Matar Mushroom with Rice
Lunch • India
How to Make Matar Mushroom with Rice (Traditional & Healthy Version)
Matar Mushroom with Rice is a classic North Indian vegetarian dish that brings together the earthy flavors of mushrooms (khumb) and the sweetness of fresh green peas (matar). Traditionally enjoyed in homes across Punjab and Uttar Pradesh, this dish is a favorite for its comforting aroma, vibrant colors, and wholesome taste. The subtle blend of masalas, ginger, and tomatoes creates a mildly spiced curry that pairs perfectly with steamed rice (chawal), making it ideal for a nutritious lunch. This dish often graces the table during special occasions and festivals, such as Holi and Lohri, where seasonal peas and mushrooms are in abundance. With its high fiber and protein content, Matar Mushroom with Rice has evolved into a staple for health-conscious families who want a satisfying, balanced meal. The recipe is easy to adapt for various dietary needs, ensuring everyone can enjoy its delicious, homestyle flavors. Whether served with a side of salad or a bowl of dahi (curd), this meal is sure to evoke memories of traditional Indian kitchens.
Ingredients(for 1 medium bowl curry with 1 cup steamed rice)
- 200 grams Mushrooms (khumb) (fresh, cleaned and sliced)
- 1 cup Green peas (matar) (fresh or frozen)
- 1 medium Onion (finely chopped)
- 2 medium Tomato (pureed)
- 1 teaspoon Ginger-garlic paste
- 1 Green chili (slit (hari mirch)) - optional
- 1/2 teaspoon Cumin seeds (jeera)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Red chili powder (lal mirch)
- 1 teaspoon Coriander powder (dhaniya)
- 1/4 teaspoon Garam masala
- to taste Salt
- 1 tablespoon Oil (preferably mustard (sarson ka tel) or sunflower oil)
- 2 tablespoons Fresh coriander leaves (chopped, for garnish) - optional
- 1 cup Basmati rice (washed and soaked 15 min)
- 2 cups Water (for cooking rice)
Instructions
- 1
Wash and soak basmati rice for 15 minutes. Drain and cook with 2 cups water in a heavy-bottomed pan or pressure cooker until soft and fluffy. Fluff with a fork and set aside.
20 minutes
Add a few drops of lemon juice to keep rice grains separate.
- 2
Heat oil in a kadhai (wok) on medium flame. Add cumin seeds (jeera) and let them splutter.
1 minute
Ensure oil is hot enough for jeera to crackle, releasing aroma.
- 3
Add chopped onions and sauté till golden brown. Stir in ginger-garlic paste and cook until raw smell disappears.
4 minutes
Sauté onions well for a sweeter, deeper flavor.
- 4
Add tomato puree and green chili. Cook until oil separates from masala.
5 minutes
Cooking tomatoes thoroughly enhances curry base taste.
Why This Dish is Healthy
This dish is a healthy choice because it incorporates seasonal vegetables, lean mushrooms, and fiber-rich peas, all cooked in a light tomato-based gravy. Paired with steamed basmati rice instead of fried alternatives, it ensures lower fat intake and steady energy release. The absence of cream and use of minimal oil further reduce calories, making it ideal for those tracking their macros and seeking wholesome Indian vegetarian recipes.
Matar Mushroom with Rice is a nutrient-dense meal, providing a good balance of complex carbohydrates, plant-based protein, and dietary fiber. Mushrooms are low in calories yet rich in B vitamins, selenium, and antioxidants, which support immunity. Green peas offer protein, vitamin C, and iron, aiding muscle repair and blood health. Using minimal oil and fresh ingredients, this recipe avoids heavy cream or excess fats, making it suitable for heart health and weight management.
Pro Tips
- 💡Use fresh, firm mushrooms for best texture and flavor.
- 💡Do not overcook mushrooms; they release water and can become rubbery.
- 💡Soak rice before cooking for fluffier grains and better digestion.
Storage & Serving
Store leftover Matar Mushroom curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed. Rice should be stored separately to prevent sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
