Matar Mushroom Masala | How to make Matar Mushroom Gravy | Mushroom Peas Masala

Matar Mushroom Masala is such an easy and rich accompaniment for chapati made with mushooms and peas. The versatility shines through as you can pair it with peas or various other vegetables. True to its name, I've incorporated peas into the gravy. Either way, you are will enjoy this simple and scrumptious dish. The addition of cashew paste lends a luxurious touch, while almond paste or fresh cream can be equally charming substitutes. Enjoy the rich flavors and simplicity of this dish!

The subtle tanginess from tomatoes, coupled with the creaminess of cashew sauce, makes the dish mildly spicy and can be relished by kids. The method of preparation transforms the gravy into golden goodness, enhancing both flavor and visual appeal. Enjoy this mild yet flavorful experience!

Scroll down for the recipe :)

Matar Mushroom Recipe

Recipe Cuisine: North Indian | Recipe Category: Side dish for Chapati

Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 4

Ingredients:

Mushroom - 250 gms

Peas - 1/2 to 1 cup

Onion - 1

Tomato - 2

Green chilli - 1

Ginger garlic paste - 1/2 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 3/4 tsp

Cashew nut - 10

Fenugreek leaves - 1 tsp

Cumin seeds - 1 tsp

Bay leaf - 1

Salt - to taste

Sugar - 1 tsp

Oil - 2 tsp

Method:

Finely chop onion, green chilli, puree the tomato and grind cashew nut into smooth paste.

In a pan heat little oil. Add cumin seeds, bay leaf.

After 30 seconds, add green chilli and onion. When onion becomes translucent, add in ginger garlic paste, chilli powder, coriander powder, garam masala, salt and sugar. Saute till raw smell is gone.

Add in tomato puree and cook till all it becomes dry for about 5 to 10 minutes.

Add in mushroom and boiled peas. Stir fry for 3 to 4 minutes and add little water. Cook till the mushroom gets cooked.

To this, add the cashew paste. Crush some fenugreek leaves and add to the gravy.

Serve hot with chapati, naan.

Pictorial:

Keep all your ingredients ready

Finely chop onion, green chilli, puree the tomato and grind cashew nut into smooth paste.

In a pan heat little oil. Add cumin seeds, bay leaf.

After 30 seconds, add green chilli

Add the chopped onion and saute till it becomes translucent

add in ginger garlic paste

Add 1/2 tsp of chilli powder

1 tsp of coriander powder

1/2 tsp of garam masala

Saute till raw smell is gone.

Add in tomato puree and cook till all it becomes dry for about 5 to 10 minutes.

Salt to taste  is added

Adding a tsp of sugar will enhance the taste

Tomato puree is almost dry and cooked

Add in mushroom

and boiled peas.

Stir fry for 3 to 4 minutes

Now the mushroom is 70% cooked

Add little water. Cook till the mushroom gets cooked.

To this, add the cashew paste.

Mix well

Crush some fenugreek leaves and add to the gravy.

Once mushrooms are cooked, remove from flame

Serve hot with chapati, naan.