Mushroom Mutter Recipe – Matar Mushroom Curry

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Mushroom Mutter Recipe

Today’s Recipe is Mutter mushroom curry. It is also known as Khumbh Mutter curry or Dhingri Mutter recipe. And in English, it is called Mushrooms w/ Green Peas Recipe. I often make this creamy and delicious curry at home. It is favorite recipe in my family. In my family everyone includes me fond of different curries. And that’s why you will find more curry recipe in this blog. And so here I am again with another curry recipe.

This curry goes well with paratha or roti. I usually serve it with paratha. But sometime I make little thinner gravy and serve it with plain rice. My family loves it both ways.

Mushroom Mutter Recipe

Mushroom mutter is popular North Indian gravy dish. It has onion-tomato based gravy. It is very common and basic in almost every Punjabi dishes. And I have spice it up with some spices along with kasoori methi which gives unique flavor to the dish.

I have added cashew nuts paste to make it little creamy and rich. This is vegan mushroom mutter curry as I did not added cream to make it creamy or rich. And also it is healthy curry as we are not using lots of oil to make it and also not using cream. So you don’t have to feel guilty to eat this delicious curry on everyday basis.

5 from 1 reviews
Mushroom Mutter Recipe – Matar Mushroom Curry
Prep time
Cook time
Total time
Cuisine – Punjabi Recipe category – Curry, Main dish Skill level – Easy/Beginner
Yield: 2 Servings
Main ingredients
  • Oil – 1 teaspoon
  • Mushrooms – 8 oz (230 grams), or 2 ¾ cups cut into bite size pieces
  • Green peas – 1⅓ cup
Paste no. 1
  • Cashews – 2 tablespoons
Paste no. 2
  • Oil – 1 teaspoon
  • Onion – 1 medium (1 cup), chopped roughly
  • Ginger – 1 inch piece, cut into big pieces
  • Garlic – 2 cloves, cut into big pieces
  • Tomatoes – 2 medium (1 ½ cups), chopped roughly
Other ingredients
  • Oil – 2 teaspoons
  • Cumin seeds – ½ teaspoon
  • Green chilies – 2, finely chopped
  • Turmeric powder – ¼ teaspoon
  • Red chili powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Garam masala – ½ teaspoon
  • Dries fenugreek leaves (Kasoori Methi) – ½ teaspoon
  • Salt – to taste
Make paste no.1
  1. Soak cashew nuts in water for 10-15 minutes (in these 15 minutes prepare all other ingredients.). Then grind into smooth paste and keep it aside.
Make paste no. 2
  1. Heat 1 teaspoon of oil in a pan on medium heat. Once hot add onions, ginger and garlic.
  2. Mix it and cook till onion becomes translucent. All the layers of the onion will start to separate.
  3. And that time add tomatoes.
  4. Cook it till tomatoes become little bit soft. Turn off the stove and let it cool down little bit.
  5. Grind it into smooth puree and keep it aside.
Prepare Main ingredients
  1. Take green peas in microwave safe bowl. Add a tablespoon of water, pinch of salt and cover. If using frozen green peas, cook them in microwave for 2 minutes (depends on your microwave). If using fresh green peas, cook them in microwave for 5 minutes (depends on your microwave).
  2. Meanwhile heat one teaspoon on oil in the same pan on medium heat. Once hot add mushrooms.
  3. Cook them till it gets cooked. Mushroom releases its own water and all the water will dry up and you will know that mushrooms are cooked. Remove it from the pan and keep it aside.
Make curry
  1. Heat 2 teaspoons of oil in the same pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.
  2. Then add chopped green chilies. Let them cook 30 seconds.
  3. Then add onion-tomato paste.
  4. Mix it and let it cook till all the moisture will evaporates and oil starts to leaves from the sides.
  5. Then add red chilies powder, turmeric powder, coriander powder, garam masala, kasoori methi and salt.
  6. Mix it well. If needed sprinkle about tablespoon of water so spices do not burn. Let the masala cook for a minute.
  7. Then add 1 cup of water. Mix it properly.
  8. Then add cashew nut paste.
  9. Mix it well.
  10. Then add cooked mushrooms and green peas.
  11. Mix it well. And cook it for 3-4 minutes. (adjust the gravy consistency as per your liking by adding more water.)
  12. And serve hot.
Additional Info
Taste – medium spicy, creamy with flavors of mushrooms and peas

Shelf life – as you know, it is best served hot. But you can keep in refrigerator in air tight container once cooled completely for 3 days.

Serving suggestions – Serve with roti or paratha or naan w/ sliced onion or kachumber on side. Even you can serve this curry with rice too.

Here is the mushroom mutter recipe is ready to serve. I have served it with paratha and sliced onions w/ few lemon drops as side. It was our lunch on last Saturday.

Mushroom Mutter Recipe

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  1. Palak says

    Hi Kanan,
    Thanks for the recipe. Its different and good. The Kasuri Methi gives the north Indian hint :)
    I did not made the puree of sauted onions and tomatoes. Instead left them as it is in the pan. And just kept adding the cashew nut paste, green peas and mushrooms… The gravy looks filling and can fit an extra person too 😉
    Keep it up!

  2. sumitra says

    This is a 10 on 10 recepie…wonderful n very easy to prepare…i feel like cooking it in all meals n have it..thankyou

  3. Sophie says

    Dear Kanan, I made this recipe and it tasted so delicious, even better than in the restaurant. I have one question, though, about the color. In the picture yours is a nice orange but even though I followed your pictures, mine was a sort of muddy brown. The taste is still great but if I make it again for guests it would be nice to have it look pretty, too. Any suggestions?

    • says

      Nice to know Sophie that you liked this curry. The color is depends on the quality and quantity of turmeric powder and red chili powder added in the recipe.

  4. says

    Made my day!! It was my cooking this sunday and my wife loved it very much! Followed everything except for adding kasoori methi since it was not there in the house. Came out delicious.

    Can regular methi be roasted and added to the tomato onion paste?

    • says

      Happy to hear that you and your wife enjoyed.

      fresh methi leaves are dried in sunlight to make kasoori methi. But you can make in microwave. Place fresh methi in a plate and cook in microwave till they are dry. Every 3 minutes, remove the plate and flip the leaves. I have tried and It took me about me 10 minutes.

  5. Panna says

    Will it make much difference if I miss the kasoori methi out? Or could I just add something else?

    • says

      Without kasoori methi taste will be slight different. But you can skip it, it will still taste good as we have used other spices as well.
      Nothing else can be replaced kasoori methi.

  6. Shashi Bhushan says

    Delicious and haunting taste speaks itself of the speciality of this cuisine! Amazingly yummy and truely Punjabi!

  7. Sue Blaike says

    This is the first of your recipes I have tried but it won’t be the last! Absolutely delicious, and my non vegetarian husband loved it too.
    I didn’t have any cashews, so I used some coconut milk instead, and it worked a treat.

  8. says

    ahhh…Kanan, I live mushrooms, and when peas come in, a fabulous taste they have. I will replace cashew paste with some fresh cream though.

    • Kanan says

      yes Rashmi, you can substitute cashew paste with heavy cream or even with coconut milk. it will taste best any way.