Delicious Matar Mushroom Sabzi: Easy Recipe For Flavorful Indian Curry

Matar Mushroom Ki Sabzi is a delightful North Indian dish that combines the earthy flavors of mushrooms with the sweetness of green peas, all simmered in a rich, spiced tomato-based gravy. This vegetarian recipe is not only easy to prepare but also packed with nutrients, making it a perfect addition to any meal. Whether you’re a seasoned cook or a beginner in the kitchen, this dish offers a balance of taste and simplicity, requiring just a handful of common ingredients and basic cooking techniques. From sautéing the spices to blending the gravy, each step contributes to creating a flavorful and aromatic sabzi that pairs beautifully with roti, naan, or rice. Let’s dive into the step-by-step process of making this delicious Matar Mushroom Ki Sabzi.

Explore related products

The Mushroom Cookbook: A Guide to Edible Wild and Cultivated Mushrooms - and Delicious Seasonal Recipes to Cook with Them

$19.35 $25

VIGOROUS MOUNTAINS Dried Woodear Mushrooms for Cooking, Chewy Texture Dry Black Fungus for Soup Stir-fries Salads , 木耳 2 oz, 56.7 g

$8.99

Sabzi: Vibrant Vegetarian Recipes

$30.1 $35

Sabzi: Fresh vegetarian recipes for everyday

$36.13

Dina's Ghormeh Sabzi Stew (In English & Persian) (My Persian Family)

$13.99 $13.99

The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook

$21.3 $38

Ingredients: List fresh peas, mushrooms, onions, tomatoes, spices, oil, and coriander for the dish

To begin crafting the flavorful Matar Mushroom Ki Sabzi, the ingredients play a pivotal role in determining the dish’s authenticity and taste. Start by selecting fresh peas, which are the star of this recipe, ensuring they are tender and sweet. If fresh peas are unavailable, frozen peas can be a convenient alternative, though fresh ones elevate the dish significantly. Pair these with mushrooms, preferably button or cremini, which should be firm and free from blemishes. Clean them gently with a damp cloth or brush to retain their texture.

Next, gather onions and tomatoes, which form the base of the gravy. Choose medium-sized onions for their balance of sweetness and sharpness, and ripe tomatoes for their natural acidity and richness. These vegetables not only add depth to the dish but also help in binding the flavors together. Alongside, spices are essential to create the signature aroma and taste of the sabzi. Turmeric, cumin, coriander powder, garam masala, and red chili powder are the key spices that infuse warmth and character into the dish. Adjust the spice levels according to your preference, keeping in mind the heat tolerance of those who will enjoy the meal.

A good cooking oil is another critical ingredient, acting as the medium to sauté and cook the vegetables. Opt for neutral oils like sunflower or mustard oil, which complement the flavors without overpowering them. Mustard oil, in particular, adds a distinct earthy flavor that pairs well with the mushrooms and peas. Additionally, coriander leaves are not just a garnish but an ingredient that adds freshness and a subtle herbal note to the dish. Ensure they are finely chopped just before use to retain their vibrant color and aroma.

When preparing the ingredients, it’s important to have them measured and ready before starting the cooking process. Chop the onions finely for even cooking, and dice the tomatoes to ensure they break down easily into the gravy. Slice the mushrooms uniformly to allow them to cook at the same rate. Having all the ingredients prepped ensures a seamless cooking experience, allowing you to focus on layering the flavors and achieving the perfect consistency for the Matar Mushroom Ki Sabzi.

Lastly, while the primary ingredients are fresh peas, mushrooms, onions, tomatoes, spices, oil, and coriander, you may also consider adding a pinch of kasuri methi (dried fenugreek leaves) for an extra layer of complexity. This optional ingredient enhances the earthy undertones of the dish, making it even more irresistible. With all these ingredients in place, you’re well-equipped to create a delicious and hearty Matar Mushroom Ki Sabzi that’s sure to impress.

Preparation: Chop vegetables, soak peas, and gather spices for quick cooking

To begin preparing Matar Mushroom Ki Sabzi, start by chopping the vegetables. Fresh mushrooms are the star here, so clean them gently with a damp cloth or brush to remove any dirt. Slice the mushrooms into uniform pieces to ensure even cooking. Next, finely chop one large onion, two medium-sized tomatoes, and a handful of fresh coriander leaves. If using ginger and garlic, mince them into a fine paste or grate them for maximum flavor infusion. Keep these chopped vegetables aside in separate bowls for easy access during cooking.

While chopping, don’t forget to soak the peas. If using dried green peas (matar), soak them in water for at least 2 hours or overnight to soften them. This step is crucial as it reduces cooking time significantly. If using frozen peas, thaw them at room temperature or under running water, then drain and set aside. Soaking or thawing ensures the peas cook quickly and blend well with the mushrooms.

Simultaneously, gather all the spices needed for the dish. This step is essential for quick cooking, as it prevents last-minute scrambling. You’ll need turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and kasuri methi (dried fenugreek leaves). Measure out the spices and keep them in small bowls or on a spice tray. Also, have salt, oil (preferably mustard or vegetable oil), and a teaspoon of cumin seeds ready for tempering.

Organize your workspace by arranging the chopped vegetables, soaked peas, and spices near the stove. This ensures a seamless cooking process. If using a pressure cooker or pan, keep it ready as well. By completing these preparatory steps, you’ll save time and focus on cooking without interruptions. The key to a flavorful Matar Mushroom Ki Sabzi lies in this efficient preparation.

Lastly, if you plan to add any optional ingredients like cream or cashew paste for richness, prepare them in advance. Grind cashews into a smooth paste or keep cream at room temperature. With all the vegetables chopped, peas soaked, and spices gathered, you’re now fully prepared to dive into the quick and flavorful cooking process of this delicious dish.

Cooking Mushrooms: Sauté mushrooms until golden, keep aside for later use

When preparing matar mushroom ki sabzi, cooking the mushrooms correctly is crucial to enhance the dish’s texture and flavor. Start by selecting fresh button mushrooms, as they pair well with peas (matar) and absorb spices beautifully. Clean the mushrooms gently by wiping them with a damp cloth or brushing off any dirt; avoid washing them under water as they absorb moisture, which can affect their texture during cooking. Once cleaned, slice the mushrooms evenly to ensure uniform cooking. Heat a tablespoon of oil in a pan over medium heat; ghee can be used for a richer flavor. Add the sliced mushrooms in a single layer, ensuring they have enough space to cook properly. Overcrowding the pan can cause them to steam instead of sauté, resulting in a soggy texture.

Sauté the mushrooms with a pinch of salt to draw out excess moisture and help them brown evenly. Stir occasionally, allowing each side to develop a golden-brown color. This process should take about 5-7 minutes, depending on the heat and the quantity of mushrooms. Properly sautéed mushrooms will have a slightly crispy exterior while remaining tender inside, adding a delightful contrast to the soft peas in the sabzi. Avoid overcooking, as mushrooms can become rubbery and lose their natural earthy flavor. Once golden, use a slotted spoon to transfer the mushrooms to a plate lined with a paper towel to absorb any excess oil. This step ensures they remain crisp and don’t make the final dish greasy.

While sautéing, you can add a pinch of turmeric or cumin seeds to the oil for an extra layer of flavor, though this is optional and depends on the overall spice profile of your sabzi. The key is to keep the mushrooms simple at this stage, as they will later be combined with a spiced tomato-onion gravy and peas. Keeping them aside after sautéing allows you to focus on building the base of the dish without worrying about overcooking the mushrooms. This method also ensures that the mushrooms retain their shape and texture when added back into the gravy later.

After setting the mushrooms aside, proceed with preparing the remaining components of the sabzi, such as cooking the peas and making the masala. When the gravy is ready, gently fold the sautéed mushrooms into the mixture, allowing them to heat through without losing their golden color and texture. This final step ensures that the mushrooms remain the star ingredient, complementing the peas and spices perfectly. By sautéing the mushrooms until golden and keeping them aside, you create a foundation for a flavorful and well-balanced matar mushroom ki sabzi.

Explore related products

Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (40th Anniversary Edition)

$44.54 $59

Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes: A Baking Book

$13.17 $35

The Blue Zones Kitchen: 100 Recipes to Live to 100

$13.39 $35

Mediterranean Meal Prep Cookbook: 600 Easy and Delicious Mediterranean Diet Recipes to Cook, Prep, Grab, and Go| With 4 Weeks of Foolproof Step-by-step Meal Prepping Guide

$17.99

Zareen’s Pakistani Kitchen: Recipes from a Well-Fed Childhood

$21.87 $35

The French Bakery Cookbook: Over 85 Authentic Recipes That Bring the Boulangerie into Your Home

$12.51 $27.99

Making Gravy: Fry onions, add tomatoes, spices, and cook until oil separates

To begin making the gravy for matar mushroom ki sabzi, heat a generous amount of oil in a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add a teaspoon of cumin seeds and let them sizzle for a few seconds until they release their aroma. Follow this by adding finely chopped onions—about 2 medium-sized ones—and fry them patiently. The key here is to cook the onions until they turn a deep golden brown, as this forms the flavor base of the gravy. Stir occasionally to ensure even browning and prevent burning.

Once the onions are caramelized, add 2 to 3 medium-sized tomatoes that have been finely chopped or pureed. Mix well, ensuring the tomatoes combine with the fried onions. At this stage, the mixture might look a bit watery, but continue cooking on medium heat. As the tomatoes cook, they will release their juices and eventually reduce, thickening the gravy. This process takes about 8-10 minutes, and you’ll notice the oil beginning to separate from the mixture, which is a sign that the tomatoes are well-cooked.

With the tomatoes and onions well-integrated, it’s time to add the spices. Start with 1 teaspoon of coriander powder, ½ teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder (or to taste), and ½ teaspoon of garam masala. If you’re using ginger-garlic paste, add 1 tablespoon now. Mix the spices thoroughly, ensuring they coat the onion-tomato mixture evenly. Cook this spice blend for 2-3 minutes, stirring continuously to prevent sticking or burning. The raw smell of the spices should disappear, leaving behind a rich, aromatic base.

Continue cooking the mixture until the oil begins to separate and you see it glistening along the edges of the pan. This is a crucial step, as it indicates that the gravy is well-cooked and ready to absorb the flavors of the mushrooms and peas. The entire process of frying onions, adding tomatoes, incorporating spices, and cooking until the oil separates should take about 15-20 minutes. Be patient, as rushing this step can compromise the depth of flavor in your matar mushroom ki sabzi.

Once the oil separates, your gravy is ready for the next step. At this point, you can add the blanched mushrooms and peas, allowing them to simmer in the flavorful gravy. The separated oil not only signifies a well-cooked base but also ensures that the final dish has a rich, glossy texture. This method of cooking the gravy is traditional and essential for achieving the authentic taste of matar mushroom ki sabzi.

Final Assembly: Combine mushrooms, peas, gravy, simmer, garnish with coriander, and serve hot

Once you have prepared the mushrooms, peas, and gravy according to your chosen recipe, it's time to bring them together in the final assembly. Start by taking a large pan or kadhai and placing it over medium heat. Add the cooked mushrooms to the pan, ensuring they are evenly spread out. The mushrooms should already be partially cooked and tender, having been sautéed or boiled earlier in the process. Next, add the fresh or thawed peas to the pan. Peas, or matar, are a key ingredient in this dish, providing a sweet and earthy contrast to the savory mushrooms. Gently mix the mushrooms and peas together, allowing them to combine while retaining their individual textures.

Now, pour the prepared gravy over the mushroom and pea mixture. The gravy, typically made with a tomato-onion base, spices, and cream or cashew paste, should be rich, flavorful, and slightly thickened. As you add the gravy, use a spatula to fold it into the vegetables, ensuring everything is well coated. The combination of mushrooms, peas, and gravy should create a vibrant, aromatic dish that’s both comforting and visually appealing. Allow the mixture to come to a gentle simmer. This step is crucial, as it allows the flavors to meld together and the ingredients to heat through evenly.

Reduce the heat to low and let the sabzi simmer for about 5-7 minutes. Stir occasionally to prevent sticking and ensure the gravy doesn’t burn. The simmering process will also help thicken the gravy slightly, creating a luscious consistency that clings to the mushrooms and peas. Keep an eye on the pan, as you want the sabzi to remain hot and bubbling gently without drying out. During this time, the peas will finish cooking, becoming tender but still retaining their bright green color, while the mushrooms will absorb the flavors of the gravy, becoming even more succulent.

Once the sabzi has simmered to perfection, it’s time to finish the dish. Turn off the heat and give the mixture a final stir to ensure everything is well combined. The gravy should now be glossy and evenly coating the mushrooms and peas, with a fragrant aroma wafting from the pan. Transfer the matar mushroom ki sabzi to a serving dish, taking care to preserve its presentation. The dish should look inviting, with a generous amount of gravy and a vibrant mix of mushrooms and peas.

Finally, garnish the sabzi with freshly chopped coriander leaves. The coriander adds a burst of freshness and a pop of color, enhancing both the flavor and appearance of the dish. You can also add a squeeze of lemon juice or a sprinkle of garam masala for an extra layer of flavor, though this is optional. Serve the matar mushroom ki sabzi immediately while it’s hot, pairing it with roti, naan, rice, or paratha. This final assembly ensures that the dish is not only delicious but also a feast for the senses, making it a perfect addition to any meal.

Frequently asked questions