan: To cook this matar mushroom recipe.
- Big Tablespoon or Ladle: To saute and stir.
- Blender: To make tomato puree.
Ingredients in This Matar Mushroom Recipe
Boiled Mushrooms: Slice them in halves before boiling. This brings out their flavor and it becomes easier to eat. Mushrooms are full of protein, B vitamins, phosphorous, and potassium, and they even lower the risk of cancer. Check out medical benefits of mushrooms here.
Boiled Green Peas: Just like mushrooms, peas are also a great source of protein. They add color and also bring freshness to the meal. Boil the peas too so that they are perfectly cooked.
Onions: Onions serves as the base of the gravy. Finely chop them up.
Tomatoes: Tomatoes are responsible for the tanginess of the gravy. Blend them to make a puree.
Spices: Spices give pungency to the meal. Coriander powder, turmeric powder, red chili powder, garam masala powder, and cumin seeds are poured.
Green Chilies: Green chilies add some heat to the dish. They are completely optional.
Roasted Besan (gram flour): It binds the gravy together, and gives it a smokey flavor.
Ginger-garlic paste: You can either finely mince ginger and garlic or use readymade paste from the market.
Cashew nut paste: Cashew paste is used because it is a vegan recipe. It provides creaminess to the meal.
Garnishes: Coriander leaves, and dried fenugreek leaves are added as garnishes.
Water: It is used to soften the mushrooms and peas, and also to maintain the consistency of the gravy.
Oil
Salt
How to Make Matar Mushroom
Make the Gravy:
1. Heat oil in a pan on medium heat, add cumin seeds and let them crackle. Now add onions, and saute till golden brown.
2. Add green chilies, ginger-garlic paste, and turmeric powder, and saute.
3. Add the tomato puree and the salt. Saute and cook them for a minute.
4. Now add roasted besan (gram flour), red chili powder, and coriander powder, and saute. Reduce the puree till the oil separates.
Add Peas and Mushrooms:
5. Add the green peas, and cook them for 5-7 minutes. Pour some water to main the consistency, cover, and cook for 5-6 minutes. Add 150 ml of water, and bring it to a boil.
6. Add the mushrooms and cook them for 5-6 minutes. Now cover the pan and cook for 5-6 minutes again for the mushrooms to get soft. Regularly check and saute them to not let them burn.
7. Add garam masala, dried fenugreek leaves and mix well.
8. Finally, garnish it with cashew nut paste, and give it a mix.
9. Your mushroom matar recipe is ready to serve.
Tips & Variations
- Pre-boil the mushrooms and peas to reduce the cooking time.
- Instead of making a puree, finely chop the tomatoes.
- Skip adding green chilies if you want the heat on a lower level.
- You can add fresh cream in place of cashew nut paste.
- Regularly check mushrooms and peas. If they are still not soft, add more water and cook them.
- Add some lemon juice for a sour and acidic punch.
Serving Options
I like to eat matar mushroom with a couple of chapatis along with an icy cold milkshake.
Though It can also be served with rice, the best way to have this meal is with parathas along with curd and pickles.
How to Store
It can be stored in the refrigerator for not more than a couple of days. The mushrooms may start to smell after that point.
Why I like Matar Mushroom
- It is highly nutritious and a good source of protein.
- Perfect for satisfying meat cravings.
- It’s gluten-free and vegan.
Please rate and comment if you make this Matar mushroom recipe so I know how much you like it.
Matar Mushroom Recipe (Peas and Mushroom Recipe)
Equipment
- Deep frying pan
- Grinding jar
- Tablespoon/Ladle
Ingredients
- 2 tbsp Oil
- 1 tbsp Cumin seeds
- 2 medium Onions (chopped)
- 1 nos. Green chilies (optional)
- 1 tbsp Ginger-garlic paste
- ¼ tsp Turmeric powder
- 3 medium Tomatoes (pureed)
- ½ tbsp Roasted Besan (gram flour)
- ½ tbsp Red chilli powder
- 1 tbsp Coriander powder
- ½ cup Green peas
- 200 ml Water
- 200 gms Mushrooms (sliced)
- 1 tsp Garam Masala
Garnishes:
- 1 tsp Dried fenugreek leaves
- 1 tsp Coriander leaves
- 1 tbsp Cashew nut paste
Instructions
- Heat oil in a pan on medium heat, add cumin seeds and let them crackle. Now add onions, and saute till golden brown.
- Add green chilies, ginger-garlic paste, and turmeric powder, and saute.
- Add the tomato puree and the salt. Saute and cook them for a minute.
- Now add roasted besan (gram flour), red chili powder, and coriander powder, and saute. Reduce the puree till the oil separates.
- Add the green peas, and cook them for 5-7 minutes. Pour some water to main the consistency, cover, and cook for 5-6 minutes. Add 150 ml of water, and bring it to a boil.
- Add the mushrooms and cook them for 5-6 minutes. Now cover the pan and cook for 5-6 minutes again for the mushrooms to get soft. Regularly check and saute them to not let them burn.
- Add garam masala, dried fenugreek leaves and mix well.
- Finally, garnish it with cashew nut paste, and give it a mix.
- Your mushroom matar recipe is ready to serve.
Notes
- Pre-boil the mushrooms and peas to reduce the cooking time.
- Instead of making a puree, finely chop the tomatoes.
- Skip adding green chilies if you want the heat on a lower level.
- You can add fresh cream in place of cashew nut paste.
- Regularly check mushrooms and peas. If they are still not soft, add more water and cook them.
- Add some lemon juice for a sour and acidic punch.
