Matar mushroom recipe - a dry vegetable dish made from marinated mushrooms and green peas.
This dry matar mushroom is healthy yet delicious. It is home style recipe that goes perfect with roti or paratha. It is dry or semi-dry kind of dish. I have already shared the gravy version of mushroom matar.
In this recipe, I have marinated the mushrooms in yogurt and spices for some time. Trust me a touch yogurt in marination makes the huge difference in flavors. I have tried without marinating mushrooms as well. That way it also tastes good. But try it once with marinated mushrooms. You will sure love it.
Check out other mushroom recipes
Mushroom soup // Mushroom pulao // Mushroom kadai masala // Punjabi mushroom masala
Step By Step Photo Instructions:
1) Take chopped mushrooms in a bowl. Add yogurt, red chili powder, salt, black pepper powder.
2) Mix well, so spices and yogurt is coated to each piece of mushroom. Let it marinate for 15 minutes.
3) To make sabzi, heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
4) Then add chopped onions.
5) Cook till onions get light brown in color and become soft.
6) Then add ginger paste and garlic paste. Instead of paste you use freshly grated ginger and garlic.
7) Mix well and cook for a minute. or till the raw smell of garlic goes away.
8) Add chopped tomatoes.
9) Mix well.
10) Cook till tomatoes get soft, not mushy.
11) Add salt, turmeric powder, red chili powder and coriander powder.
12) Mix well and saute for a minute. Oil will starts to ooze out from the sides.
13) Then add marinated mushrooms and green peas.
14) Mix well.
15) Cover it and cook. If you see half way of cooking, mushroom will leave its water. And as peas and mushroom get cooked, water will dry out.
16) If water dries out and peas are not cooked yet then you can add or sprinkle some water and continue cooking. I have used frozen peas which does not require too much cooking time. If using fresh peas then it might take some more time to cook. Once both are soft and tender, turn off the stove and serve.
It is ready to serve. If not serving right away then keep it covered, Do try it and let me know how you like it.
Serving suggestion: This sabzi can be served with roti or paratha. To complete the meal serve kachumber salad on side.
Did you try this matar mushroom sabzi recipe? I’d love to hear about it! Leave a review in the comment section below.
Matar Mushroom Sabzi
Ingredients
- 1 cup Mushrooms chopped
- 1 tablespoon Plain Yogurt (dahi or curd)
- ½ teaspoon Red chili powder
- ¼ teaspoon Black pepper powder
- Salt to taste
- 1 ½ tablespoons Oil
- ½ teaspoon Cumin seeds
- ⅓ cup Red onion chopped finely
- ½ teaspoon Ginger paste or freshly grated or crushed
- ½ teaspoon Garlic paste or freshly grated
- ½ cup Tomato
- Salt to taste
- ½ teaspoon Red chili powder
- ½ teaspoon Coriander powder
- ⅛ teaspoon Turmeric powder
- ¾ cup Green peas fresh or frozen
Instructions
- Take chopped mushrooms in a bowl.
- Add yogurt, red chili powder, salt, black pepper powder.
- Mix well, so spices and yogurt is coated to each piece of mushroom. Let it marinate for 15 minutes.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add chopped onions. Cook till onions get light brown in color and become soft.
- Then add ginger paste and garlic paste. Mix well and cook for a minute.
- Add chopped tomatoes.Mix well. Cook till tomatoes get soft, not mushy.
- Add salt, turmeric powder, red chili powder and coriander powder.
- Mix well and saute for a minute. Oil will starts to ooze out from the sides.
- Then add marinated mushrooms and green peas. Mix well.
- Cover it and cook. If you see half way of cooking, mushroom will leave its water. And as peas and mushroom get cooked, water will dry out.
- Once both are soft and tender, turn off the stove.
Anant, NZ
Excellent recipe and guidance. 50 minutes from start to finish (using frozen peas).
Kanan Patel
Very glad that you liked.