Mushroom Matar Recipe – Authentic Indian Mushroom & Pea Curry

Last Updated on 5 months ago by Neha Deshmukh

Mushroom Matar Recipe – Authentic Indian Mushroom & Pea Curry

Hey everyone! If you’re craving a comforting, flavorful Indian curry, you have to try my Mushroom Matar. It’s a classic North Indian dish – a beautiful blend of earthy mushrooms, sweet peas, and a rich, creamy tomato-based gravy. I remember making this for the first time when I was just starting to experiment with Indian cooking, and it quickly became a family favorite. It’s surprisingly easy to make, and the aroma that fills your kitchen is just divine!

Why You’ll Love This Recipe

This Mushroom Matar (mushroom and pea curry) is more than just a delicious meal. It’s:

• Flavorful: A perfect balance of spices creates a truly satisfying taste.
• Easy to make: Ready in under 30 minutes, even on a weeknight!
• Versatile: Adaptable to your spice preference and dietary needs.
• Comforting: A warm, hearty curry that feels like a hug in a bowl.

Ingredients

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

• ½ cup cashews
• 1 tbsp poppy seeds (khus khus)
• 1 inch ginger (approximately 2.5cm)
• 3 garlic cloves
• 1 medium onion
• 2 medium tomatoes
• 1 green chilli
• 1 tsp kasuri methi (dried fenugreek leaves)
• ½ cup green peas (approximately 120g)
• 200 grams button mushrooms
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp paprika powder
• ½ tsp garam masala
• ¼ cup vegan sour cream (or regular sour cream)
• 1 tbsp oil or vegan ghee
• Salt to taste
• Cilantro for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Cashews & Their Role in Creaminess

Cashews are the secret to that wonderfully smooth and creamy gravy. Don’t skip them! Soaking them in lukewarm water for about 10 minutes softens them, making them blend into a super silky paste.

Poppy Seeds (Khus Khus) – A Traditional Touch

Poppy seeds add a subtle nutty flavor and help thicken the gravy. They’re a traditional ingredient in North Indian curries, and really elevate the taste. You can find them at most Indian grocery stores.

Kasuri Methi: The Secret to North Indian Flavor

Kasuri methi (dried fenugreek leaves) is essential for that authentic North Indian flavor. It has a unique, slightly bitter aroma that adds so much depth. Crush it between your palms before adding it to release its fragrance.

Regional Variations in Mushroom Matar

While this recipe is a pretty standard North Indian version, you’ll find variations across the country. Some regions add potatoes, while others use different types of mushrooms. My friend’s grandmother always adds a pinch of amchur (dried mango powder) for a tangy twist – I might have to try that next time!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Paste: Start by soaking the cashews in lukewarm water for 10 minutes. Drain and blend them with the ginger, garlic, poppy seeds, and onion into a smooth paste. You might need to add a splash of water to get it going.
2. Tomato Puree Time: Blend the tomatoes and green chilli separately into a smooth puree.
3. Sauté the Aromatics: Heat the oil or vegan ghee in your Instant Pot (using the sauté mode) or a deep pan. Add the onion paste and kasuri methi and sauté for about 30 seconds until fragrant.
4. Build the Gravy: Add the tomato puree, salt, green peas, turmeric powder, coriander powder, paprika, and garam masala. Mix everything well and let it cook for a couple of minutes.
5. Add the Mushrooms & Pressure Cook (or Simmer): Add the button mushrooms and ½ cup (120ml) of water. If using an Instant Pot, close the lid and pressure cook on high for 4 minutes.
6. Quick Release & Finish: Carefully quick release the pressure. Stir in the vegan sour cream and garnish generously with fresh cilantro.

For Stovetop Cooking: Sauté the onion paste for 2-3 minutes. Add the tomato puree and cook for another 2-3 minutes. Then, follow the remaining steps, adjusting the cook time to 10-12 minutes, or until the mushrooms are tender.

Expert Tips

• Don’t overcrowd the pan: When sautéing the onion paste, make sure you have enough space. Overcrowding will steam the onions instead of browning them.
• Adjust the water: The amount of water you need will depend on the consistency you prefer. Add more if you like a thinner gravy.
• Fresh is best: Using fresh ginger and garlic will always give you the best flavor.

Variations

• Vegan Adaptation: This recipe is already easily adaptable to vegan diets by using vegan sour cream and vegan ghee or oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of green chilli to control the heat. For a milder curry, remove the seeds from the chilli. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

Mushroom Matar is best enjoyed with:

Raita Pairings: A cooling cucumber raita or a boondi raita perfectly complements the richness of the curry.

Bread Choices (Naan, Roti, Paratha): Warm, fluffy naan, whole wheat roti, or flaky paratha are all fantastic for scooping up the gravy.

Rice Recommendations: Steamed basmati rice or jeera rice (cumin rice) are classic choices.

Storage Instructions

Refrigerating Leftovers: Store any leftover Mushroom Matar in an airtight container in the refrigerator for up to 3 days.

Freezing for Later: This curry freezes beautifully! Store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is the best type of mushroom to use for Mushroom Matar?

Button mushrooms are the most commonly used, and they work perfectly. But feel free to experiment with other varieties like cremini or shiitake for a different flavor profile!

Can I make this recipe without cashews? What’s a good substitute?

While cashews are key for the creamy texture, you can substitute with sunflower seeds (soaked and blended) or even a tablespoon of almond butter. It won’t be exactly the same, but still delicious.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores, or online.

Can this be made in a traditional pressure cooker instead of an Instant Pot?

Absolutely! Pressure cook for 3-4 whistles on medium heat. Let the pressure release naturally before opening the lid.