Mushroom Mutter Recipe | Matar Mushroom Curry Recipe

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Mushroom Matar Recipe or Matar mushroom curry – Sauteed mushrooms and boiled green peas are simmered in creamy, spicy onion-tomato gravy.

Mushroom Mutter Recipe | Matar Mushroom Curry Recipe

Mushrooms are also known as Kumbh or Dhingri. So it is called kumbh matar curry or dhingri matar recipe. My family including me love any kind of curry or gravy recipe. So I make many different curry recipes very often. Hence you will see many on the blog. This mushroom matar curry is one of my favorites.

This mushroom mutter gravy is typical North Indian gravy. It is made from onion and tomato. it is spiced up with regular spices. Addition of kasoori methi gives the unique taste to it.

I do make dry version of mushroom matar as well.
— Other mushroom curry  recipes on the blog
Kadai mushroom  — Palak mushroom  — Mushroom yogurt curry

Mushroom Mutter Recipe | Matar Mushroom Curry Recipe

I have added cashew paste to make it creamy and little rich. It is healthier option than adding heavy cream. This is Vegan mushroom matar curry.


How to make Matar Mushroom Curry (Step by Step Recipe with Photos):


1) First soak the cashew nuts in warm water. Let it soak for 10-15 minutes.

2) Now we will make onion-tomato paste. Heat 2 teaspoons of oil in a pan. Once hot add chopped onions, ginger and garlic. Sprinkle some salt to speed up the process.

3) Cook till onions get soft and translucent.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe4) Mix in chopped tomatoes.

5) Cook till they get slightly soft. Turn off the stove and let it cool down a bit.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe6) Make smooth paste out of this mixture using blender or grinder. Remove it to a bowl and keep it aside.

7) Also make the smooth paste of soaked cashews.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe8) Now in the same pan heat 2 teaspoons of oil. Once hot add chopped mushrooms.

9) Saute till they become golden brown. First it starts to release its water. Then all the water will dry up. and mushroom will starts to brown. Remove it to a plate and keep it aside.

10) While mushrooms are cooking, boil the peas. You can boil in pressure cooker. Or microwave it. Take peas in microwave safe bowl. add 2 tablespoons of water, pinch of salt. Cover it with lid and cook it for 4-5 minutes. Time may vary depending on the type of microwave. Also if using fresh green peas then it takes more time. I am using frozen green peas, it took only 4 minutes in microwave.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe11) Now in the same pan heat remaining 2 teaspoons of oil. Once hot add cumin seeds. Let them sizzle a bit.

12) Then add chopped green chilies. Saute for 30 seconds.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe13) Then mix in prepared onion-tomato paste. add salt. Be careful while adding salt, as we added earlier while cooking onions.

14) Cook till all the moisture evaporates and oil starts to ooze out from the sides. You won’t see that much oil because we started with very less amount of oil. Do stir in between to make sure it is not sticking to the bottom of the pan.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe15) Then add turmeric powder, red chili powder, coriander powder, garam masala and crushed kasoori methi.

16) Mix well and cook for a minute.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe17) Then add 1 cup or more or less water. Bring to a simmer.

18) Add cashew nut paste.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe19) Mix well.

20) Add cooked mushroom and green peas.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe21) Mix well and simmer for 3-4 minutes.

22) Turn off the stove and it is ready to serve.
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe

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

Mushroom Mutter Recipe | Matar Mushroom Curry Recipe


Mushroom Matar Recipe:


5.0 from 1 reviews
Mushroom Mutter Recipe | Matar Mushroom Curry Recipe
 
Prep time
Cook time
Total time
 
Mushroom matar recipe - sauteed mushroom and boiled peas are simmered in creamy, spicy onion-tomato gravy
Author:
Category: Main, curry
Cuisine: Punjabi, North Indian
Yield: 2-3 servings
Ingredients
Cashewnut paste:
  • Cashews - 2 tablespoons
  • Warm water - ¼ cup
Onion-tomato paste:
  • Oil - 2 teaspoons
  • Onion - 1 medium or 1 cup, roughly chopped
  • Ginger - ½ inch piece, chopped
  • Garlic - 2 cloves, chopped
  • Tomatoes - 2 medium or 1 ½ cups roughly chopped
  • Salt - to taste
For making curry:
  • Oil - 2 teaspoons + 2 teaspoons
  • Mushrooms - 8 oz or 225 grams or 2 ½ cups cut into bite size pieces
  • Green peas - 1 ½ cups
  • Cumin seeds - ½ teaspoon
  • Green chilies - 1, chopped finely
  • Turmeric powder - ¼ teaspoon
  • Red chili powder - 1 ½ teaspoons
  • Coriander powder - 1 teaspoon
  • Garam masala - ½ teaspoon
  • Dried fenugreek leaves or Kasoori methi - 1 teaspoon, crushed lightly
  • Water - 1 cup
  • Salt - to taste
Instructions
  1. First soak the cashew nuts in warm water. Let it soak for 10-15 minutes.
  2. Now we will make onion-tomato paste. Heat 2 teaspoons of oil in a pan. Once hot add chopped onions, ginger and garlic. Sprinkle some salt to speed up the process. Cook till onions get soft and translucent.
  3. Mix in chopped tomatoes. Cook till they get slightly soft. Turn off the stove and let it cool down a bit.
  4. Make smooth paste out of this mixture using blender or grinder. Remove it to a bowl and keep it aside.
  5. Also make the smooth paste of soaked cashews.
  6. Now in the same pan heat 2 teaspoons of oil. Once hot add chopped mushrooms.
  7. Saute till they become golden brown. First it starts to release its water. Then all the water will dry up. and mushroom will starts to brown. Remove it to a plate and keep it aside.
  8. While mushrooms are cooking, boil the peas. You can boil in pressure cooker. Or microwave it. Take peas in microwave safe bowl. add 2 tablespoons of water, pinch of salt. Cover it with lid and cook it for 4-5 minutes. Time may vary depending on the type of microwave. Also if using fresh green peas then it takes more time. I am using frozen green peas, it took only 4 minutes in microwave.
  9. Now in the same pan heat remaining 2 teaspoons of oil. Once hot add cumin seeds. Let them sizzle a bit.
  10. Then add chopped green chilies. Saute for 30 seconds.
  11. Then mix in prepared onion-tomato paste. add salt. Be careful while adding salt, as we added earlier while cooking onions.
  12. Cook till all the moisture evaporates and oil starts to ooze out from the sides. You won’t see that much oil because we started with very less amount of oil. Do stir in between to make sure it is not sticking to the bottom of the pan.
  13. Then add turmeric powder, red chili powder, coriander powder, garam masala and crushed kasoori methi.
  14. Mix well and cook for a minute.
  15. Then add 1 cup or more or less water. Bring to a simmer.
  16. Add cashew nut paste. Mix well.
  17. Add cooked mushroom and green peas.
  18. Mix well and simmer for 3-4 minutes. Turn off the stove and it is ready to serve.
Additional Info
Taste – medium spicy, creamy

Shelf life – Leftovers can be stored in refrigerator for 2-3 days in airtight container.

Serving suggestions – Serve with roti, paratha or naan. It can be served as a side with plain rice.

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Comments

  1. Margaret Fannen says

    Thank you so much for putting this recipe on the web, i really appreciate the trouble you have taken to explain so clearly with pictures. Ive only recently tried this and love it. Namaste.

  2. 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!
    ~Palak

  3. 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

  4. 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.

  5. 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.

    • 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.