Matar Mushroom Masala curry

Table of Contents

Overview 

Ingredients 

Equipment 

Steps 

Pro Tips 

Storage 

Notes

Nutrition

Overview

Matar Mushroom Masala is a classic North Indian curry made with mushrooms and green peas simmered in a spicy onion-tomato gravy. Perfect with roti, naan, or steamed rice.

Ingredients

Servings:

• 200g mushrooms, chopped
• 1 cup green peas
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 0.5 tsp turmeric
• 1 tsp red chili powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste
• 2 tbsp chopped coriander

Equipment

• Kadai or frying pan
• Knife and chopping board
• Mixing spoon/spatula
• Blender (for tomato puree)

Steps

1. Heat oil in a pan. Sauté onions until golden brown.
2. Add ginger-garlic paste. Cook for a minute until raw smell goes away.
3. Add pureed tomatoes, turmeric, chili powder, and salt. Cook until oil separates.
4. Add mushrooms and green peas. Mix well and cook for 5–7 minutes.
5. Pour ½ cup water. Cover and cook for another 5–6 minutes.
6. Add garam masala and mix. Simmer for 2 minutes and turn off heat.
7. Garnish with coriander and serve hot with roti or rice.

Pro Tips

• Use fresh or frozen peas based on availability.
• Don’t overcook mushrooms—they release water quickly.
• For a richer taste, add 1 tbsp cream at the end.

Storage

Refrigerate in an airtight container for up to 2 days. Reheat on stove or microwave before serving. Avoid freezing.

Notes

• Use mustard oil for a more traditional taste.
• You can skip peas or mushrooms based on preference.
• This curry is vegan and gluten-free.

Nutrition Facts (Per Serving)

Calories	190 kcal
Protein	7g
Carbohydrates	16g
Fats	10g
Fiber	5g