This mushroom and green peas curry is creamy, gently spiced, and delicious—just right for a weekday lunch or dinner. It’s also toddler-friendly; my 17‑month‑old son really enjoyed it!
This curry is quite simple to make. Most of the time and effort goes into preparing the rich, creamy gravy, and the whole dish is ready in about 40 minutes. It tastes great with ghee-smeared chapatis, ghee rice, or cumin rice, along with a salad of your choice.
Ingredients
Oil – you’ll need cold-pressed peanut oil or any neutral oil
Ghee – you can use any ghee, I love using A2 Organic ghee from Organic Mandya
Mushrooms – I used a mix of different mushrooms for this recipe, but you can also stick to just button mushrooms; oyster mushrooms are another good option.
Green peas – you’ll need either frozen or fresh green peas.
Onion – you’ll need red onion.
Tomato – you’ll need one large tomato. I usually use ripe on-the-vine or globe tomatoes here in the US, as they work best for curries.
Spices – you’ll need cloves, cinnamon, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt.
Ginger and garlic – you’ll need a small piece of ginger root and a couple of medium-sized garlic cloves.
Herbs – you’ll need dried fenugreek leaves, also known as kasuri methi.
Cashews – you’ll need a small handful of cashews.
Water – you’ll need room-temperature water for blending and for adjusting the consistency of the curry.
How to make mushroom matar (mushroom peas curry)
Here are step-by-step photo instructions for making matar mushroom, followed by the complete recipe.
Recipe
Ingredients
Equipment
Method
- Temper: Heat the peanut oil over a medium flame in a large pan. Add cashews and fry them until light brown. Add the cloves, cinnamon, ginger, and garlic, then sauté until the garlic turns golden brown.
- Sauté onion and tomatoes: Add the sliced onions and sauté until translucent. Add sliced tomatoes to the pan, sauté, cover, and cook until the tomatoes soften.
- Sauté Spices: Add all the spices to the pan: turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt. Sauté for a couple of seconds, then cover and cook over low heat for 2-3 minutes. Then turn off the heat and allow the ingredients to cool completely.
- Blend: Transfer the cooled ingredients to a blender jar, add 50- 100 ml of water, and blend to a smooth paste.
- Heat ghee in the same over low heat.
- Add rinsed mushrooms and sauté for a couple of minutes, over medium heat. Then add the green peas and sauté for another 2 minutes.
- Transfer the freshly made onion-tomato gravy to the pan, add approximately 50ml of water (if necessary), stir, cover, and cook over medium-low heat until the oil separates, stirring occasionally. This would take about 10 minutes.
- Taste for salt and adjust if necessary.
- Add crushed kasuri methi, stir, cook for another 2 minutes, and turn off the heat.
- Serve delicious mushroom peas curry with ghee-smeared chapatis, ghee rice, or cumin rice. Enjoy!
Still hungry?
If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating!
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