Matar Mushroom is a popular Indian dish- A vegan and nut free mushroom matar taste as creamy as the classic mushroom masala!
Matar Mushroom is a classic Indian curry recipe made in one pot using just 3 basic ingredients- matar (peas) and mushroom dunked in rich tomato masala.
The best thing I love about mushrooms is that they blend easily with the spices and other vegetables, yet are amazingly delicious. While you may add onion and garlic, I skipped adding them as I made this recipe in Navratri.
This savory and spicy mushroom recipe goes well with crispy paratha, poori, or roti.
Find More Easy Mushroom Recipes: Mushroom Stir Fry, Mushroom Soup Without Cream, Kadai Mushroom Masala.
Ingredients
See the recipe card for exact ratio of the ingredients.
Mushrooms: I have used white button mushrooms as they are commonly available in India. You may use your local variety as well.
Tomato: Since I had to omit onion and garlic, I used fresh tomatoes to make this recipe. I had used chopped tomatoes. You may use the tomato puree or combo of both if you like mushroom as semi-gravy dish. Add fresh cream to make it more creamy but then it wont be low calorie.
Peas: I use the fresh peas as we get amazing variety in India during the winters. As a kid I would have them as raw. Though the frozen would work as well.
Mustard Oil: Being in India means using mustard oil for making spicy curries or masala veggies. Mustard Oil may not be locally available in every location. I suggest using any vegetable oil or Ghee. I love vegetables roasted in ghee.
Spices: Indian spices bring the taste to another level. Garam Masala, Amchur, Fennel Seeds, Bay leaf, dried red chili, and bay leaf. I have not used all of these spices for this recipe, but you may use them for the best flavor.
How To Make Mushroom Matar Indian Style
Step 1. Wash, Show Sun, Dry and Chop
Wash the mushrooms under fresh water and dry them in sunlight for 2 hours. Tap them dry and chop them in half or as desired.
Note: If you don't wash mushrooms, you may wipe them with a clean damp kitchen cloth and sun dry for a few hrs. Sun drying is an additional step( optional though).
Step 2. Temper Mushrooms
Take a heavy bottomed pan/Kadai and heat mustard oil in it. Flame shall be full. Let the smoke come out for 2-3 min. (This process ensures that mustard oil is not used in raw form)
So from a dark yellow color, after burning it for few min, It changes its color to light yellow.
Let it cool for a bit and chop tomatoes, green chillies in the meanwhile.
Switch on flame and let it be slow. Add Heeng, Jeera to oil.
Once jeera gives crack sound, Add tomatoes and green chillies. Add some salt at this step. Cover with lid. After 3 min, add spices on slow flame.
The tomatoes would not leave much oil as I have used optimum oil (too much oil not just spoils health but taste also).
If you think tomatoes are sticking to pan, add little water.
Finally add peas (wash peas before using). Add Chopped mushrooms and more salt next. Mix well and cover with lid.
The mushrooms would leave water and start shrinking after sometime. It takes about 5 min to get the mushrooms softened.
If for some reason mushrooms don't leave water and veggie sticks to pan, don't panic. Take a small bowl of water and place it over the lid. the water above lid helps create steam inside and veggies cooked nicely.
This tip works for any vegetable.
Step 3. Serve It
You may switch off the flame when water is absorbed fully. You may check manually be pressing a chunk of mushroom or pea. The Matar Mushroom in one pot is ready. Garnish it with coriander leaves and add garam masala and lemon juice.
Enjoy it with paratha.
FAQs
When the oil is hot, add the mushrooms. You should hear a sizzle. If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing. Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.
Should you wash mushroom before cooking?
Rinse mushrooms before slicing them. And be careful not to wash mushrooms until you are ready to cook them or they will turn slimy.
How can you tell a good mushroom?
Your mushrooms shouldn't have a noticeable or strong odor. If you can smell them, they've gone bad. Of course, if you're sticking your nose right up to them, you'll notice a mushroom scent, but it should be light and subtle. If you pick up the bag, open it, and have to turn your head, then you've got bad mushrooms
Expert Tips
- For making a dry vegetable, always use a heavy bottomed pan or kadai. Avoid using Non-stick as Iron vessels are superb and they add naturally iron to the vegetable and make a crispy one too. trust me my vegetable has never been burnt over years.
- Mushrooms leave water when cooked as they are rich in water content. Let the vegetable be covered with lid and let it cooked in the steam. If mushrooms don't leave water, they must be old. Prefer to use the fresh ones. In that case place a bowl of water over the lid. This makes sure that vegetable doesn't stick to the bottom of the Kadai. This tip would work like a charm with not just mushroom but any dry vegetable.
- Add a little salt while sauteing onion and tomato. It helps cooks faster.
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Matar Mushroom Recipe
Equipment
- Kadai/ Heavy bottomed pan
Ingredients
- 1 cup matar (peas) use fresh
- 1 cup Mushroom
- 1 tablespoon Mustard Oil
- 1 medium tomato
- 1 teaspoon Haldi (Turmeric)
- 1 teaspoon Red Chilly Powder
- 1 teaspoon Dhaniya Powder (Coriander)
- 1 teaspoon Saunf Powder (fennel seeds)
- ½ teaspoon Garam Masala
- ½ teaspoon Heeng (asafoetida)
- 1 small green chilly chopped in small
- 1 tsp Amchur powder (Mango) or 1 teaspoon lemon juice
- salt as per taste
Instructions
- Wash the mushrooms under fresh water and dry them in sunlight for 2 hours. Tap them dry and chop them in half or as desired.
- Take a heavy bottomed pan/Kadai and heat mustard oil in it. Flame shall be full. Let the smoke come out for 2-3 min. (This process ensures that mustard oil is not used in raw form)So from a dark yellow color, after burning it for few min, It changes its color to light yellow.Let it cool for a bit and chop tomatoes, green chillies in the meanwhile.Switch on flame and let it be slow. Add Heeng, Jeera to oil.
- Once jeera gives crack sound, Add tomatoes and green chillies. Add some salt at this step. Cover with lid. After 3 min, add spices on slow flame.
- The tomatoes would not leave much oil as I have used optimum oil (too much oil not just spoils health but taste also).If you think tomatoes are sticking to pan, add little water.Finally add peas (wash peas before using). Add Chopped mushrooms and more salt next. Mix well and cover with lid.
- The mushrooms would leave water and start shrinking after sometime. It takes about 5 min to get the mushrooms softened.If for some reason mushrooms dont leave water and veggie sticks to pan, dont panic. Take a small bowl of water and place it over the lid. the water above lid helps create steam inside and veggies cooked nicely.This tip works for any vegetable.
- You may switch off the flame when water is absorbed fully.You may check manually be pressing a chunk of mushroom or pea.The Matar Mushroom in one pot is ready. garnish it with coriander leaves and add garm masala and lemon juice. Enjoy it with paratha.
Video
Notes
- For making a dry vegetable, always use a heavy bottomed pan or kadai. Avoid using Non-stick as Iron vessels are superb and they add naturally iron to the vegetable and make a crispy one too. trust me my vegetable has never been burnt over years.
- Mushrooms leave water when cooked as they are rich in water content. Let the vegetable be covered with lid and let it cooked in the steam. If mushrooms don't leave water, they must be old. Prefer to use the fresh ones. In that case place a bowl of water over the lid. This makes sure that vegetable doesn't stick to the bottom of the Kadai. This tip would work like a charm with not just mushroom but any dry vegetable.
- Add a little salt while sauteing onion and tomato. It helps cooks faster.
- To make this recipe a gravy dish of mushroom, make a thick paste of fresh onion, garlic, green chilies and tomatoes. Cook this on slow flame in Desi Ghee and once it leaves Kadai, add half cup of milk or fresh cream from the milk. Cook and add mushrooms. Let it cook with lid on for few minutes.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 112 |
| % Daily Value* | |
| Total Fat 5.2g | 7% |
| Saturated Fat 0.6g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Total Carbohydrate 12.3g | 4% |
| Dietary Fiber 4.1g | 14% |
| Total Sugars 5.7g | |
| Protein 6.2g | |
| Vitamin D 346mcg | 1728% |
| Calcium 17mg | 1% |
| Iron 4mg | 20% |
| Potassium 540mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Anonymous says
I had no clue that Mushrooms were good source of Vit D. Thanks for sharing.
Deepti says
Good to know. thanks for stopping by.