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Matar Mushroom Recipe- Indian Mushroom Matar Curry
5 from 3 votes

Matar Mushroom Recipe- Indian Mushroom Matar Curry

Matar Mushroom recipe is a vegan recipe of matar and mushrooms made in one pot 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. This recipe of mushroom matar is made as dry masala and can be easily converted to gravy dish.

Prep Time
10 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 3 people
Calories: 112 kcal
Course: Side Dish, Main Course
Cuisine: Indian

Ingredients

  • 1 cup peas use fresh, matar
  • 300 gm mushroom
  • 1 tablespoon mustard oil
  • 1 medium tomato
  • 1 teaspoon Turmeric haldi
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder dhaniya powder
  • 1 teaspoon fennel seeds saunf powder
  • ½ teaspoon garam masala
  • ½ teaspoon asafoetida aka heeng
  • 1 small green chili chopped in small
  • 1 tsp dry mango powder or 1 teaspoon lemon juice, amchur powder
  • salt as per taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.
  • 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.