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
Ingredients
- 1.5 cups green peas fresh or frozen
- 3 cups button mushrooms chopped into bite-size pieces
- 1 large tomato finely chopped
- 1 red onion finely chopped
- 5 garlic cloves grated
- 1-inch piece of ginger grated
- 1 green chili pepper finely chopped
- 2 tablespoon coriander leaves finely chopped
- ½ teaspoon cumin seeds
- ¼ teaspoon dried fenugreek leaves powder kasuri methi
- ½ tablespoon coriander powder
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- Salt as per taste
- 1 cup water
- 1 tbsp mustard oil/ any cooking oil of your choice
Instructions
- Heat oil in a pot and add cumin seeds to it.When the cumin seeds start spluttering, add grated ginger, garlic, and green chilies. Saute for a few seconds.
- Once the raw smell of garlic goes away, add chopped onion and salt. Cook until the onions turn golden brown.
- In a bowl mix all the dried spices (except fenugreek powder) with around 2 tablespoons of water to make a paste and add to the pot. Adding water will avoid the burning of spices. Saute for about 30 seconds.
- Next, add chopped tomatoes, mix, and cover the pot. Covering the pot will fasten the process of cooking tomatoes. Once the tomatoes turn mushy, remove the lid and cook uncovered for another 2-3 minutes.
- When the tomatoes are nicely cooked, add chopped mushrooms and green peas, mix and cook for around 5 minutes. Add water, mix, and cover the pot. Cook for around 12-15 minutes or until mushrooms and peas are nicely cooked.
- Add chopped coriander leaves, fenugreek leaves powder, mix, and, cover the pot. Cook for another minute before switching off the gas.
- Garnish with more chopped coriander leaves. Serve hot with rice or roti. You can also enjoy it as a delicious vegan stew.
Notes
- Adjust the amount of water to get the desired consistency of the curry.
- Both fresh and frozen peas can be used in this recipe. However, if using fresh peas, cook for a longer time.
Bruce Bowman
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!
Vandana Chauhan
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.
Narmadha
Matar mushroom makes me drool and looks mouthwatering. I love matar with any combination and would love to eat with hot phulkas
Greenbowl2soul
Thanks a lot, Narmadha. Right, matar mushroom and hot phulkas is a real comfort food.
sasmita
Its so delicious Indian curry prepared using green peas & mushrooms. In winters its one of fav dish with roti !! Love the Vegan version here ...
Greenbowl2soul
Thanks a lot Sasmita 🙂
Anshu
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.
Greenbowl2soul
Thanks Anshu, it's our favorite too.
Jagruti's Cooking Odyssey
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.
Greenbowl2soul
Thanks Jagruti 🙂
Padma Veeranki
Mushroom in all forms is a favourite at home....Great combo with roti!! Simple comfort food any day...Delicious share!!
Greenbowl2soul
Thanks Padma 🙂
Jayasri
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!
Greenbowl2soul
Thanks a lot, Jayasri.
Mayuri Patel
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.
Greenbowl2soul
Thanks a lot, Mayuri. Yes, it's real comfort food especially for winters.
Rafeeda - The Big Sweet Tooth
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...
Greenbowl2soul
Thanks a lot Rafeeda :).
amrita
Matar mushroom gravy looks so scrumptious... this can go with any type of Indian flatbread... lovely click
Greenbowl2soul
Thank you so much Amrita 🙂
Lata Lala
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.
Greenbowl2soul
Thanks a lot Lata. It's one of my favorites too :).