Mushroom matar

Mushroom matar a spicy delicious curry recipe which we used to prepare almost twice a week in winters. Gravy is like most others North Indian gravy.

Serving: 5

Matar mushroom

Matar mushroom


Mushroom: 250 gm chopped

Peas : 1/2 cup

Onion: 1 chopped

Ginger- garlic paste: 2 tbsp

Tomato: 2 pureed

Cloves: 2-3

Cinnamon stick: 1/2 inch

Salt: to taste

Red chilli powder: 1/4 tsp

Haldi powder: 1/4 tsp

Garam masala: 1/2 tsp

Jeera powder 1/2 tsp

Coriander or dhania powder: 1/2 tsp

Cashew nuts: 10- 12

Oil: 2-3 tbsp


1. Make a paste of kaju or cashew nuts by adding water.

2. Heat oil in a kadai. Add laung or cloves and dalchini. Add chopped onions and saute for a minute.

3. Add ginger garlic paste and saute. Add tomato puree , salt, turmeric powder, red chilli powder, jeera powder, dhania or coriander powder and saute on medium flame till oil leaves masala.

4. Add kaju paste and 1/4 cup water and bring it to boil.

5. Now add chopped mushroom and peas. Cover the pan and cook on medium flame for about  10 minutes.

6. Once the gravy thickens and peas softened add garam masla and cook for 1-2 minutes.

7. Serve matar mushroom with roti or naan.


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