Mushroom curry or mushroom masala with button mushrooms and peas in tomato onion gravy and spices is one of the most easy & best Indian style mushroom curry recipes.
Mushroom peas curry is also known as mushroom matar curry in India (as green peas is referred as matar in hindi in North India) and this mushroom peas curry goes great with cooked plain white rice or brown rice and Indian breads like nan, chapathi, poori etc.
I am not a big fan of mushrooms myself, but I love this mushroom peas curry in onion tomato gravy with spices as it really is delicious and goes great with rice or chapathi.
See peas and potato curry recipe here.
I used dry green peas to make this peas mushroom recipe.
Dried lentils and legumes have longer shelf life than fresh ones or frozen ones and buying them in bulk can save money.
You just need to soak them for few hours before cooking. You can buy dry green peas here.
I know many vegetarians do not really like mushrooms (like myself) when cooked in whatever way.
In my case, I like it when the flavor is not too overwhelming for me and when it is mixed with other vegetables or ingredients that I like.
What Is Matar Mushroom Masala?
Matar mushroom curry or matar mushroom masala is a popular Indian style mushroom curry with sweet green peas.
It is prepared in a tomato onion masala gravy flavored with Indian spices.
Matar mushroom masala goes great with cooked white basmati rice or any Indian flatbread like chapathi, poori, naan etc.
This mushroom peas curry is perfect as it also pleases those who really love mushrooms and also those who are really not great mushroom lovers.
The trick is to cook the mushrooms in water and then make the gravy separately and add the cooked mushrooms to it at the last stage.
I also added some exotic spices like cardamom pods, bay leaves and cloves to the pot while the mushrooms were getting cooked.
So whether you loves mushrooms or not, try this for yourself and see if you like this mushroom peas curry.
Here is how I made this easy and delicious mushroom peas curry following this easy Indian mushroom curry recipe.
I used washed and chopped button mushrooms I bought from the store.
As I mentioned above, for the peas, I used dry green peas which was soaked overnight for best results.
If you are using fresh or frozen peas, you can skip the soaking and just wash and use them directly.
How To Make Matar Mushroom Curry?
Indian style matar mushroom curry or mushroom masala with peas can be prepared easily using the following ingredients.
Ingredients to make matar mushroom curry
2 cups button mushrooms sliced
2 cups green peas dried
1 medium sized onion
3 medium sized tomatoes or use 8 to 10 cherry tomatoes
3 cups water or more if needed
salt as required
3 tablespoons oil
2 tablespoons ginger garlic paste
2 bay leaves
2 cardamom pods
2 cloves
Spice Powders
1 teaspoon turmeric powder
1 teaspoon red chili powder reduce if you don’t want it spicy
2 teaspoons garam masala powder
1 teaspoon black pepper powder skip this if you don’t want spicy
½ teaspoon cumin seeds powder
For seasoning
1 teaspoon cumin seeds
1 teaspoon mustard seeds
5 dry red chilies optional
Step By Step Instructions
Soak dry green peas in water overnight or for at least 4 to 5 hours prior to cooking.
After soaking, drain the water used for soaking and wash the peas very well, keep it aside.
Wash the button mushrooms in fresh water for 2 to 3 times (even if it you are buying washed ones).
Transfer the washed peas and mushrooms to a medium sized pan or pot, add water (no need to add salt now).
Add cardamom pods, cloves and bay leaves to the pot.
Bring the water to a boil, and when the water starts boiling, reduce the heat to very low, close the pot and cook for about 10 to 12 minutes or until the mushrooms and peas are cooked and soft enough. Switch off the stove and keep the pot aside.
Now let us make the gravy for the curry.
Cut the onion and tomatoes roughly and transfer to a food processor and grind them into a paste (without adding water). You don’t have to make it so smooth, as little pieces of onions and tomatoes are fine in the gravy.
I used cherry tomatoes, you can use cherry tomatoes or regular tomatoes.
Heat 2 tablespoons of oil in a pan and fry cumin seeds.
Transfer the onion tomato paste to the pan and roast the mixture in low to medium heat.
Add the ginger garlic paste and mix well.
Stir the mixture occasionally to avoid the gravy getting burnt at the bottom of the pan.
Cook the onion tomato mixture until it is cooked well and the mixture starts separating from the oil. This may take around 7 to 8 minutes.
Add all the spices and salt and mix well and cook for another 1 more minute.
Now the gravy for the mushroom masala curry is ready, so let us add the mushrooms and peas to this gravy now.
Transfer the contents of the pot with the cooked mushroom, peas and water (yes we use the water used to cook the mushrooms to make the gravy) to the pan with the onion tomato mixture and mix everything well.
Cook in medium heat for about 2 minutes, stirring in between or until the mushrooms and peas are well blended with the gravy and spices.
Switch off the stove and keep the pan aside.
Now let us make the seasoning (this is optional, but its good to add!).
Heat 1 tablespoon of oil in a pan and add mustard seeds.
When the mustard seeds start to splutter, add the red chilies and fry for few seconds and the seasoning is ready.
Pour the seasoning over the prepared mushroom peas curry and gently mix the contents. Mushroom peas curry is ready to serve!
Serve the delicious matar mushroom masala with white basmati rice or brown rice or Indian flatbreads like chapathi, poori, naan bread, bhatura etc as you like.
Step By Step Photos Or Mushroom Curry Preparation
More Mushroom Recipes:
vegan mushroom gravy with almond sauce
More Matar (Peas) Recipes:
easy matar pulao without onions
Below you can get the recipe for Indian mushroom curry with green peas (matar mushroom curry) with tomatoes in detail.
Indian Mushroom Curry Recipe With Peas
Ingredients
- 2 cups button mushrooms sliced
- 2 cups green peas dried
- 1 medium sized onion
- 3 medium sized tomatoes or use 8 to 10 cherry tomatoes
- 3 cups water or more if needed
- salt as required
- 3 tablespoons oil
- 2 tablespoons ginger garlic paste
- 2 bay leaves
- 2 cardamom pods
- 2 cloves
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder reduce if you don’t want it spicy
- 2 teaspoons garam masala powder
- 1 teaspoon black pepper powder skip this if you don’t want spicy
- ½ teaspoon cumin seeds powder
For seasoning
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 5 dry red chilies optional
Instructions
- Soak dry green peas in water overnight or for at least 4 to 5 hours prior to cooking.
- After soaking, drain the water used for soaking and wash the peas very well, keep it aside.
- Wash the button mushrooms in fresh water for 2 to 3 times (even if it you are buying washed ones).
- Transfer the washed peas and mushrooms to a medium sized pan or pot, add water (no need to add salt now).
- Add cardamom pods, cloves and bay leaves to the pot.
- Bring the water to a boil, and when the water starts boiling, reduce the heat to very low, close the pot and cook for about 10 to 12 minutes or until the mushrooms and peas are cooked and soft enough. Switch off the stove and keep the pot aside.
- Now let us make the gravy for the curry.
- Cut the onion and tomatoes roughly and transfer to a food processor and grind them into a paste (without adding water). You don’t have to make it so smooth, as little pieces of onions and tomatoes are fine in the gravy. I used cherry tomatoes, you can use cherry tomatoes or regular tomatoes.
- Heat 2 tablespoons of oil in a pan and fry cumin seeds.
- Transfer the onion tomato paste to the pan and roast the mixture in low to medium heat.
- Add the ginger garlic paste and mix well.
- Stir the mixture occasionally to avoid the gravy getting burnt at the bottom of the pan.
- Cook the onion tomato mixture until it is cooked well and the mixture starts separating from the oil. This may take around 7 to 8 minutes.
- Add all the spices and salt and mix well and cook for another 1 more minute. Now the gravy for the mushroom masala curry is ready, so let us add the mushrooms and peas to this gravy now.
- Transfer the contents of the pot with the cooked mushroom, peas and water (yes we use the water used to cook the mushrooms to make the gravy) to the pan with the onion tomato mixture and mix everything well.
- Cook in medium heat for about 2 minutes, stirring in between or until the mushrooms and peas are well blended with the gravy and spices.
- Switch off the stove and keep the pan aside. Now let us make the seasoning (this is optional, but its good to add).
- Heat 1 tablespoon of oil in a pan and add mustard seeds.
- When the mustard seeds start to splutter, add the red chilies and fry for few seconds and the seasoning is ready.
- Pour the seasoning over the prepared mushroom peas curry and gently mix the contents. Mushroom peas curry is ready to serve!
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