Are you looking for a comforting Indian vegetarian meal? Are you a great fan of mushrooms? Have you ever tried a combination of mushrooms and peas? This Matar Mushroom recipe is one of the main cuisines of Indian restaurant menus. You must give one try and will surely make it again and again.
Here, you will prepare mushrooms and peas in creamy gravy of onion, tomatoes, and cashews. This gives a rich flavor to the cuisine. This matar mushroom recipe is quite easy to make and its gratifying flavors is something that warms you up. You need not have a long list of ingredients; almost all of them are easily available in the kitchen. Moreover, it can be served with roti or rice for a comforting meal, whatever you and your family like.
Matar Mushroom Recipe
Once you take its one bite, you will beg for more. Even if you are planning a lunch or dinner party for your friends, why not add matar mushroom in the main course and surprise your guests with this delicious and creamy Indian cuisine? Really a great idea that you must try!
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Servings: 8
- One and a half cup of mushrooms and cut into slices
- 1 cup of green peas (frozen or fresh)
- 2 tablespoons of oil
- 1 finely chopped onion
- 2-3 chopped garlic cloves
- 2 chopped tomatoes
- 1 tablespoon of coriander powder
- 1 teaspoon of cumin powder
- Half teaspoon of red chili powder
- Half teaspoon of turmeric powder
- 1 tablespoon of dry fenugreek leaves (optional but gives wonderful flavor)
- One-fourth cup of cashews
- 1 teaspoon of garam masala
- Half teaspoon of vegan cane sugar
- Salt and ground black pepper as per the taste
Method to Prepare:
- Take a saucepan and heat one tablespoon of oil in it. Then, add the chopped onion and garlic cloves and sauté them on medium heat until the onions turn soft and translucent, or for around 5 minutes.
- After this, you have to add the chopped tomatoes and stir them well with onions and garlic. Also, add a little water of 1 tablespoon to let the tomatoes cook properly.
- Now, add all spices – coriander powder, cumin powder, red chili powder, turmeric powder, and dry fenugreek leaves. Stir all ingredients well and let them cook for 4-5 minutes or until tomatoes become soft and mushy.
- Then, add cashews and stir and turn off the heat.
- Let this mixture cool and add half a cup of water in it and make a fine paste of this mixture using an immersion blender. You have to make a smooth consistency, so blend until you get the smooth paste and transfer it in a bowl.
- Use the same saucepan after rinsing it well. Heat the remaining tablespoon of oil over the medium heat.
- Add sliced mushrooms, salt, and ground black pepper to the saucepan and stir-fry the mushrooms until they change a little color. It will take nearly 3-4 minutes.
- Then, add the peas and cover the saucepan so that the peas cook well, they will be cooked in 3-4 minutes.
- Once peas are cooked completely, add the smooth paste of the spices to the saucepan and stir everything well. Also, add one teaspoon of garam masala.
- At this point, you can check if more salt is required.
- If you feel like the gravy or blended mixture is too thick or dry, add a little water. Also, stir in the sugar and cook for another 2 minutes.
- Serve this delicious Matar Mushroom Recipe with roti, naan or kulcha (all Indian breads)
- You can adjust the consistency of the gravy as per your choice, by adding milk or water whatever you want.
- You can use paneer in place of mushroom i.e. Paneer mushroom recipe. But make sure to add paneer at the last.
- For peas, you can pre-cook or steam them before using them in the recipe. This way you need not cook the matar for long after adding them with mushrooms.
Nutritional Value (Per Serving):
- Calories: 70kcal
- Fat: 2.3g
- Fiber: 2.1g
- Calcium: 20mg
- Protein: 3.3g
This matar mushroom recipe is an ideal dish to enjoy the real flavor of Indian food. A wonderful meal to enjoy with your family! If you are in a hurry and want to carry something different for lunch in the office, you can prepare this cuisine in an instant pot within just 10 minutes. Then, why not try this matar mushroom this weekend on lunch/dinner?