Mushroom Matar Masala | Mutter Mushroom

Tried this recipe?Please rate the recipe by clicking the stars below

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.

Prep Time 10

Cook Time 20

Total Time 30

Equipment

Ingredients

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.

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

Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.