Matar mushroom is a delicious tasty curry (gravy) had as side dish for chapati, rice and other flatbreads. Step by step recipe.
When matar is in season during winter in India, we can do a variety of side dish with it's combination.
Check out my Mushroom fried rice and aloo matar gravy recipe in this website.
Jump to:
Yes, yes, yes! I finally made a dish at home with mushrooms👏 ! I have made once, few years back, but I totally spoilt the dish.
My milk in the gravy broke and the gravy was not at all looking or tasting nice making it worse with the mushrooms.
That too I made it to someone who visited us😔. After that I never dared to buy or try mushrooms at home as my family also never eat mushrooms.
I eat mushrooms in the pizza or if it is in any of the dish along with other vegetables. But buying and cooking at home, never!
As I don't even know how to handle it and I didn't like to even touch it.
Couple of incidents in which I tasted in restaurants due to compulsion of my friends, made it worse.
The piece of mushroom I put in my mouth was spoilt and you know how an old mushroom would smell. Terrible.
Now again Sangeeta showed me a mushroom matar which I thought should try and see for one last time.
I bought mushrooms and first I tried fried rice with it. It was eaten by both Vj and Aj, but I am not sure if they had it since I made it.
But with the rest of the mushrooms, I made this gravy today and Aj loved it with jeera rice and dal palak.
He said he will eat again but with one condition, only with rice, not with roti.
Anyways I was happy that I could make a recipe with mushroom and made him eat too😊. Thank you for the cute towel, plate Sharmi 😉
Recipe card
Matar Mushroom masala recipe
Ingredients
- 8 Mushroom
- ½ cup Green peas I used fresh
- 3 Tomato large
- 2 green chilli
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Red chilli powder Kashmiri (mild)
- 1 teaspoon Coriander seeds powder
- ½ teaspoon Garam masala powder
- ¼ teaspoon Turmeric
- ¼ cup Cream
- ½ cup Milk
- 3 tablespoon Coriander leaves chopped
- 1 tablespoon Kasoori methi
- Salt
To temper
- 2 tablespoon Oil
- 1 Cardamom
- ½ inch Cinnamon
- 1 teaspoon Cumin seeds
Instructions
- Cube the tomatoes roughly and grind it firstly to make it as a puree along with green chillies.
- I recommend buying white button mushrooms.
- In a kadai, heat oil, temper with the items given under 'To temper' table.
- When cumin splutters, add the tomato puree, ginger garlic paste, mix well and fry covered for 5 minutes. It will splutter a lot, so better cover it.
- Then add red chilli, coriander, turmeric powders, kasoori methi and salt.
- Mix well and fry for another 4 minutes or until oil separates.
- After that add matar and little water.
- Cook covered furthermore for 2 minutes or until almost done.
- Meanwhile you can cut the mushrooms. I removed the stem and the black part under the mushroom, but its optional, you can just quarter the mushroom into four.
- Add the mushrooms to the masala and ½ cup water. Simmer for 4 to 5 minutes.
- The mushroom should get cooked. Add garam masala at this stage and mix well.
- After that add cream slowly while mixing in low flame. Add another ½ cup water and let it cook for a minute.
- Pour milk and more water to this and keep in low flame. Never put the flame in high at any point after adding cream and milk. Also you have to add gradually as you mix.
- After 2-3 minutes, add coriander leaves and switch off the flame.
Notes
- Always use fresh mushrooms, cook the same day as you buy to avoid stinky mushrooms.
- The gravy can be made no onion no garlic by skipping the ginger garlic paste.
- You can grind ginger along with tomatoes in that case.
- This gravy is very tangy, so make sure you add cream and milk. If you do not have cream, you can also add lots of milk to balance the tanginess.
Step by step
- Cube the tomatoes roughly and grind it firstly to make it as a puree along with green chillies.
- I recommend buying white button mushrooms. In a kadai, heat oil, temper with the items given under 'To temper' table.
- When cumin splutters, add the tomato puree, ginger garlic paste, mix well and fry covered for 5 minutes.
It will splutter a lot, so better cover it. Then add red chilli, coriander, turmeric powders, kasoori methi and salt and mix well.
Fry for another 4 minutes or until oil separates. - After that, add green peas (matar) and little water, cook covered for 2 minutes or until almost done.
Meanwhile you can cut the mushrooms. I removed the stem and the black part under the mushroom, but its optional, you can just quarter the mushroom into four. - Then add the mushrooms to the masala and ½ cup water. Simmer for 4 minutes.
- The mushroom should get cooked. Add garam masala at this stage and mix well.
- Furthermore, add cream slowly while mixing in low flame. Add another ½ cup water and let it cook for a minute.
Pout milk and more water to this and keep in low flame. Never put the flame in high at any point after adding cream and milk.
Also you have to add gradually while you mix. - After 2-3 minutes, add coriander leaves and switch off the flame.
Serve matar mushroom with any mild pulao. We had with jeera rice.
Anu Shoj says
nice earthy combo with rich gravy..
Cheers
Anu @ RasA-svAda
Priyanka Manivannan says
I m a big follower of ur blog.. U r doing a great work.. I like all ur recipes.. Most south Indian recipes r the exact same way my mom makes.. So I was very happy to find the blog at first.. Now my routine is to check ur blog directly for the recipes instead of google.Mushroom matar looks very delicious
Naga says
Simple and mouthwatering recipe . Is that the mushroom that you buy from ntuc fair price
Nivedhanams Sowmya says
that is looking so awesome!!! love the side dish for roti!!
Raks anand says
Yes
Raks anand says
Thank you 🙂
Arjunan Akilandeswari says
Yummy mushroom matar
Magees kitchen says
Tempting
Durga Karthik. says
Tempting me to go to Fair price right now.It is gifted to have you and Jeyashri as bloggers as we all have a common market so we get to know how to use what is around us.and you both are Just like friends to me chatting over the phone and giving tips.Do visit my space http://www.durgasdelicacies.wordpress.com and give ur valuable comments.
ramya murali says
Mouthwatering!!!can u pls explain how to clean the mushrooms?
Anonymous says
Good to know you liked mushrooms at last! I find them quite convenient, as chopping is easy and cooking is quick. You're lucky with the nice clean pack of mushrooms - in Bangalore grocery stores, we usually get mud-specked ones and the max effort goes into cleaning them!
Nice recipe, one of my favorites.
Spyran DryFruits says
Mouthwatering and Yummy!!!!
Deepti Harikesh says
hi. i made this curry yday.riding hv kasoori methi so didn't add. i think i added too much cream because iut didn't hv the same rich color as urs. wat can i do now to mk it ryt? add more pureed tomato? pls reply. thank u
Raks anand says
It could be coz of tomato colour and red chilli powder colour too plus if you had added more cream the colour changes. I use kashmiri red chilli powder - Everest tikka lal fine ground which gives a good red color. Try buying that next time.
Tejal says
Turned out amazing. Thank you so much dear!!
Sujatha says
Hey there ,
Thanks for the mushroom recipe ...I was rather surprised to see one on your blog.
Even I avoid purchasing mushrooms ...but you can try buying the ones named White Bunapi...from FairPrice ...they are much mild than the button mushroom ....I promise that you won't regret buying them....they look cute too....
Meenal Krishnan says
mouth watering recipe....one doubt raji....the milk should be boiled or not before adding to the gravy....without adding milk and cream we can do it...
Raks anand says
Pasteurized homogeneous milk need not be boiled, but if fresh milk (from local vendors) better boil before adding. Without milk or cream it will be too strong. You can add coconut milk if you are looking for vegan version.
Meenal Krishnan says
thanks raji.... i am using freshmilk which is kept for 1 week....so i boiled and make it cool and added....the milk should be thick or not....i added very dilute milk and the gravy was little watery....but the taste was too good....for lunch i tried this with jeera rice and it tastes good...
Niru mama says
Thank you for your dishes I really like your dishes I always try your dishes cooking steps are really simple and easy to follow
Niru mama says
I have some questions if I do not have cream then what can I use??
Sunitha Ramalingam says
Hi Raji,
Hw r u.I love ur blog and tried more recipes and came out well too.I was searching for Kadai mushroom I can't find it.Can u post Kadai mushroom in ur blog
Sunitha Ramalingam says
Hi Raji,
Hw r u.I love ur blog and tried more recipes and came out well too.I was searching for Kadai mushroom I can't find it.Can u post Kadai mushroom in ur blog
hira shree says
Hi Raji,
I had been trying some of recipes and it some of them came of really nice. I tried mushroom matar and it came very well. The only addition that i did was i added yogurt to it while serving for chapati.
Thanks a lot for such amazing recipes
Sumathi Selvaraj says
I tried this recipe . it was simply awesome .. My husband also liked it . Thanks for the recipe .
indumathi r says
Can I add paneer along with mushroom & matar ?
Raks Kitchen says
Yes you can.