Matar mushroom is a delicious vegan and gluten-free Indian curry made by cooking green peas & mushrooms in an onion tomato gravy. This easy mushroom recipe is one of the most popular vegetarian curries in India.
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As the weather is changing, every next person around me has caught flu. I also recovered from it a few days back and now Amit is down with it.
Before marriage, my father used to make very hot and spicy Rasam whenever anyone in the family had flu. It's deliciously hot with a lot of freshly ground spices and one bowl of soup was more effective than all the antibiotics.
Now that I am staying away from my parents, I miss that Rasam whenever I catch a cold or have a fever. Next time when I visit them, I will make sure to take my father's Rasam recipe and post it on my blog.
Until I get that recipe, I have to survive on my own recipes.
So last night I prepared a hot and comforting vegan Indian curry for Amit – Matar mushroom. Who doesn't love a bowl of steaming hot, delicious, tangy curry with some rice/ roti or naan?
There are different types of vegetarian curries in India but a few like matar mushroom are more popular than the others.
Jump to:
What is matar mushroom?
Matar mushroom is a vegan Indian curry recipe made with green peas and button mushrooms. The sauce of mushroom matar is made with onions, tomatoes, ginger, garlic, and a few Indian spices.
Though I have shared the recipe with gravy, you can also make semi-dry or dry matar mushroom by adjusting the amount of water. It’s eaten in every form.
There is a different way of making this curry in every region of India. The recipe which I have shared here is a North Indian-style Mushroom curry.
What to serve with this vegan curry?
This mushroom curry can be served with any rice dish like jeera rice or plain steamed rice.
You can eat it with roti/ naan/ or any other Indian flatbread too.
It can also be enjoyed as a hearty, comforting vegan mushroom soup.
Make and enjoy this delicious vegan curry at home on a cold night with family & friends. And, if you are looking for vegan fall recipes, then this is a perfect recipe.
Is it a vegan dish?
The recipe which I have shared here is vegan and most of the people make it vegan.
However, if you are a vegan and are planning to order Matar mushroom masala from a restaurant make sure to confirm that their preparation is vegan. Some people add cream to the gravy and also use ghee (clarified butter) as a medium to cook Indian curries.
Can it be made in a pressure cooker?
Yes, matar mushroom can be made in a pressure cooker. It fastens the process.
I made it in a normal pot for years but have recently discovered that it tastes even better if made in a pressure cooker.
To make mushroom matar in a pressure cooker, the process will be the same till you add water. After that just put on the lid and cook until two whistles on medium flame.
The number of whistles may vary depending upon the type and capacity of the cooker you are using and also the weather and altitude of the place where you live.
You can also cook it in an instant pot.
More easy mushroom recipes
If you also like mushrooms and looking for more easy mushroom recipes then don’t miss to check the following recipes on my blog:
- Mushroom Tom Yum soup
- Thai Stir-fried mushrooms
- Mushroom rice
- Kerala style pepper mushroom
- Mushroom Baozi
- Orzo with mushrooms and green peas
- Vegan burritos with bean rice and mushrooms
- Vegan mushroom soup
- Mushroom masala
- Mushroom curry with coconut milk
More Indian recipes for winters
One of my favorite things about Indian winters is the variety of vegetables available in the market. If you also want to try some comforting Indian recipes this winter then you may like the recipes below:
Step-by-step photo instructions
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Recipe
Matar mushroom-a vegan mushroom recipe
Equipment
- 1 Cooking pot or skillet
- 1 Spatula
- Knife and chopping board
Ingredients
- 1.5 cups green peas fresh or frozen
- 3 cups button mushrooms cut into bite-size pieces, around 250 grams
- 1 large red onion very finely chopped
- 2 medium tomatoes make a paste or grate
- 4-5 large garlic cloves minced
- ½ inch ginger piece finely chopped
- 1-2 green chilies finely chopped
- A handful of fresh cilantro leaves finely chopped
- ½ teaspoon cumin seeds
- ½ tablespoon dried fenugreek leaves kasuri methi
- ½ tablespoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala
- Salt to taste
- 1.5 cups water
- 1 tbsp mustard oil or any cooking oil of choice
Instructions
- Heat oil in a pot and add cumin seeds to it. Once the cumin seeds start spluttering, add chopped onion. Cook until the onion starts turning golden brown.
- Add minced garlic and saute for about a minute or until the raw smell of garlic goes away.
- Add coriander powder, turmeric powder, and Kashmiri red chili powder. Saute for a few seconds.
- Add tomato paste and salt. Cook on medium heat for around 8-10 minutes or until the tomatoes are cooked well.
- Add chopped green chilies, ginger, and 1 tablespoon of chopped cilantro. Saute for a minute.
- Add green peas and mushrooms. Mix and cook uncovered for 4-5 minutes on medium heat.
- Add water and cook covered for another 5-6 minutes or until the peas and mushrooms are cooked well. Turn off the heat.
- Add crushed kasoori methi, garam masala, and the remaining chopped cilantro.
Notes
- I have used frozen peas in this recipe and they get cooked faster. If you are using fresh peas, cook them for a longer time or boil them separately before adding to the dish.
- Adjust the amount of water to get the desired consistency of the curry. 1.5 cups will give you a thick curry. If you want it to be more soupy, add more water.
- Don't cut mushrooms into very small pieces as they shrink in size after getting cooked. Cut them into bite-size pieces. I cut large mushrooms into eight pieces, quarter the medium ones, and cut the small mushrooms into 2 pieces each.
- Always saute mushrooms and peas with spices for a few minutes before adding any liquid. It makes the dish more flavorful.
- Don't discard the cilantro stems. Finely chop them and saute with tomatoes. It will add more flavor to matar mushroom.
Good vegan recipe. I found it a bit bland (not spicy enough), despite following the directions exactly. I used a green chili from my local Indian supermarket. They're super spicy, but the one wasn't enough to carry the dish.
We ate it with basmati rice and a good amount of mango chutney, which honestly provided the majority of the flavor.
I tried your Gobhi Matar Methi and also found it lacking in spiciness for my tastes.
I like Vindaloos and very spicy foods, so I realize I'm not typical of most of your readers. I would love to hear your secrets for what I can do to "punch up" the spice and heat levels? Do you have any recommendations?
Thanks!
Hi Bruce, thanks for sharing your feedback. I understand that if you love spicy food one chili is not sufficient. Even I love extra spicy food and a lot more when I make it for myself. However, most of my readers were sharing with me that a lot of my recipes are too spicy for them and requested less spicy recipes. So, I started modifying the spiciness of my dishes to suit their taste buds. You can increase the quantity of chili peppers or use a very hot variety like ghost chili or Thai chili for that extra kick. And, if you want to increase the flavor, use more spices, ginger, garlic, lemon juice, coriander leaves, etc. Hope that helps.
Matar mushroom makes me drool and looks mouthwatering. I love matar with any combination and would love to eat with hot phulkas
Thanks a lot, Narmadha. Right, matar mushroom and hot phulkas is a real comfort food.
Its so delicious Indian curry prepared using green peas & mushrooms. In winters its one of fav dish with roti !! Love the Vegan version here ...
Thanks a lot Sasmita 🙂
One of my favorite go-to recipes, especially in the winter season. Loved your clicks as well, which are making me drool and tempting me enough to make it for dinner tonight.
Thanks Anshu, it's our favorite too.
Mushroom and green peas made for each other, they blend so well in any dish and this flavoursome curry is just what I want in this cold weather. Perefct with phulka and rice on the side.
Thanks Jagruti 🙂
Mushroom in all forms is a favourite at home....Great combo with roti!! Simple comfort food any day...Delicious share!!
Thanks Padma 🙂
Matar mushroom! Is one of our favourite side dishes, it’s been sometime I made it! This reminds me I need to make it soon, mushroom is my daughter’s favourite veggie!
Thanks a lot, Jayasri.
Whenever I see a bowl of matar mushroom, it reminds me of my daughter. She makes a finger licking matar mushroom curry. Simple and yet satisfying curries are most welcome especially during the cold season. I enjoy this curry with hot rotis.
Thanks a lot, Mayuri. Yes, it's real comfort food especially for winters.
It has been a really long time since I have made some matar mushroom... Looking at your pictures, I am craving to have some with hot jeera rice...
Thanks a lot Rafeeda :).
Matar mushroom gravy looks so scrumptious... this can go with any type of Indian flatbread... lovely click
Thank you so much Amrita 🙂
Matar mushroom sabzi is all time favourite. Your detailed recipe is such a great help.
You have reminded me to make it soon.
Thanks for wonderful share.
Thanks a lot Lata. It's one of my favorites too :).