Matar Mushroom (मटर मशरूम) is a north Indian, spicy onion tomato based creamy gravy with the richness of cashews and cream. Mushrooms are also known as Kumbh or Dhingri. So it is called kumbh matar curry or dhingri matar recipe. With just two main ingredients, it can be made in a jiffy if you have some unexpected guests and you want to impress them with your cooking skills.
Top tip: You can use the gravy here for other curries and this gravy is a winner any day.
Sharing here, step by step recipe of a restaurant style semi dry Mushroom Matar curry.
If you are a mushroom lover like me, this curry will hit at right spots and all you wish is to eat it then and there.
I got aquatinted to taste of mushroom after leaving my home (for work), during my childhood days mushroom was less heard of as a food item, rather it was looked down as something which crops up in rainy season in India. So when I tasted it first, I had lots of reservation and then did a minor research on mushroom farming (fungiculture) to figure out that these mushrooms are edible mushrooms as against to mushrooms growing up in my backyard.
Note that this recipe is gluten-free when not adding asafoetida.
Below is the best recipe for mushroom matar (peas) curry.
Matar Mushroom Curry
- 20 Button Mushrooms
- 1 Cup Green Peas
- 2 Onions Medium Sliced
- 3 Tomatoes Medium Sliced
- 1 Tablespoon Ginger Garlic Paste
- 2 Green chillies
- 10 Cashews
- 1/4 Teaspoon Asafoetida
- 1/2 Teaspoon Cumin Seeds
- 1/3 Teaspoon Cinnamon Powder
- 1 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt As per taste
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Kitchen King Masala
- 2.5 Tablespoon Oil
- 1/2 Cup Fresh Cream
- 1/2 Tablespoon Milk Powder
- 1/2 Teaspoon Garam Masala
- Fresh Coriander Leaves For Garnishing
- First of all, pressure cook mushoom with one cup of water for just one whistle. Idea is to soften the mushrooms and not tear it into bits. Once mushoom have boiled, strain water and chop them into three pieces.
- Heat pan, add oil and add cumin seeds and asafoetida.
- Once its brown, add chopped onions and cashews. Fry till onions turn translucent. Add ginger garlic paste and fry till the raw smell fades away (keep heat low to medium).
- Now add rest of spices, chopped tomatoes, green chillies and fry till oil separates from the masala.
- Switch off flame and let it cool, once cooled, transfer the contents in a mixer and grind it to smooth paste. Add little water to smoothen the paste.
- Your smooth gravy is ready. Now put transfer back this gravy in the pan and keep it on medium fire.
- Now add boiled and chopped mushrooms along with peas into the gravy and stir well. Add fresh cream, milk powder and 1 cup of water.
- Let this cook till the gravy reaches desired consistency, and switch off the flame. Enjoy with rice, chapatti or naan.
- I have used frozen peas and dipped them in warm water for 10 mins, if you using fresh peas you do not need to do so.
- In case you do not have pressure cooker, you can boil peas and mushroom in normal pan, but ensure that these do not feel raw or crumble after boiling.