Mildly spiced gravy with a luscious texture and silky consistency, having the flavor and bite of mushrooms and peas, cooked to perfection, is matar mushroom. Matar mushroom recipe is a must-try with fresh peas and mushrooms. In India, white button mushrooms are available in the local vegetable markets during winters. Fresh peas are in abundance during this season. There is no reason for me to not make the very delectable mutter mushroom.
Mushroom Matar can be served with simple tawa chapati. In fact, I love serving it with hot chapatis, without any ghee/butter. It can be prepared for weekend special meals or ever for parties. Matar mushroom gravy is not too spicy as the mushroom curry. But it is absolutely delish to be loved by all.
Mushrooms: I have access to white button mushrooms and therefore I use these for all my mushroom recipes including the recipe of matar mushroom. These should be cleaned properly. Here you can find how to clean mushrooms?
Peas/Matar: Fresh peas work best for mutter mushroom recipes. However, you can also try it with good quality frozen peas.
Onion, tomatoes, yogurt, and cream: Very scrumptious gravy is prepared for the mushroom matar recipe which has the base of onions, tomatoes cream, and yogurt i.e. dahi. For the cream, I have used malai. You can use the readymade heavy cream available in the market. The yogurt should be fresh and not at all tangy. Likewise, try and use the non-tangy variety of tomatoes for this mushroom mutter recipe.
Spices: This mushroom mutter masala is mildly spiced with the very basic and minimal turmeric powder, red chili powder, coriander powder, and salt. That’s it! No garam masala or amchur has been added.
We love mushrooms and even if we wouldn’t have we would have indulged in mushrooms more and more often because there are plenty of health benefits of mushrooms. Further there are a few delish ways of adding mushrooms to the diet. The health benefits of mushrooms and mushrooms recipes can be seen here.
Serve it hot with hot chapatis for a weekend dinner.
1.This recipe serves 4 persons.
2.In a pressure cooker heat 2 tbsp of oil.
3.Add 1 cup chopped onions.
4.Add in salt to taste. This fastens the softening process of onions.
5.Cook till the onions become translucent.
6.Next add ¾ cup of tomato puree.
7.Cook till the oil oozes.
8.Add 1 and ½ tsp red chili powder.
9.And 2 tsp coriander powder.
10.Cook for a minute.
11.Add 2 tbsp yogurt.
12.Cook well till the oil oozes.
13.Add 2 tbsp of malai/heavy cream.
14.Cook till the malai is well incorporated in the gravy.
15.Add 2 cups of chopped mushrooms.
16.Cook on low to medium flame.
17.Mushrooms will release the water. Cook till the water gets absorbed.
18.Next add ½ cups of peas.
19.Cook for a couple of minutes.
20.Add 1 and ½ cups of water.
21.Pressure cook on high flame till 1 whistle.
22.Let the pressure release. Open the cooker.
23.Garnish with chopped coriander leaves.
24.Serve hot. Bon appetite!
PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes
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