Matar mushroom recipe, a creamy textured, restaurant style Indian mushroom gravy that makes for a delicious vegetarian dinner with naan
matar mushroom served with homemade naan
Matar mushroom curry is often made in our home as a side dish with chapati for dinner especially during the winter months when fresh peas are abundant. Fresh peas aka matar make for a great addition to paneer dishes like matar paneer and Indian style mushroom recipes. Each time I cook this vegetarian dish, I tweak the spices and ingredients that going into the making of matar mushroom recipe. I always end up with a refreshing, soothing and rich gravy that makes it my go to best mushroom dish for weekend dinner along with Indian flat breads like naan and chapati. You will enjoy the goodness of mushrooms and the flavor of green peas cooked in subtly spiced creamy curry. My family loves it and say its way better than any restaurant style matar mushroom curry.
The gravy or sauce in which the green peas and sauteed mushrooms are simmered holds the key to a great tasting dish. I have used cashew nuts and fresh cream which gives matar mushroom curry a smooth silky textured gravy and a rich flavor. Vegans can use coconut milk or cooked pumpkin puree instead of fresh cream.The only preparation work that takes a bit of your time is blanching tomatoes. You can use store bought tomato puree too.
If you want to serve this mushroom dish for a party, you can make the sauce or gravy, freeze it before hand and cook it in 15-20 minutes before your guests arrive. Few simple steps to follow are to roast the sliced mushrooms in ghee or butter till lightly browned and add it to the ready made sauce along with fresh green peas. Add some water and simmer for a few minutes before adding fresh cream. And before you know it, your matar mushroom sabzi is transformed into a delightful, flavorful curry.
Ginger-green chili paste - 1/2" piece ginger+2 green chilis crushed
Tomatoes - 1, large, blanch, peel and puree
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Kasuri methi - 1 tsp, crushed
Garam masala powder - crush 2 cloves, 1/2" cinnamon stick, 1 green cardamom, 5 peppercorns
Cashewnuts - 8, soak in 1/4 cup milk for 15 mts and grind to a paste
Salt to taste
Fresh coriander leaves for garnish
Fresh cream - 2 tbsps OR malai
Oil - 2 tbps+1 tbsp ghee (or butter)
Method for making Matar mushroom recipe
Heat ghee or butter in a cooking vessel, add the sliced mushrooms and saute for 2 mts. Set aside.
In the same vessel, add the oil and add the chopped onions and saute for 4 mts. Add the crushed ginger-green chili paste and saute for 2 mts on low-medium flame.
Add turmeric powder, red chili powder and mix well. Add tomato puree and cook on low-medium flame for 8 mts or till oil separates. Add the green peas, a cup of water and salt and bring to a boil. Place lid and simmer for 5 mts.
Add the sauteed mushrooms and simmer for 10 mts or till mushrooms are cooked and the desired curry consistency is achieved.
Add kasuri methi, ground garam masala powder and cashew nut paste and mix well. Adjust salt, if required. Finally, add the fresh cream and mix and simmer for a mt and turn off the flame.
Remove to a serving bowl, garnish with fresh coriander leaves and serve with chapati, naan or pulao.
You can use any variety of mushrooms.
Vegans can replace ghee and butter with oil and replace milk with coconut milk. Pumpkin puree can be used in place of fresh cream.
By Sailu Published:
matar mushroom recipe, a creamy, tasty, restaurant style mushroom curry made with green peas & mushrooms. Best recipe of matar mushroom that's easy to make.