Matar Mushroom Curry
Lunch • India
How to Make Matar Mushroom Curry (Traditional & Healthy Version)
Matar Mushroom Curry is a classic North Indian vegetarian dish that brings together the earthy flavors of mushrooms and the sweetness of green peas (matar) in a delicately spiced tomato-onion gravy. A staple in many Punjabi kitchens, this curry is cherished for its simplicity and robust flavors, making it a popular choice for lunch, especially during the winter months when fresh peas are abundant in India. Matar Mushroom Curry is often enjoyed with phulka, chapati, or jeera rice, and its hearty, comforting taste makes it perfect for everyday meals or festive thalis. The dish’s roots are deeply embedded in North Indian cuisine, where mushrooms are known as 'khumbh' and are increasingly celebrated for their nutritional value and versatility. The combination of matar and mushrooms creates a delightful textural contrast, while the aromatic masalas, ginger, and garlic infuse the curry with irresistible flavor. Matar Mushroom Curry is frequently prepared for family gatherings, special occasions, and even during festivals like Lohri and Baisakhi, where seasonal produce is celebrated in traditional recipes. This healthy, protein-rich curry is naturally low in fat and can be easily adapted for various dietary needs, making it a smart choice for anyone looking to enjoy authentic Indian flavors without compromising on nutrition. By using minimal oil and fresh ingredients, this recipe offers a wholesome, guilt-free way to savor one of North India’s most beloved dishes.
Ingredients(for 1 medium bowl (approx. 200g))
- 200 grams Mushrooms (khumbh, cleaned and sliced)
- 1 cup Green peas (matar, fresh or frozen)
- 1 large Onion (finely chopped)
- 2 medium Tomato (pureed)
- 1 tsp Ginger-garlic paste (adrak-lahsun)
- 1 Green chili (finely chopped)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (lal mirch)
- 1 tsp Coriander powder (dhaniya powder)
- 1/2 tsp Garam masala
- to taste Salt (namak)
- 1 tbsp Cooking oil (preferably mustard or sunflower oil)
- 2 tbsp Fresh coriander leaves (hara dhaniya, chopped) - optional
Instructions
- 1
Heat oil in a kadhai or deep pan. Add cumin seeds and let them splutter for a few seconds.
2 minutes
Ensure the oil is hot before adding cumin for best aroma.
- 2
Add chopped onions and sauté till golden brown. Stir occasionally for even browning.
4 minutes
Adding a pinch of salt helps onions cook faster.
- 3
Mix in ginger-garlic paste and green chili. Sauté until the raw smell disappears.
2 minutes
Stir continuously to avoid burning the paste.
- 4
Add pureed tomatoes, turmeric, red chili powder, and coriander powder. Cook till oil starts separating from the masala.
5 minutes
Cover partially; this prevents splattering and helps flavors blend.
Why This Dish is Healthy
This curry is a healthy choice because it's low in calories, high in nutrients, and uses whole, seasonal ingredients. The combination of mushrooms and peas provides essential amino acids, while the natural spices add flavor without extra fat or sugar. Suitable for weight management, diabetes, and balanced diets, Matar Mushroom Curry is a wholesome addition to any Indian meal plan.
Matar Mushroom Curry is packed with plant-based protein from mushrooms and peas, making it ideal for vegetarians. Both ingredients are rich in fiber, vitamins B and C, folate, and antioxidants. The use of minimal oil and fresh tomatoes boosts heart health and adds lycopene, while the array of Indian spices support digestion and immunity. It’s also gluten-free and can be made vegan by using oil instead of ghee or butter.
Pro Tips
- 💡Tip 1: Always clean mushrooms thoroughly to remove soil and debris before slicing.
- 💡Tip 2: Use fresh green peas during winter for the best flavor and sweetness.
- 💡Tip 3: For a richer taste, roast spices lightly before adding to the curry.
Storage & Serving
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to adjust consistency.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
