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Mushroom matar
Mushroom and pea curry
Mushroom matar: mushrooms and peas in a North Indian onion-tomato masala
Across North India, from Delhi flats to Lucknow kitchens, mushroom matar has become the weeknight cousin of matar paneer: quick to cook, meaty in texture without any meat, and good with rotis or jeera rice. Button mushrooms and sweet green peas sit in a medium-thick onion-tomato gravy warmed with ginger, garlic and garam masala. The common mistake is adding the mushrooms to a wet masala, where they boil and turn rubbery; sear them first in a hot pan until they brown, and their juices go into the sauce rather than drowning it. Chef's tip: frozen peas are perfect here and need only the last 4 minutes, so they stay bright green.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz button mushroomswiped clean and quartered
- 7 oz green peasfrozen or fresh
- 3 tbsp sunflower oil
- 1 tsp cumin seeds
- 2 onionsmedium, finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chillifinely chopped
- 3 tomatoesmedium, puréed or very finely chopped
- ¾ cup waterhot
Spices
- ½ tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 2 tsp ground coriander
- ½ tsp garam masala
- 1 tsp salt
To finish
- 2 tbsp fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Heat 1 tablespoon of 1 tbsp sunflower oil in a wide pan over a high heat. Add 14 oz button mushrooms in one layer and leave them for 2 minutes before stirring, then cook for 2–3 minutes more until browned at the edges. Tip them onto a plate.
5 minStep 2: Turn the heat to medium and add the rest of 2 tbsp sunflower oil. Add 1 tsp cumin seeds and let it sizzle for 20 seconds, then add 2 onions and fry for 6–7 minutes, stirring, until golden brown at the edges.
7 minStep 3: Add 1 tbsp ginger-garlic paste and 1 green chilli and stir for 1 minute, until the raw smell goes. Stir in ½ tsp ground turmeric, 1 tsp Kashmiri chilli powder and 2 tsp ground coriander with a splash of water so the spices don't scorch.
1 minStep 5: Return the mushrooms, add 7 oz green peas and ¾ cup water, and simmer for 4 minutes until the peas are tender and the gravy coats the back of a spoon. Add a little more water if you like it thinner.
4 minStep 6: Stir in ½ tsp garam masala, taste for salt, and scatter with 2 tbsp fresh coriander. Serve with rotis or rice.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 16 g
- Fat
- 11 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mushroom matar take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of button mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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