Matar Mushroom Curry Recipe: A Delightful Indian Dish for Dinner
Indian cuisine boasts an extensive list of delicious curries, and Matar Mushroom Curry is undoubtedly one of the most cherished. This flavorful curry is prepared with button mushrooms and green peas, cooked in a savory onion, tomato, and garlic gravy. It’s perfect for serving with roti or tawa paratha, making it an ideal meal for busy weekdays or nights. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress with its aromatic spices and comforting flavors.
Course: Dinner
Cuisine: Indian
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 1/2 cup, chopped |
| Green peas | 2 cups, boiled |
| Onion | 1, finely chopped |
| Tomatoes | 2, pureed |
| Ginger-garlic paste | 2 tsp |
| Cumin seeds | 1/4 tsp |
| Turmeric powder | 1/4 tsp |
| Coriander powder | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Garam masala powder | 1/4 tsp |
| Kasuri methi (dried fenugreek leaves) | 1/2 tsp |
| Tomato ketchup (or sugar) | 1/2 tsp |
| Fresh cream | 2 tbsp |
| Oil | As needed |
| Fresh coriander (for garnish) | 1 tbsp, chopped |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Instructions
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Prepare the base: Begin by heating oil in a kadai (wok) over medium heat. Once hot, add cumin seeds and let them splutter for about 10 seconds.
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Cook onions: Add finely chopped onions to the oil and sauté until they turn golden brown. This may take around 4-5 minutes.
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Add ginger-garlic paste: Add the ginger-garlic paste and cook for 2-3 minutes, allowing the raw smell to disappear and the flavors to meld.
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Prepare the tomato base: Now, add the tomato puree to the pan and cook for another 2 minutes, allowing the mixture to thicken and the oil to separate slightly.
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Add spices: Stir in the turmeric powder, coriander powder, red chili powder, and garam masala powder. Let the spices cook for 3-5 minutes, ensuring they are well incorporated into the gravy.
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Add vegetables: Add the boiled green peas and chopped mushrooms into the pan, mixing well to coat them with the gravy. Cook the mixture for another 5-6 minutes, allowing the mushrooms to soften and absorb the flavors.
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Add kasuri methi: Sprinkle in the kasuri methi (dried fenugreek leaves) and stir. Let it cook for an additional minute.
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Finish with cream: Add the fresh cream to the curry, mixing gently. Allow the curry to simmer for another 1-2 minutes until it reaches a creamy consistency.
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Garnish and serve: Turn off the heat and garnish the Matar Mushroom Curry with freshly chopped coriander leaves. Serve hot with your choice of paratha, roti, or steamed rice.
Serving Suggestions:
For a complete meal, pair the Matar Mushroom Curry with Boondi Raita and Bhakri (Indian flatbread). The creamy texture and rich flavor of the curry will complement the refreshing raita and crispy bhakri, making it an unforgettable dinner experience.
Enjoy this delightful, vegetarian Indian dish and relish the balance of spices, vegetables, and cream in every bite!
