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
- 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)
Step-by-step instructions
Step 1 · Heat oil in a kadhai or deep pan
Heat oil in a kadhai or deep pan. Add cumin seeds and let them splutter for a few seconds.
Step 2 · Add chopped onions and sauté till golden brown
Add chopped onions and sauté till golden brown. Stir occasionally for even browning.
Step 3 · Mix in ginger-garlic paste and green chili
Mix in ginger-garlic paste and green chili. Sauté until the raw smell disappears.
Step 4 · Add pureed tomatoes
Add pureed tomatoes, turmeric, red chili powder, and coriander powder. Cook till oil starts separating from the masala.
Step 5 · Add sliced mushrooms and green peas
Add sliced mushrooms and green peas. Mix well to coat with masala.
Step 6 · Pour in 1 cup water and season with salt
Pour in 1 cup water and season with salt. Cover and simmer until mushrooms and peas are cooked.
Step 7 · Sprinkle garam masala and mix gently
Sprinkle garam masala and mix gently. Cook uncovered for another 2 minutes.
Step 8 · Garnish with fresh coriander leaves and serve hot with phulka or rice
Garnish with fresh coriander leaves and serve hot with phulka or rice.
Why this recipe 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.
A note on tradition
Matar Mushroom Curry is a signature North Indian home-style curry, often prepared in Punjabi households. It is especially popular in the winter when fresh green peas are harvested across northern plains. The dish is a common feature in festive meals during Lohri and Baisakhi, highlighting the bounty of seasonal vegetables. Its simple preparation and nourishing qualities have made it a beloved staple across urban and rural kitchens in India.