Punjabi Mushroom Matar (Mushroom & Green Peas Curry)
Enjoy this flavorful Mushroom and Peas Masala made with tender mushrooms, sweet peas, aromatic spices, and a rich tomato-onion base. An easy, comforting Indian-style dish perfect with rice or naan.
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.
If the tomatoes seem too dry while cooking, add a splash of water to help them soften faster.
Mushrooms naturally release a lot of water as they cook. They will slowly release their water and start to shrink in size. Avoid adding water.
Don't overcook the mushrooms. They should stay juicy and tender rather than becoming rubbery
For a richer, restaurant-style finish, stir in a tablespoon of cream or a small knob of butter right at the end.
Tried this recipe?Let us know how it was!