Michael Davis
Mushroom Matar, a delightful vegetarian dish from North India, combines the earthy flavors of mushrooms with the sweetness of green peas in a rich, spiced tomato-based gravy. This dish is not only a favorite among vegetarians but also a versatile recipe that can be paired with rice, naan, or roti. Making Mushroom Matar involves sautéing mushrooms and peas in a blend of aromatic spices like cumin, coriander, and garam masala, then simmering them in a creamy tomato sauce until the flavors meld together. Whether you're a seasoned cook or a beginner, this recipe is straightforward and rewarding, offering a hearty and flavorful addition to any meal.
| Characteristics | Values |
|---|---|
| Dish Name | Mushroom Matar (Mushroom Peas Curry) |
| Cuisine | Indian (North Indian) |
| Main Ingredients | Mushrooms, Green Peas, Onion, Tomato, Ginger-Garlic Paste, Spices |
| Cooking Time | 30-40 minutes |
| Servings | 4-5 people |
| Spice Level | Medium (adjustable) |
| Dietary | Vegetarian, Vegan (if using vegan yogurt/cream) |
| Key Spices | Turmeric, Coriander Powder, Cumin Powder, Garam Masala, Red Chili Powder |
| Cooking Method | Stovetop (Kadhai/Pan) |
| Texture | Gravy-based, semi-thick consistency |
| Pairing | Roti, Naan, Jeera Rice, or Plain Rice |
| Preparation Tips | Blanch mushrooms to remove raw smell; use fresh peas for better taste |
| Variations | Add cashew paste for richness, or paneer for a fusion twist |
| Storage | Refrigerate for up to 2 days; reheat before serving |
| Health Benefits | Low in calories, high in protein (mushrooms), and fiber (peas) |
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What You'll Learn
- Ingredients: Gather button mushrooms, peas, onions, tomatoes, spices, oil, and fresh coriander for garnish
- Preparation: Clean mushrooms, chop vegetables, soak peas, and prepare spice blends for cooking
- Cooking Mushrooms: Sauté mushrooms in oil until golden brown, then set aside for later use
- Making Gravy: Fry onions, add tomatoes, spices, and simmer until oil separates for rich gravy
- Final Assembly: Combine mushrooms, peas, and gravy, cook until thickened, garnish, and serve hot
Ingredients: Gather button mushrooms, peas, onions, tomatoes, spices, oil, and fresh coriander for garnish
To begin crafting the perfect Mushroom Matar, the first step is to gather all the essential ingredients. Start with button mushrooms, which are the star of this dish. Choose fresh, firm mushrooms and give them a gentle clean with a damp cloth or a quick rinse, ensuring they are free from dirt. Pat them dry to avoid excess moisture in your dish. Next, you’ll need peas, either fresh or frozen. If using frozen peas, there’s no need to thaw them beforehand, as they’ll cook quickly in the pan. Onions are another key ingredient, adding a sweet, caramelized base to the dish. Opt for medium-sized onions and finely chop them for even cooking. Tomatoes will bring a tangy, juicy element to the curry. Use ripe, red tomatoes and chop them into small pieces for a smoother texture.
Moving on to the spices, these are the heart and soul of Mushroom Matar. Gather turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala. Each spice plays a unique role, from turmeric’s earthy flavor to garam masala’s warm, aromatic finish. Don’t forget salt to balance the flavors and a pinch of sugar to enhance the natural sweetness of the tomatoes. Oil is essential for sautéing the ingredients—use a neutral oil like vegetable or sunflower oil to avoid overpowering the dish. Lastly, fresh coriander is a must for garnishing. Its bright, herbal notes will elevate the final presentation and add a burst of freshness to every bite.
When preparing the ingredients, organization is key. Lay out all the spices in small bowls for easy access during cooking. Chop the onions, tomatoes, and mushrooms uniformly to ensure they cook at the same rate. If using fresh peas, shell them and set aside. If you’re short on time, frozen peas are a convenient alternative. The oil should be measured out and ready to heat in the pan. Having everything prepped before you start cooking ensures a smooth and stress-free process, allowing you to focus on building flavors.
The quality of ingredients can make or break your Mushroom Matar. Fresh, high-quality mushrooms and peas will result in a more vibrant and flavorful dish. If possible, use organic spices for a cleaner, more authentic taste. The oil should be of good quality to avoid any unwanted flavors. Fresh coriander is non-negotiable—dried coriander leaves won’t provide the same freshness. Take a moment to inspect each ingredient before adding it to the dish, ensuring it meets your standards.
Finally, portioning the ingredients is crucial for balancing the flavors. Use a ratio of roughly 2:1 for mushrooms to peas, ensuring both ingredients shine without overpowering each other. The onions and tomatoes should be used in moderation—enough to create a rich gravy but not so much that they dominate the dish. Spices should be added gradually, tasting as you go to achieve the perfect balance of heat, earthiness, and tang. A handful of fresh coriander for garnish adds the finishing touch, making your Mushroom Matar not just delicious but visually appealing too. With all ingredients gathered and prepped, you’re ready to bring this flavorful dish to life.
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Preparation: Clean mushrooms, chop vegetables, soak peas, and prepare spice blends for cooking
To begin preparing mushroom matar, start by cleaning the mushrooms thoroughly. Fresh mushrooms can harbor dirt and debris, so it’s essential to rinse them under cold water or gently wipe them with a damp cloth to remove any impurities. Avoid soaking them in water for too long, as mushrooms absorb moisture quickly, which can affect their texture during cooking. Once cleaned, pat them dry with a paper towel and trim the stems if necessary. This ensures the mushrooms are ready for cooking and will retain their firm texture.
Next, focus on chopping the vegetables. For mushroom matar, you’ll typically need onions, tomatoes, and sometimes bell peppers or green chilies for added flavor. Finely chop one medium-sized onion and one large tomato, as these form the base of the gravy. If using green chilies or bell peppers, chop them into small pieces as well. Uniformly sized pieces ensure even cooking and a cohesive texture in the final dish. Keep the chopped vegetables aside in separate bowls for easy access during the cooking process.
Soaking the peas is another crucial step in the preparation. If using dried peas (matar), soak them in water for at least 4-6 hours or overnight to rehydrate them. This reduces the cooking time significantly. If using frozen peas, thaw them at room temperature or under running water, then drain the excess water. Fresh peas require minimal preparation—just shell them if needed. Properly soaked or thawed peas will cook evenly and blend well with the mushrooms and spices.
Preparing the spice blends is key to achieving the authentic flavor of mushroom matar. Gather whole spices like cumin seeds, bay leaves, and cloves for tempering. Additionally, prepare a spice mix of turmeric powder, coriander powder, garam masala, and Kashmiri red chili powder. You can also grind ginger and garlic into a fine paste for added depth. Having these spices ready in small bowls allows for seamless addition during cooking, ensuring the dish is well-seasoned and aromatic.
Finally, organize your workspace by arranging all the prepared ingredients—cleaned mushrooms, chopped vegetables, soaked peas, and spice blends—in a way that makes cooking efficient. This preparation not only saves time but also ensures a smooth cooking process. With everything ready, you can focus on layering flavors and creating a delicious mushroom matar dish that’s both flavorful and satisfying.
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Cooking Mushrooms: Sauté mushrooms in oil until golden brown, then set aside for later use
When preparing mushroom matar, the first step in cooking mushrooms is to select the right type of mushrooms. Button mushrooms are commonly used for this dish due to their firm texture and mild flavor, which complements the peas (matar) well. Start by cleaning the mushrooms thoroughly. Gently wipe them with a damp cloth or brush off any dirt, as mushrooms can absorb water and become soggy if washed directly under running water. Once cleaned, trim the stems if necessary and slice the mushrooms evenly to ensure uniform cooking.
Next, heat a pan over medium-high heat and add a tablespoon of oil. It’s important to use an oil with a high smoke point, such as vegetable or canola oil, to achieve the desired golden-brown color without burning. Allow the oil to heat for about 30 seconds before adding the mushrooms. This ensures the mushrooms will sear properly instead of steaming in the pan. Add the sliced mushrooms in a single layer, avoiding overcrowding, as this can release excess moisture and prevent browning.
As the mushrooms cook, resist the urge to stir them immediately. Let them sit for 2-3 minutes to allow one side to develop a nice golden crust. Once browned, flip the mushrooms using a spatula and cook the other side for another 2-3 minutes. Properly sautéing mushrooms in this manner enhances their flavor by caramelizing their natural sugars and evaporating excess moisture, resulting in a richer taste and better texture.
While sautéing, you can add a pinch of salt to help draw out moisture and season the mushrooms. Optionally, minced garlic or a sprinkle of cumin powder can be added during the last minute of cooking to infuse additional flavors that will complement the mushroom matar dish. However, keep in mind that these ingredients will be further developed in the main curry, so a light touch is sufficient at this stage.
Once the mushrooms are golden brown on both sides and have a slightly firm texture, remove them from the pan and set them aside on a plate lined with a paper towel to absorb any excess oil. This step is crucial, as it prevents the final dish from becoming greasy and allows the mushrooms to retain their texture when added back into the curry later. Properly sautéed mushrooms will not only add depth to the mushroom matar but also serve as a flavorful base for the dish.
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Making Gravy: Fry onions, add tomatoes, spices, and simmer until oil separates for rich gravy
To begin making the gravy for mushroom matar, start by heating a generous amount of oil in a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add finely chopped onions and sauté them until they turn translucent and lightly browned. This step is crucial as it forms the base flavor of your gravy. Ensure the onions are cooked well, as undercooked onions can lend a raw taste to the dish. Stir occasionally to prevent burning, and adjust the heat if necessary to maintain a steady sizzle.
Once the onions are caramelized, add ginger-garlic paste (freshly prepared for best results) and sauté until the raw aroma disappears, usually about 2-3 minutes. This adds depth to the gravy and enhances the overall flavor profile. Next, add chopped tomatoes or pureed tomatoes, depending on your preference for texture. If using whole tomatoes, cook them until they soften and break down, releasing their juices into the onion mixture. This combination of onions and tomatoes creates a tangy, sweet base for the gravy.
With the tomatoes incorporated, it’s time to add the spices. Start with turmeric powder for color and its earthy flavor, followed by coriander powder, cumin powder, and Kashmiri red chili powder for heat and depth. Mix the spices well, ensuring they coat the onion-tomato mixture evenly. At this stage, you can also add a pinch of garam masala or kasuri methi (dried fenugreek leaves) for an extra layer of aroma. Allow the spices to cook in the oil until their raw smell dissipates, which usually takes about 3-4 minutes.
Now, add a splash of water to prevent the mixture from sticking to the pan and let the gravy simmer. As it cooks, you’ll notice the oil beginning to separate from the mixture, rising to the top. This is a sign that your gravy is reaching the desired richness and consistency. The separation of oil indicates that the spices and ingredients have been cooked thoroughly, and the flavors have melded together. Continue simmering until the gravy achieves a glossy, thick texture, stirring occasionally to prevent burning.
Finally, once the oil has separated and the gravy looks rich and flavorful, it’s ready for the next step—adding the mushrooms and peas. This gravy serves as the perfect base for mushroom matar, providing a robust and aromatic foundation for the vegetables. Ensure the gravy is well-balanced in terms of salt and spices before proceeding, as this will directly impact the final taste of the dish. With the gravy prepared, you’re now set to add the main ingredients and complete the mushroom matar recipe.
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Final Assembly: Combine mushrooms, peas, and gravy, cook until thickened, garnish, and serve hot
In the final assembly stage of preparing mushroom matar, the goal is to bring all the elements together harmoniously. Begin by taking a large skillet or a deep pan and placing it over medium heat. Add the cooked mushrooms and peas to the pan, ensuring they are evenly distributed. The mushrooms should have a slight golden hue from the initial sauté, and the peas should retain their vibrant green color. This combination not only adds texture but also balances the earthy flavor of the mushrooms with the sweetness of the peas. Next, pour the prepared gravy into the pan, stirring gently to combine all the ingredients. The gravy, rich with spices and tomato base, will envelop the mushrooms and peas, creating a cohesive dish.
As the mixture heats up, continue to stir occasionally to prevent sticking and ensure even cooking. The gravy will begin to simmer, and you’ll notice it gradually thickening as the flavors meld together. This process should take about 8-10 minutes, depending on the desired consistency. Keep an eye on the heat to avoid over-reducing the gravy or burning the ingredients. The ideal consistency is thick enough to coat the back of a spoon but still fluid enough to flow smoothly. Taste the mixture and adjust seasoning if needed, adding a pinch of salt, a dash of garam masala, or a squeeze of lemon juice to brighten the flavors.
Once the gravy has thickened to your liking, it’s time to prepare for serving. Turn off the heat and give the dish a final stir to ensure everything is well combined. The mushrooms should be tender, the peas should be cooked through but still firm, and the gravy should cling to them beautifully. Transfer the mushroom matar to a serving dish, using a spatula to scrape out every last bit of the flavorful gravy. This dish is best served hot, as the warmth enhances the aroma and richness of the spices.
Garnishing is the final touch that elevates the presentation and adds freshness to the dish. Sprinkle a handful of freshly chopped cilantro leaves over the mushroom matar for a burst of color and herbal flavor. You can also add a few slivers of ginger julienne or a dollop of fresh cream for a luxurious finish. If you prefer a bit of crunch, toasted cashews or almonds can be scattered on top. These garnishes not only enhance the visual appeal but also complement the creamy, spicy, and earthy flavors of the dish.
Serving mushroom matar hot is essential to enjoy its full potential. Pair it with steamed basmati rice, naan, roti, or paratha to soak up the rich gravy. For a complete meal, accompany it with a side of raita or a simple cucumber salad to balance the spiciness. The dish’s warmth and depth of flavor make it a comforting choice for both everyday meals and special occasions. With its final assembly complete, mushroom matar is ready to be savored, offering a delightful blend of textures and tastes that celebrate the essence of Indian cuisine.
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Frequently asked questions
The main ingredients for Mushroom Matar include mushrooms, green peas (matar), onions, tomatoes, ginger-garlic paste, spices (like turmeric, coriander powder, cumin, garam masala), cream or cashew paste (optional), oil, and fresh coriander for garnish.
Clean the mushrooms by wiping them with a damp cloth or rinsing them quickly under water. Pat them dry, then slice or chop them into bite-sized pieces. Avoid soaking mushrooms in water as they absorb moisture and may become soggy.
Yes, Mushroom Matar can easily be made vegan. Replace dairy cream with coconut cream or cashew paste, and use oil instead of ghee or butter. Ensure all spices and ingredients are free from animal products.
