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Home » Curry » Mushroom Matar Masala | Mutter Mushroom

Mushroom Matar Masala | Mutter Mushroom

Published: Nov 25, 2013 · Modified: Mar 13, 2023 by Shweta Arora · This post may contain affiliate links

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Mushroom Matar Masala is an easy and delicious North Indian curry dish made with mushrooms, green peas, onion, tomatoes, ginger, garlic, herbs, and spices. This healthy, vegan, and gluten-free Mutter Mushroom recipe pairs perfectly with rice, chapati, paratha, or naan. 

I’m sharing how to make Punjabi Style Mushroom Matar recipe in the Instant Pot and in a regular pot on the stovetop.

Top view of Mushroom mutter served in a white bowl next to rice bowl

Mushroom matar masala is not something I grew up eating in a Maharashtrian home. I learned it after my marriage since it's a very staple curry in North India and Punjabi cuisine.

Now that my kids love mushrooms, I tend to make this mutter mushroom curry in my Instant Pot as a quick 30 mins weeknight meal and serve it with rice or chapati.

It's vegan, gluten-free, and turns out delicious with basic fridge and pantry staple ingredients.

If you like mushrooms too, be sure to check out my Mushroom Fried Rice and Creamy Mushroom and Spinach Lasagna Recipe too.

Jump to:
  • What Is Mushroom Matar?
  • Recipe Ingredients
  • How To Clean Mushrooms
  • How To Make Matar Mushroom on Stovetop (Stepwise photos)
  • Instant Pot Mushroom Matar Masala (Stepwise Photos)
  • Serving Suggestions 
  • Storage Instructions 
  • Recipe Tips
  • Frequently Asked Questions
  • More Punjabi Curry Recipes
  • Recipe Card

What Is Mushroom Matar?

Mushroom Matar Masala is a delicious North Indian curry dish where “Matar” or “Mutter” is the Hindi name for green peas. So Mushroom Matar literally translates to mushroom green peas, the star ingredients of this recipe. 

Matar Mushroom is a mushroom and peas curry cooked in a spicy and tangy onion tomato masala flavored with Indian spices.

It’s a typical everyday curry that is vegan, gluten-free, and nut-free plus it is easy and quick to make in under 30 mins making it perfect for weeknight meals. 

You can make this matar mushroom recipe as a curry or semi-dry curry (Sabji) by adjusting the water consistency and both ways it's delicious! 

This flavorful mushroom peas curry pairs well with rice, paratha, and roti. We love it with jeera rice and a side of kachumber (salad) for that perfect comfort food. 

You can easily make this curry on the stovetop, traditional stovetop pressure cooker, or in the Instant Pot (my preferred way now), and either way, it turns out delicious!

Recipe Ingredients

Ingredients for Mushroom matar placed in bowls on white surface

Mushrooms: Use fresh mushrooms for this curry be it button or cremini mushrooms. 

Green peas: You can use fresh or frozen peas in this recipe. I usually have frozen peas stocked up in my freezer and prefer using those.

Onions: I use a yellow onion for curries, but you can also use red onion.

Tomatoes: Use fresh ripe tomatoes along with some tomato paste. The tomato paste adds more flavor and color but can be skipped too. You can also use ½ to ¾ cups of canned tomato puree instead of fresh, and skip the tomato paste. 

Ginger Garlic Green chili - Use freshly grated or minced ginger garlic for this recipe. Don’t skip these as they add tons of flavor to the recipe. You can use green chili  (Thai or Serrano peppers) for a spicy kick or skip it to keep the curry mild. 

Spices - you need just the basic ones used regularly in Indian cooking like cumin seeds, turmeric, Kashmiri red chili powder, coriander powder, garam masala, and salt 

Herbs - You will need dried fenugreek leaves (Kasuri methi) often used in Punjabi recipes for their unique flavor and taste, and last but not least cilantro for garnish. 

Lemon juice - It helps balance all flavors and bring the dish together. You can use amchur powder instead or skip it if you don't like it tangy.

Please refer to the recipe card for exact measurements of ingredients. 

How To Clean Mushrooms

Steps for how to clean mushrooms

Add mushrooms to a colander and spray them with water until the dirt washes away. 

Alternatively, you can soak them in a bowl of water and wash them for a minute or so until the dirt mostly settles to the bottom. Recommend doing it just for 1-2 minutes and not longer. 

Mushrooms have a tendency to absorb water and become waterlogged so best to limit the soaking. 

Next, immediately wipe them off with a damp paper towel until clean. If your mushrooms are not that dirty, just clean them with a damp paper towel and avoid the water-soaking/spraying as I did for this recipe.

Slice each mushroom into 4-5 slices or you can even cut them into 4 quarters.

How To Make Matar Mushroom on Stovetop (Stepwise photos)

Heating the spices and cooking the onions and tomatoes in a pot

1 - Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds.

2 - Once the cumin seeds sizzle and splutter, add the onions and saute until lightly golden.

3 - Now add the ginger garlic and green chili. Saute till the raw garlic smell goes away.

4 - Stir in the tomatoes (I have used chopped you can also use puree), salt, and turmeric.

Cooking the curry with the spices and adding the peas

5 - Mix well, cover, and cook for 5 mins or until the tomatoes are nice and soft. 

6 and 7 - Add the Kashmiri red chili powder, and coriander powder, garam masala followed by tomato paste. Mix well and cook this onion tomato masala till the oil separates from this mixture.

8 & 9 - Add the green peas and mushroom.

Mushrooms being added to the curry and fresh herbs stirred in

10 - Saute for 4-5 minutes.

11 - Add about 1 cup of water. (if you want to keep it dry (sabji), skip water or add less). Cover and cook till mushrooms and peas are done to your liking. I cooked for about 10-12 mins.

Note: mushrooms tend to let out moisture and shrink in size.

12 - Finally add the lemon juice, crushed Kasuri methi, and cilantro leaves. Mix well. Taste test for salt and adjust if needed. Turn off the heat.

Matar Mushroom masala is ready to serve.

Instant Pot Mushroom Matar Masala (Stepwise Photos)

Steps for making onion ginger garlic tomato masala for mushroom matar

1 - Start the Instant Pot on saute mode and add oil to it. Once the oil is hot add the cumin seeds.

2 - Once the cumin seeds sizzle and splutter, add the onions and saute until lightly golden.

3 - Now add the ginger garlic and green chili. Saute till the raw garlic smell goes away.

4 & 5 - Stir in the tomato puree and cook until it thickens.

Steps showing making mushroom matar in Instant pot by adding spices, mushroom and peas.

6 - Add the spices - Turmeric, Kashmiri red chili powder, coriander powder, garam masala followed by tomato paste. Mix well and cook for a minute.

7 - Add water and deglaze the bottom. Make sure nothing is sticking to the bottom of the pan.

8 - Stir in the sliced mushrooms and green peas. Mix well.

Steps for pressure cooking mushroom matar in Instant pot and final garnish with cilantro

9 - Close the lid, move the vent to the sealing position, and press the manual (pressure cook) high for 3 minutes.

10 - Once the pressure cooking is complete, wait for 10 minutes and then release the steam manually (quick release).

11 - Start Instant Pot back on saute mode. Bring it to a simmer. Add lemon juice, crushed Kasuri methi, and cilantro leaves. Mix well. Press cancel.

12 - Taste test for salt and adjust if needed. You can also adjust the water consistency as required. Optional - At this point, you can also add in cream (or cashew cream or coconut milk). Mushroom Matar is ready to serve!

Overhead shot of mushroom matar served in a white bowl next to a bowls of rice and cilantro on side

Serving Suggestions 

You can serve matar mushroom with Indian flat bread like roti (Chapati), paratha, or naan or with rice (plain or jeera rice).

I love to add a side of kachumber (salad) or cucumber raita for that complete meal.

Storage Instructions 

Allow the curry to cool completely and then store it in an air-tight container in the refrigerator for 3-4 days. Before serving, reheat in the microwave or on the stovetop until heated through.

Recipe Tips

You can make this recipe as a curry (gravy consistency) as shared in this recipe or a dry version (sabji) while adjusting the water.

Mushrooms have a tendency to shrink and leave moisture (water) once cooked so if you are making this as dry mushroom matar sabji then cook until the water dries off to your liking.

I've used frozen peas but you can use fresh peas too. I recommend boiling the fresh peas (especially if they are not tender) prior to using them.

I usually make it as an everyday curry, so I skip cream but if you are making it for a special occasion, add a few tablespoons of cream (or cashew cream or coconut milk) for a rich and creamy mushroom matar curry.

Variation - You can also add peeled and chopped aloo (potatoes) or chopped palak (spinach) to this gravy to boost the nutritional value and some soft paneer cubes to add some protein.

Mushroom and pea curry served in a white bowl placed on a plate with paratha (flatbread)

Frequently Asked Questions

Can you make it ahead of time?

Yes, this curry is a great make-ahead dish. Let it cool to room temperature and place it, covered in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days.

Can I use canned tomato puree for this recipe?

Yes, you can also use ½ to ¾ cups of canned tomato puree instead of fresh, skip the tomato paste in this case since. 

Can I make matar mushroom curry in a traditional stovetop pressure cooker?

Yes, simply pressure cook the curry for 2-3 whistles on medium heat. The rest of the recipe remains the same.

More Punjabi Curry Recipes

  • Bowl full of mixed vegetable curry placed in the center garnished with cream along with naan and salad on the side
    Mixed Vegetable Curry | Mix Veg Recipe
  • Bowl of palak paneer in center with plate of naan and salad bowl on side
    Palak Paneer Recipe (Indian Spinach Paneer)
  • Chana dal served in a black bowl and garnished with fresh cilantro
    Chana Dal
  • Kadai Paneer in a yellow pot (kadai) with naan, salad and ginger juliennes on side
    Kadai Paneer Recipe
Side angle view of Mushroom curry served in a white bowl next to rice bowl

I hope you enjoy this Mushroom Matar Recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!

Recipe Card

Tried this recipe?Please rate the recipe by clicking the stars below
Top view of Mushroom mutter served in a white bowl next to rice bowl

Mushroom Matar Masala | Mutter Mushroom

Shweta Arora
Mushroom Matar Masala is an easy and delicious North Indian curry dish made with mushrooms, green peas, onion, tomatoes, ginger, garlic, herbs, and spices. This Punjabi Style Mutter Mushroom is healthy, vegan, and gluten-free and pairs perfectly with rice, chapati, paratha, or naan. 
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 161 kcal

Equipment

  • Instant Pot
  • Heavy bottomed Pot
Prevent your screen from going dark

Ingredients
  

  • 16 ounces mushrooms cleaned and sliced - about 16 mushrooms
  • 1 cup green peas used frozen
  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped (approx 1 cup chopped)
  • 2 large tomatoes finely chopped or pureed, (1 cup puree)
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1 green chilli chopped, optional
  • 1 tablespoon tomato paste optional
  • 1 cup water
  • 1 tablespoon Kasuri Methi crushed
  • ¼ cup cilantro finely chopped
  • 1 tablespoon lemon juice

Spices

  • ¼ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder adjust to taste
  • ½ tablespoon coriander powder
  • ½ teaspoon garam masala
  • 1 teaspoon salt adjust to taste

Instructions
 

Prep Work

  • To clean the mushroms, add them to a colander and spray them with water until the dirt washes away.
  • Next, immediately wipe them off with a damp paper towel until clean. If your mushrooms are not that dirty, just clean them with a damp paper towel and avoid the water soaking/spraying.
  • Slice each mushroom into 4-5 slices or you can even cut them into 4 quarters.
  • If using fresh peas, boil and drain them before using in this recipe. Skip the boiling if the fresh peas are tender or when using frozen peas.

To make Mushroom Matar Masala

  • Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds.
  • Once the cumin seeds sizzle and splutter, add the onions and saute until lightly golden.
  • Now add the ginger garlic and green chili. Saute till the raw garlic smell goes away.
  • Stir in the tomatoes, salt, and turmeric. Mix well, cover, and cook for 5 mins or until the tomatoes are nice and soft.
  • Add the Kashmiri red chili powder, coriander powder, garam masala followed by tomato paste. Mix well and cook this onion tomato masala till the oil separates from this mixture.
  • Add the green peas and mushroom. Saute for 4-5 minutes.
  • Add about 1 cup of water. (if you want to keep it dry (sabji), skip water or add less). Cover and cook till mushrooms and peas are done to your liking. I cooked for about 10-12 mins
  • Finally add crushed Kasuri methi, lemon juice, and cilantro leaves. Mix well. Taste test for salt and adjust if needed. Turn off the heat.
  • Mushroom Matar is ready to serve! Enjoy with roti or rice.

Instant Pot Mushroom Matar

  • Start the Instant Pot on saute mode and add oil to it. Once the oil is hot add the cumin seeds.
  • Once the cumin seeds sizzle and splutter, add the onions and saute until lightly golden.
  • Now add the ginger garlic and green chili. Saute till the raw garlic smell goes away.
  • Stir in the tomato puree and cook until it thickens.
  • Add the spices - Turmeric, Kashmiri red chili powder, coriander powder, garam masala followed by tomato paste. Mix well and cook for a minute.
  • Add water and deglaze the bottom. Make sure nothing is sticking to the bottom of the pan.
  • Stir in the sliced mushrooms and green peas. Mix well.
  • Close the lid, move the vent to the sealing position, and press manual (pressure cook) high for 3 minutes.
  • Once the pressure cooking is complete, wait for 10 minutes and then release the steam manually (quick release).
  • Start Instant Pot back on saute mode. Bring it to a simmer. Add lemon juice, crushed Kasuri methi, and cilantro leaves. Mix well. Press cancel.
  • Taste test for salt and adjust if needed. You can also adjust the water consistency as required. Optional - At this point, you can also add in cream (or cashew cream or coconut milk).
  • Mushroom Matar is ready to serve! Enjoy with roti or rice.

Video

Notes

You can make this recipe as a curry (gravy consistency) as shared in this recipe or a dry version (sabji) while adjusting the water (add less).
Mushrooms have a tendency to shrink and leave moisture (water) once cooked. If you are making this as dry mushroom matar sabji then cook until the water dries off to your liking.
I've used frozen peas but you can use fresh peas too. I recommend boiling the fresh peas (especially if they are not tender) prior to using them.
You can use either fresh ripe tomatoes along with tomato paste as seen in the recipe or use ½ to ¾ cups of canned tomato puree instead of fresh, and skip the tomato paste.
I usually make it as an everyday curry, so I skip cream but if you are making it for a special occasion, add a few tablespoons of cream (cashew cream or coconut milk) for a rich and creamy mushroom matar curry.
Variation - You can also add peeled, chopped aloo (potatoes) or palak (spinach) or soft paneer cubes to this recipe. 

Nutrition

Calories: 161kcal | Carbohydrates: 18g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 673mg | Potassium: 730mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1074IU | Vitamin C: 32mg | Calcium: 43mg | Iron: 2mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.

Update Notes: This post was originally published on Nov 25, 2013, but was republished with, step-by-step instructions, new photos, tips, and a video in Mar of 2023.

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Reader Interactions

Comments

  1. Catarina

    July 13, 2021 at 5:13 am

    looks delicious! how many servings would this quantities be good for?

    Reply
    • Shweta Arora

      July 16, 2021 at 11:14 pm

      thank you! Good for 3-4 servings.

      Reply
  2. Kushi S

    June 04, 2015 at 3:52 pm

    Perfection. Gravy is very tempting and beautiful presentation

    Reply
  3. Shweta Arora

    January 29, 2015 at 3:26 pm

    Wow, That make me happy too to know you liked the recipe. Thanks for trying it.

    Reply
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