Matar mushroom recipe – 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, matar mushroom curry can be made in a jiffy.
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What is Matar Mushroom
Matar Mashroom is a north-indian curry. Matar aka green peas and Mushroom are the key ingredients of this curry. The curry has silk smooth texture where peas and mushroom are immersed in the gravy.
If you are a mushroom lover like me, this curry will hit at right spots.
I got aquatinted to taste of mushroom after leaving my home (for work). During my childhood days mushroom was less known as a food item. I used to think its non-edible. When I tasted it first, I had lots of reservation. I 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.
Method of making muttar mushroom curry
- First of all, pressure cook mushooms and green pease 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 (for gluten-free version, use gluten free asafoetida or skip adding it).
- 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 (check ingredients list in main recipe), 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.
Pro Tips for best Matar Mushroom curry
- Use fresh green peas (matar) where possible. If using frozen green peas, put the peas in warm water and let the peas soften before using in the curry.
- Make sure you are using good quality mushrooms.
- My recipe suggests using pressure cooker to soften mushrooms. You can use normal pan too. The cooking time will increase a little bit in that case.
- The duration required for boiling of green peas will be more for frozen peas.
- The gravy used here is multi-purpose gravy. It can be used for numerous other curries, such as baby corn and peas. You can keep this gravy frozen and simply add boiled peas and mushrooms whenever you wish to make matar mushroom. This will make the curry making process even more quick.
- When grinding the curry paste, be careful. The coarse curry paste may be hot, wait for it to get to room temperature.
This matar mushroom curry
- Is suitable for vegetarians.
- Acts as main course curry, giving a hearty taste.
- Is same taste as what you will find in your favourite restaurant.
- Must try for any mushroom lover.
Storage and serving suggestion
You can keep this matar mushroom refrigerated for 2 days. Simply re-heat and serve. Make sure to serve this matar mushroom curry pipping hot along with butter naan or steam rice.
I will not recommend this matar mushroom to be frozen. You can of course freeze the gravy / sauce, and whenever you wish to make the curry, re-heat the gravy and add boiled mushrooms and green peas.
Mushroom Lover?
If you love mushrooms as much as I do, you may like to check the following mushroom recipes.
Recipe Card
Matar Mushroom Curry
Ingredients
- 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
Instructions
- First of all, pressure cook mushoom and pease 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.
Notes
- 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.