About matar mushroom recipe
Matar Mushroom Sabzi is made by combining peas, onions, tomatoes, mushrooms, herbs, and spices. This dish, which takes about 30–40 minutes to prepare, is an excellent option for lunch or dinner. It can be served with plain paratha, rice, roti, naan, or similar accompaniments.
Homemade matar mushroom sabzi not only tastes delicious but is also prepared using readily available ingredients at home. Like other Indian dishes, it can be made in both dry and gravy styles.
As we all know, peas are called “matar” in Hindi. The main ingredients of matar mushroom sabzi are these two, and this dish cannot be made without them. It can easily be packed in children’s tiffin boxes as well as office lunch boxes. You can prepare it as part of your daily kitchen menu, for guests visiting your home, or even for a small get-together without any hesitation.
Even if you’re new to cooking, you can easily make the matar mushroom recipe in no time. If you prefer a creamy version of matar mushroom, you can add cream or coconut milk to make it taste just like a restaurant-style dish.
Since we are making this sabzi with homemade ingredients, it entirely depends on our preference, as creamy dishes tend to have a higher fat content. If you prefer to avoid higher fat content, it can be made with a paste of tomatoes, ginger, and garlic instead. This is also a good option for those who are allergic to milk or milk-based products.
If that’s the case, you can prepare this sabzi in a simpler way. The onion and tomato gravy used for matar mushroom can also be used to make other vegetable dishes.
For example, you can replace mushrooms with any other vegetable of your choice. For instance, potatoes, cauliflower, or paneer can be used as the main ingredient instead of mushrooms. Both peas and mushrooms are nutritious, and when made at home, they become even healthier. Mushrooms are rich in vitamins like B, riboflavin, and thiamine, which help in combating various illnesses and promoting overall health.
Including mushrooms in your diet provides protection against serious health conditions like cancer, diabetes, and Alzheimer’s. Mushrooms are a great source of selenium, and due to their button-like shape, they are also called button mushrooms.
Now, let’s start making the matar mushroom recipe. If you liked my post, click on the link below to explore and try my other recipes for various tasty dishes.
Subtitle
About matar mushroom recipe
Ingredients
How to make matar mushroom recipe
Tips
Ingredients
Whole Spices
Bay leaf – 1-2
Black cardamom – 2
Cinnamon – 1/2 inch piece
Coriander seeds – 1 tablespoon
Cloves – 4-5
Fennel seeds – 1 tablespoon
Cumin seeds – 1 tablespoon
Whole red chilies – 3-4
Green cardamom – 2
Mace – 3-4 pieces
Black pepper – 10-12
Nutmeg – 1/2 small piece
Salt – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 1 to 1 1/2 teaspoons
Kashmiri red chili powder – 1 teaspoon
For Marinating Mushrooms
Mushrooms – 250 grams
Yogurt – 100-150 grams
Salt – to taste
Turmeric powder – 1/4 teaspoon
Red chili powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
For Gravy
Onions – 3 medium
Tomatoes – 3 medium
Ginger – 1-inch piece
Garlic – 2 cloves
Green chilies – 2
Peas – 100 grams
Cream – 3 tablespoons
Garam masala – 1 teaspoon
Kitchen King masala – 1/2 teaspoon
Oil – 1 tablespoon
How to make matar mushroom recipe
To make Matar Mushroom curry, first, clean the peas and cut the mushrooms into long slices. Rinse them well with water. In another pan, roast the whole spices on low heat until they release a pleasant aroma. Let the spices cool down. Once cooled, place them in a mixer jar along with salt, red chili powder, Kashmiri red chili powder, turmeric, and coriander powder. Grind them all into a powder.
Now, let’s start marinating the mushrooms. Take a bowl, add yogurt, and whisk it well. Add salt, red chili powder, turmeric, and coriander powder to it. Also, add the sliced mushrooms and mix everything well. Let it sit for 15-20 minutes.
Now, take a non-stick pan, add oil, and sauté the sliced onions until they turn brown. Add crushed ginger and garlic to it. Then add tomato puree and the ground whole spice powder. Mix everything well and add 1/2 glass of water. Cover the pan and cook until the oil separates from the mixture.
Once the oil separates, uncover the pan and add peas. Let them cook on low heat until they become soft. Once the peas are cooked, add the marinated mushrooms and cream. Mix everything well and let it cook on low heat until the oil rises to the top.
Once the oil rises, add garam masala and Kitchen King masala, and mix well. Turn off the gas flame. Your hot Matar Mushroom curry is ready to be served with roti, plain paratha, or naan.
Tips
If you don’t have fresh peas available for the mushroom curry, you can use frozen peas as an alternative.
You can adjust the quantity of spices according to your taste preferences.
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