Mushroom Mutter Recipe | Matar Mushroom Curry Recipe
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5 from 5 votes

Mushroom mutter curry recipe (Matar mushroom recipe)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 servings
Calories 348kcal
Author Kanan


Cashewnut paste:

  • 2 tablespoons Cashew nuts
  • ¼ cup Water (warm)

Onion-tomato paste:

  • 2 teaspoons Oil
  • 1 medium or 1 cup Onion roughly chopped
  • ½ inch Ginger chopped
  • 2 cloves Garlic chopped
  • 2 medium or 1 ½ cups Tomato roughly chopped
  • Salt to taste

For matar mushroom curry:

  • 2+2 teaspoons Oil
  • 8 oz or 225 grams or 2 ½ CUPS Mushrooms cut into bite size pieces
  • 1 ½ cups Green peas
  • ½ teaspoon Cumin seeds
  • 1 Green chilies chopped finely
  • ¼ teaspoon Turmeric powder
  • 1 ½ teaspoons Red chili powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Garam masala
  • 1 teaspoon Kasoori methi (Dried fenugreek leaves) crushed lightly
  • 1 cup Water
  • Salt to taste


Making cashew paste and onion-tomato paste:

  • First soak the cashew nuts in warm water. Let it soak for 10-15 minutes.
  • Meantime make onion-tomato paste. Heat 2 teaspoons of oil in a pan.
  • Once hot add chopped onions, ginger and garlic. Sprinkle some salt and cook till onions get soft and translucent.
  • Mix in chopped tomatoes. Cook till they get slightly soft.
  • Turn off the stove and let it cool down a bit.
  • Make smooth paste out of this mixture using blender or grinder. Remove it to a bowl and keep it aside.
  • Also make the smooth paste of soaked cashews. Keep it aside.

Making matar mushroom recipe:

  • In the same pan heat 2 teaspoons of oil. Once hot add chopped mushrooms.
  • 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.
  • While mushrooms are cooking, boil the peas. You can boil in pressure cooker. Or microwave it.
  • Now in the same pan heat remaining 2 teaspoons of oil.
  • Once hot add cumin seeds. Let them sizzle a bit.
  • Then add chopped green chilies. Saute for 30 seconds.
  • Then mix in prepared onion-tomato paste. add little salt.
  • Cook till all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between to make sure it is not sticking to the bottom of the pan.
  • Then add turmeric powder, red chili powder, coriander powder, garam masala and crushed kasoori methi. Mix well and cook for a minute.
  • Then add 1 cup or more or less water. Bring to a simmer.
  • Add cashew nut paste. Mix well.
  • Add cooked mushroom and green peas.
  • Mix well and simmer for 3-4 minutes.
  • Turn off the stove.


Calories: 348kcal | Carbohydrates: 36.3g | Protein: 13.3g | Fat: 19.3g | Saturated Fat: 2.8g | Cholesterol: 0mg | Sodium: 1211mg | Potassium: 1165mg | Fiber: 10.8g | Sugar: 14.8g
*Nutrition information is a rough estimate for 1 serving
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