Mushroom-Peas Curry (Mushroom-Matar Sabzi) is a delicious dish that is very popular in North India. It is prepared by combining mushrooms and green peas in a spiced gravy. It pairs wonderfully with naan, roti, paratha, or rice.

Whether for a special occasion or simply because you feel like cooking something special today, this Mushroom-Peas Curry is the perfect choice. Let’s look at an easy recipe to make it.

Mushroom-Peas Curry Recipe

Total Time: 45 mins
Preparation Time: 15 mins
Cooking Time: 30 mins
Course: Main Course
Calories:
Servings: 2 people
Cuisine: Indian

Ingredients for Mushroom-Peas Curry:
Mushrooms: 200g
Green peas: 1 cup
Onions: 2 medium
Tomatoes: 2 large
Ginger-garlic paste: 1 tbsp
Bay leaf: 1
Cumin seeds: 1 tsp
Cinnamon stick: 1 inch piece
Turmeric powder: 1/2 tsp
Red chili powder: 1 tsp
Coriander powder: 1.5 tsp
Garam masala: 1/2 tsp
Kasuri methi (dried fenugreek leaves): 1 tsp
Salt: To taste
Oil/Ghee: 2 to 3 tbsp
Fresh coriander leaves: Finely chopped

Method for making Mushroom-Peas Curry:

First, wash the mushrooms thoroughly in lukewarm water to remove any dirt from the surface. Then, cut them in half.

Next, heat a tablespoon of oil or a little butter in a pan (kadhai), add the cut mushrooms, and sauté over medium heat for 3–4 minutes.

The mushrooms will release some water; sauté until the water evaporates, then transfer them to a plate. Now, heat the remaining oil in the same pan and add cumin seeds, a bay leaf, and a cinnamon stick.

Once the cumin seeds start to crackle, add the finely chopped onion and sauté until it turns light golden. Next, add the ginger-garlic paste and stir for a minute.

Now, add the tomato puree to the pan along with turmeric powder, red chili powder, coriander powder, and salt; mix well. Cook this masala mixture on a low flame until the oil begins to separate from the edges of the pan.

Once the masala is well-cooked, add the green peas and the previously sautéed mushrooms. Sauté them with the spices for 2 minutes so that the flavors infuse into the vegetables.

Now, add 1 to 1.5 cups of warm water (as needed), cover the pan, and let it simmer on a low flame for 8 to 10 minutes until the peas are fully cooked and tender.

When the dish is cooked, add garam masala, crushed kasuri methi (dried fenugreek leaves), and finely chopped fresh coriander; mix well and turn off the heat.

The Matar-Mushroom (Peas and Mushroom) dish is ready.

PC Social Media