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Mushroom Matar

Dry Stir fry made with mushrooms and green peas. Serve with parathas(flatbread)
Prep Time10 mins
Cook Time10 mins
20 mins
Cuisine: Indian
Servings: 2


  • 8 oz (225g) mushrooms
  • ½ cup peas(fresh or frozen)
  • 3 tablespoon cooking oil
  • ½ cup chopped onions
  • 2 garlic cloves, chopped
  • 2 medium tomates, chopped
  • 2 thai green bird chili, chopped
  • ½ teaspoon ginger, minced
  • ¼ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon red chili powder, or to taste
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon amchoor (dry mango powder)
  • ½ teaspoon kasuri methi(crushed)
  • ½ teaspoon garam masala
  • chopped cilantro to garnish


  • Wipe the mushrooms with paper or damp kitchen towel and using a knife slice them. Don't slice too thin. If using frozen peas, thaw them. Set aside.
  • In a pan/wok/kadhai, on high, heat up the oil to smoky point. Reduce the heat to medium & add the chopped onions & garlic. 
  • When the onions start to soften & lightly brown, add the chopped tomatoes, green chilies, ginger, turmeric, coriander,amchoor and red chili powder and turn heat to medium-low.Let the tomatoes cook down and soften, cook this masala till you see oil separating on sides. 
  • At this point turn heat to medium high & add the sliced mushrooms. Also add pinch of salt. Cook the mushrooms till they are tender. They will slowly release their water and start to shrink in size. I used white button mushrooms & it took they approximately 8 minutes to cook. The time will depend on the variety of mushrooms you are using.
  • Once the mushrooms are sweaty and have shrunk in size, add the peas,adjust the salt, snd also add the kasuri methi . Cover for 5 minutes on medium - low heat and let cook.
  • Finish with garam masala and garnish with chopped cilantro. You can also squirt little lemon juice/vinegar if you like. Serve immediately.