This simple mushroom matar sabzi is everything you want for a comforting vegetarian dinner. The mushrooms soak up all the rich masala flavors while staying juicy with just the right bite. The tender green peas add a gentle sweetness to its savory & satisfying homestyle taste you often don't see on restaurant menus. Pair it with homemade Indian flatbreads for an easy yet special weeknight meal.
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Mushroom matar is a staple in punjabi/north indian homes and during winters, often, mom paired this sabzi alongside plain triangle shaped parathas for dinner. Though any kind of mushrooms work, since I grew up eating it made with white button mushrooms, I stick to using those.
Also, I prefer using sweet green peas work versus the regular green peas for they are a nice contrast against the heat in masala. If you've got a batch of my everyday indian masala at hand, this sabzi takes under 20 minutes to make.
This recipe is simpler and bit different from my mushroom masala recipe. There is no yogurt and the sauce base is much quicker to make with pantry ingredients.
Ingredients
Below is an image showing all the ingredients you need for this recipe. I am writing down substitutes and my notes in the recipe card.
Cleaning The Mushrooms
Using a damp paper towel or kitchen towel, gently wipe the mushrooms to remove any dirt. Do not wash the mushrooms else they become slimy. Imagine them as little sponges, that once washed tend to absorb water. When you will cook them, the dish will turn out bland and watery. I use stems as well.
Lets Make Mushroom Matar Masala
Please refer to the recipe card for detailed instructions and lot of tips.
- Temper oil with whole spices and brown the onions for 5-7 minutes but do not let get too dark.
2. Add the ginger paste and garlic paste. Fry for a minute or until the raw aroma is gone.
3. Add the chopped green chillies and ground spices along with a splash of water. Cook the spices for 2 minutes to do away the raw taste.
4. Add the tomatoes next and cook them on low medium heat until they soften and start breaking down.
5.Cook the tomatoes until they have fully broken down and you see oil bubbles on the surface of the masala.
6. Add the sliced mushrooms and green peas to the tomato onion masala. Mix well and saute for a few minutes. Cover and let cook in their own juices on low heat for 12-15 minutes or until vegetables soften.
7. Open the lid. Add the crushed kasuri methi, amchur powder and garam masala powder.
8. Mix well and let the sabzi simmer for 3-4 minutes. Your mushroom matar masala is ready for serving!
Punjabi Mushroom Matar (Mushroom & Green Peas Curry)
Ingredients
- 8 oz (225g) mushroom I use white mushroom
- ½ cup peas fresh or frozen
- 3 tablespoon cooking oil I use mustard oil
- ½ cup onion finely chopped
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- ¾ cup tomato finely chopped
- 1-2 green chili chopped, adjust quantity to taste
- ¾ teaspoon salt
- 2 tablespoon fresh cilantro leaves chopped, to garnish
Spices (Whole & Ground)
- 2 green cardamom
- ½ inch cinnamon stick
- 2 cloves
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¾ to 1 teaspoon red chili powder (hot), adjust quantity to taste
- ¼ teaspoon amchur powder dry mango powder, or use 1-2 drops of lime juice
- ¼ to ½ teaspoon garam masala powder
- ½ teaspoon kasuri methi dry fenugreek leaves, skip if not available
Instructions
Preparation
- Wipe the mushrooms clean and slice them into thick pieces. If you're using frozen peas, there is no need to thaw them completely. Finely chop the onions and tomatoes, and prepare the ginger & garlic pastes. Keep the spices nearby because this recipe moves pretty quickly.
Cook Matar Mushroom Masala
- Heat oil in a cooking pot over medium heat. Once the oil is warm, add the green cardamom, cinnamon stick, and cloves. Stir them for about 20 seconds until they begin releasing a warm, fragrant aroma. This little step gives the curry a cozy depth of flavor.
- Add the chopped onions and cook them until they soften and turn lightly golden. Stir frequently so they cook evenly without burning. This step takes 5-7 minutes.
- Mix in the cumin seeds, garlic paste and ginger paste along with green chillies. Sprinkle the coriander, red chilli and turmeric powder. Add ¼ cup water. Stir and fry for about 1 to 2 minutes on low heat. You want the raw smell to disappear and the kitchen to start smelling aromatic.
- Now add the chopped tomatoes.Cook them for 7-8 minutes, stirring occasionally, until the tomatoes soften and begin breaking down into a thick base. You will start seeing small oil bubbles on the surface of the masala.
- Add the mushrooms alomg with green peas. Stir well so the vegetables get coated in the spices. At first the pan may seem dry, but don't worry. The cooking time will depend on the variety of mushrooms you are using. Let them cook uncovered for about 5 to 7 minutes, stirring occasionally.
- In 3-4 minutes you will see liquid in the pan. At this point, cover the pot and let everything cook for 5-7 minutes until both mushrooms & peas are tender and everything comes together.
- Crush the kasuri methi between your palms and sprinkle it over the dish. Add the amchur powder and garam masala. Stir gently and cook for one final minute.
- Turn off the heat and finish with a generous sprinkle of fresh cilantro.
- Serve hot with fluffy rice, roti, naan, or even spooned over toasted bread.
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