Mushroom Matar Masala Recipe – Authentic Indian Mushroom & Pea Curry

Last Updated on 2 months by Neha Deshmukh

Mushroom Matar Masala Recipe – Authentic Indian Mushroom & Pea Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavourful curry that’s relatively easy to whip up. Well, look no further! This Mushroom Matar Masala – a delicious blend of earthy mushrooms and sweet green peas in a rich, aromatic gravy – is a family favourite, and I’m so excited to share it with you. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s become a regular on our dinner table ever since.

Why You’ll Love This Recipe

This Mushroom Matar Masala isn’t just tasty; it’s a winner for so many reasons. It’s a fantastic vegetarian option packed with protein and goodness. It’s relatively quick to make – perfect for a weeknight meal. And honestly, the flavour is just incredible. The homemade masala paste really elevates it, giving it that authentic Indian restaurant taste. Plus, it’s easily adaptable to your spice preference!

Ingredients

Here’s what you’ll need to create this magic:

• 5 cups quartered button mushrooms
• ½ cup green peas (cooked)
• 1 large onion (chopped fine)
• 4 cloves
• 1 small cinnamon piece
• 3 cardamom pods (crushed)
• 1 tbsp oil
• ½ tsp turmeric powder
• 1 large onion (chunks)
• 1 tomato (sliced)
• 1-inch piece ginger
• 2 garlic cloves
• ½ cup grated coconut
• 1.5 tsp coriander powder
• 5 dry red chillies

Ingredient Notes

Let’s talk ingredients! Using good quality, fresh ingredients makes all the difference.

• Whole Spices: Don’t skip the cloves, cinnamon, and cardamom! These aren’t just for show; they build a beautiful aromatic base for the curry. Gently frying them releases their oils and intensifies the flavour.
• Homemade Masala Paste: This is where the real magic happens. Taking the time to make your own paste (with onion, tomato, ginger, garlic, coconut, coriander powder, and red chillies) gives the masala a depth of flavour you just can’t get from store-bought versions.
• Oil Choice: Traditionally, many North Indian families use mustard oil for its pungent flavour. However, vegetable oil works perfectly well if you prefer a milder taste.
• Mushrooms: Button mushrooms are classic, but you can experiment with cremini or shiitake for a more complex flavour.
• Green Peas: Fresh or frozen peas work great! If using frozen, just add them directly from frozen – no need to thaw.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the cloves, cinnamon, and cardamom. Sauté for 10-15 seconds until you can smell that lovely aroma filling your kitchen.
2. Add the finely chopped onion and fry until golden brown – about 4 minutes. Patience is key here; nicely browned onions are the foundation of a great curry.
3. Stir in the mushrooms and turmeric powder. Cook for 2-3 minutes until the mushrooms release their moisture. Don’t overcrowd the pan, or they’ll steam instead of brown.
4. Mix in the cooked green peas and a pinch of salt. Give it a good stir to combine everything.
5. Now, add the ground masala paste (made from onion, tomato, ginger, garlic, coconut, coriander powder, and red chillies) and ½ cup of water. Stir thoroughly to ensure everything is well combined.
6. Cover the pan and simmer for 10 minutes. This allows the mushrooms to soften and the gravy to thicken beautifully. Adjust the salt to your liking and garnish with fresh coriander leaves before serving.

Expert Tips

• Blooming the Spices: Gently frying the whole spices in oil releases their essential oils, creating a more fragrant and flavourful curry.
• Don’t Rush the Onions: Properly browned onions add sweetness and depth to the masala.
• Adjusting Gravy Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• My friend, Priya, adds a dollop of cashew paste to her Mushroom Matar Masala for extra richness. It’s divine!
• For a smoky flavour, you can add a pinch of smoked paprika to the masala paste.
• My family loves adding a diced potato to the curry for a heartier meal.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure you’re using vegetable oil.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of red chillies in the masala paste to 2-3.
• Medium: Use 5 red chillies as per the recipe.
• Hot: Add 7-8 red chillies, or a pinch of cayenne pepper to the masala paste.

Festival Adaptations

• Navratri: During Navratri, some families avoid onion and garlic. You can omit these from the masala paste and increase the amount of ginger and green chilli for flavour.
• Diwali: This curry is a wonderful addition to a Diwali feast!

Serving Suggestions

Mushroom Matar Masala is best served hot with:

• Steaming basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What type of mushrooms work best in this Mushroom Matar Masala?

Button mushrooms are classic and readily available, but feel free to experiment with cremini, shiitake, or a mix!

Can I make the masala paste ahead of time? If so, how should I store it?

Absolutely! You can make the masala paste a day or two in advance. Store it in an airtight container in the refrigerator. It will keep for up to 2 days.

Is it possible to make this dish without using onion and garlic?

Yes, it is! It’s a common practice during certain religious fasts. Simply omit the onion and garlic from the masala paste and increase the amount of ginger and green chilli for flavour.

What is the best way to adjust the spice level of this curry?

Adjust the number of red chillies in the masala paste. You can also add a pinch of cayenne pepper for extra heat.

Can I use frozen peas instead of cooked green peas? Will it affect the texture?

Yes, you can! Just add them directly from frozen – no need to thaw. It won’t significantly affect the texture.

How can I tell when the masala paste is properly blended?

The masala paste should be smooth and consistent, with no large chunks of onion or tomato. A good blender or food processor is your best friend here!

Enjoy making this delicious Mushroom Matar Masala! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!