Matar mushroom-a vegan mushroom recipe
Matar mushroom is a delicious vegan Indian curry made with green peas & mushrooms. This mushroom recipe is one of the most popular vegetarian curries in India.
Servings 4
Calories 125kcal
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.
Nutrition
Calories: 125kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 56mg | Potassium: 581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 969IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 2mg