Mushroom Matar Masala | One-Pot Mushroom & Peas Curry

This dish is also quite special to me now because I made this recipe for my very first live cooking course! It was such a blast demonstrating the recipe live, and it was a fabulous experience!

Matar mushroom masala can be made with a dry curry or a creamy gravy. In this restaurant-style version of the recipe, I’ll be making a luscious gravy using pureed tomatoes with onions, ginger and garlic, and it’s spiced with some classic spices such as cumin seeds, hing and turmeric. My first time making this dish I made it dry, and while it was delicious, I personally prefer the lavish gravy! The gravy is finished with yogurt or cream - personally I prefer cream!

You can serve mushroom matar with so many side dishes! You can serve simply with basmati rice if you’re in a hurry to get dinner on the table, or you can take it a step up by serving with jeera rice, a vegetable rice pulao, or homestyle roti!

Here’s why you need to make this creamy matar mushroom masala for the perfect weeknight dinner:

• Quick and easy
• Full of excellent North Indian flavours
• A luscious, creamy gravy
• Great to prepare for guests
• Gluten-free
• Healthy and packed with veggies!

Ingredients for This Easy Mushroom Matar Recipe

Here’s what we’ll need to prepare this scrumptious mushroom and peas masala:

• Mushrooms: Here I recommend you use white button mushrooms. I’ve also used brown cremini mushrooms in this curry. You can use whatever you have in the fridge; the type of mushroom you use won’t affect the taste! I just chose to use white button mushrooms instead because I want the mushrooms to look nice and cute, basically just for aesthetics!
• Matar: Green peas! You can use fresh or frozen green peas here. You don’t need to defrost your peas if they are frozen because they’ll warm up when you add them directly to your curry. Green peas add a wonderful sweetness to balance out the spice in our gravy, and a nice little crunch!
• Tomatoes: You can use fresh tomatoes and puree them or use a tomato puree such as passata strained tomatoes.
• Onions: Finely chopped. They will be sautéed in our gravy.
• Ghee: To sauté everything! You can also use olive oil or any cooking oil, but I like the taste that ghee adds here.
• Ginger & garlic: Finely chopped.
• Spices: In this recipe we’re using cumin seeds, hing, turmeric powder, red chilli powder, and garam masala. This gravy won’t be too spicy but will have a hint of heat and a nice tanginess.
• Salt: It’s needed in everything! Add to taste.
• Cream or yogurt: Use cream or yogurt to finish your gravy and really take it up a notch! Of course this is optional, but who wouldn’t want a luscious creamy gravy? That really adds the restaurant flair to the dish!
• Kasoori methi: Fenugreek leaves. You can use fresh or dried. I’m using dried because we don’t get fresh ones here in Canada! This will add an excellent fragrance to your dish! Crush them in between your hands and mix well after you have added the cream, if using.
• Cilantro: For garnish.

How to Make One-Pot Mushroom Matar

1. If the mushrooms are large, cut them into quarters, wipe any dirt from the mushrooms using a paper towel.
2. Heat a pot on medium heat and add ghee/olive oil. When the pot is hot, add hing and cumin seeds. Cook until cumin seeds turn reddish brown and aromatic.
3. Add onions and sauté for 3-5 minutes, then add the mushrooms and mix well.
4. Add turmeric, a pinch of salt and mix well. Stir well and cook for 3-5 minutes. Then add in the ginger and garlic, mix and continue to cook until mushrooms have reduced by about half in volume.
5. If at any point veggies start to stick at the bottom of a pan, add a splash of water. Release any browned bits from pan and continue cooking while stirring often.
6. Add the tomatoes, deggi mirch and salt and mix well. Cook until tomatoes have broken down. Keep mixing and stirring for 7-10 minutes and add more water as necessary to ensure nothings gets burned onto the pan.
7. Once the mixture/masala starts to release some oil on the sides, or you are able to easily slide the masala around, add in the frozen/thawed peas. Saute for 2-3 minutes and then pour in water to create a running gravy.
8. Bring up to a simmer and thicken the gravy to bring the flavours together. Season to taste.
9. Once gravy has thickened, pour in the cream and bring up to a simmer. Simmer until the gravy has reached a thick, rich consistency. Crush dried fenugreek leaves/kasoori methi into the sauce and mix well.
10. Once the gravy has reached the right consistency, finish with garam masala and fresh chopped cilantro. Serve hot and enjoy!

Tips & Tricks

• If using fresh peas, boil in water for 2-3 minutes before adding to the tomato masala
• You may omit the step to add cream and finish the gravy with the dried fenugreek leaves, garam masala and cilantro instead.
• If at any point veggies start to stick at the bottom of a pan, add a splash of water. Release any browned bits from pan and continue cooking while stirring often.
• Make sure the tomato-onion masala is cooked by checking for oil being released on the sides of the masala or check if you are able to easily slide the masala around.

Serving Suggestions

There are many ways you can serve this mushroom and peas masala. Here are some quick ideas if you’re making this for a fast weeknight dinner:

• Basmati Rice
• Jeera Rice
• Healthy Vegetable Pulao
• Homestyle Roti

If you want to truly make this a feast, then you could definitely feel free to enjoy with some Homemade Tandoori Naanor even Punjabi Laccha Paratha!

You could also pair this vegetarian curry with your favourite dal, such as Masaledar Chana Dal or Cucumber Raita! That would make for a complete and wholesome meal indeed!

Storing Leftovers

You can certainly prepare this dish ahead of time. Matar mushroom masala will be absolutely delicious the next day - I had prepared this in advance when I recorded the video recipe you can find below! The wonderful flavours will really seep through the mushrooms overnight. I recommend that for optimal freshness you keep mushroom matar curry in the fridge for up to two days. Be sure to store it in an airtight container.

To reheat your mushroom matar, you can microwave for about 2 minutes, stirring at the halfway point. For best results, I recommend you reheat over the stove on medium-low heat, until your gravy comes to a simmer. If your gravy has become a bit thick, add some water and mix well.

Frequently Asked Questions