Mushroom Matar

As exotic as they might be considered, mushrooms have never been on top of my priority list when i’m cooking. I almost forget about them at times, especially when i’m cooking pastas, noodles etc. The only time i am reminded of their existence is when i spot them at the grocery store and then, just for the sake of variety, i pick up a pack. Mushroom Matar is my go-to recipe to cook with mushrooms. I keep it simple with a ginger-garlic, tomato-onion paste. A few months ago, i came across this recipe for Mushroom Matar that was slightly different from mine, mainly because it used cashew paste. I tried it out and it was a hit! You can make this occasionally, when you’re in the mood for a richer dish.
So here goes, a tasty yet simple recipe that can definitely become a keeper. It goes well with rotis or paranthas or even with jeera rice.

Mushroom Matar

Course: MainCuisine: IndianDifficulty: Medium


Prep time


Cooking time



A delicious, rich curry made with a combination of mushrooms, green peas & cashew paste.


  • Mushrooms: 250 gms; sliced

  • Green peas (fresh or frozen): 250 gms

  • Tomato: 1 large; pureed

  • Onion: 1; finely chopped

  • Ginger garlic paste: 1 tbsp

  • Green chillies: 2; minced

  • Turmeric powder: A pinch

  • Red chilli powder: 1/2 tsp

  • Black pepper powder: A pinch

  • Garam masala powder: 1/2 tsp

  • Kasuri methi: 1 tsp

  • Cashew: 8–10 pcs; soaked in warm water & ground into paste

  • Fresh cream: 2 tbsp

  • Oil

  • Salt to taste


  • Heat oil in a pan, add the sliced mushrooms & pepper and sauté for 2 minutes, to release the moisture. Keep them aside.
  • In the same pan, put some more oil, add the chopped onions and sauté for a few minutes. Add the ginger garlic paste, & minced green chillies and stir for a couple of minutes on medium heat.
  • Add the turmeric & red chilli powder and mix well. Then add the tomato purée and cook on low heat till oil surfaces.
  • Add salt to taste, peas and a cup of water and bring to a boil. Cover the pan with a lid and let the curry simmer for 5–7 minutes on low heat.
  • Add the sautéed mushrooms, simmer for 10 more minutes and check the curry consistency and seasoning.
  • Finally add the kasuri methi, cashew paste & garam masala.
  • Add a swirl of fresh cream just before serving. This curry goes well with phulkas or naan.


  • You can use the same base to make a Matar Paneer dish too.
  • The initial sautéing of mushrooms with pepper adds a lot of flavour to the final dish.
  • The gravy can be adjusted according to what you’d like to serve this curry with. In case you wish to eat it with jeera rice or pulao, you can keep the gravy thinner.

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