How to Make Matar Mushroom Masala (Traditional & Healthy Version)
Matar Mushroom Masala is a beloved North Indian curry that beautifully blends the earthy flavors of mushrooms (khumb) with the sweetness of fresh green peas (matar). This dish is a staple in Punjabi households and is often served during family lunches or festive occasions. Its rich, tomato-based gravy is infused with aromatic Indian spices, making it both comforting and satisfying. The combination of tender mushrooms and plump peas creates a delightful texture, while the masala adds depth and warmth to each bite. Traditionally, Matar Mushroom Masala is enjoyed with phulka (roti), jeera rice, or even plain basmati rice, making it a versatile addition to any Indian lunch menu. Its healthy appeal comes from the use of minimal oil and the natural goodness of vegetables, making it suitable for calorie-conscious eaters. Whether served during winter for its warming properties or as part of a festive thali during Lohri or Baisakhi, this recipe brings the authentic taste of North Indian home kitchens to your table. Its balanced flavors and wholesomeness make it a perfect choice for vegetarians looking for a protein-rich and nutritious meal.
Ingredients
Step-by-step instructions
Step 1 · Wash and slice the mushrooms
Wash and slice the mushrooms. Rinse green peas if using fresh. Keep aside.
Step 2 · Heat oil in a kadhai or deep pan
Heat oil in a kadhai or deep pan. Add cumin seeds and allow them to splutter.
Step 3 · Add onions and sauté until lightly golden
Add onions and sauté until lightly golden. Stir in ginger-garlic paste and green chilli, and cook until raw aroma disappears.
Step 4 · Add tomato puree and cook till oil separates from the masala
Add tomato puree and cook till oil separates from the masala. Mix in turmeric, red chilli, coriander powder, and salt.
Step 5 · Add sliced mushrooms and sauté for 2-3 minutes
Add sliced mushrooms and sauté for 2-3 minutes. Then add green peas and mix well.
Step 6 · Pour in 1/2 cup water
Pour in 1/2 cup water, cover, and simmer for 7-8 minutes until mushrooms and peas are cooked.
Step 7 · Sprinkle garam masala
Sprinkle garam masala, mix, and simmer for another minute. Garnish with fresh coriander leaves.
Step 8 · Serve hot with phulka
Serve hot with phulka, chapati, or steamed rice.
Why this recipe is healthy
This dish is both nutrient-dense and low in calories, making it ideal for weight management and overall wellness. Its high fiber content promotes satiety, while the absence of heavy cream or butter keeps the fat content low. The inclusion of mushrooms and peas ensures a balance of protein, vitamins, and minerals, supporting metabolic health and digestion. It's a wholesome, filling, and guilt-free lunch option.
A note on tradition
Matar Mushroom Masala is especially popular in North India, notably in Punjabi cuisine, where mushrooms have become a favored ingredient due to their meaty texture and high nutrition. This dish often features in festive meals and family gatherings, especially during winter months when fresh peas are abundant. It is a common vegetarian choice during festivals like Lohri and Baisakhi, enjoyed with warm rotis or jeera rice.