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
Step-by-step instructions
Step 1 · Wash and soak basmati rice for 15 minutes
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.
Step 2 · Heat oil in a kadhai (wok) on medium flame
Heat oil in a kadhai (wok) on medium flame. Add cumin seeds (jeera) and let them splutter.
Step 3 · Add chopped onions and sauté till golden brown
Add chopped onions and sauté till golden brown. Stir in ginger-garlic paste and cook until raw smell disappears.
Step 4 · Add tomato puree and green chili
Add tomato puree and green chili. Cook until oil separates from masala.
Step 5 · Mix in turmeric
Mix in turmeric, red chili powder, coriander powder, and salt. Stir and cook for a minute.
Step 6 · Add mushrooms and peas
Add mushrooms and peas. Mix well, cover, and cook on low flame until mushrooms are soft and peas are cooked (about 6-7 minutes).
Step 7 · Sprinkle garam masala and half the coriander leaves
Sprinkle garam masala and half the coriander leaves. Mix and simmer for 2 minutes. Adjust salt if needed.
Step 8 · Serve hot Matar Mushroom curry with steamed basmati chawal
Serve hot Matar Mushroom curry with steamed basmati chawal, garnished with remaining coriander.
Why this recipe 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.
A note on tradition
Matar Mushroom curry is most popular in North Indian states like Punjab and Uttar Pradesh, where fresh green peas are celebrated in winter months. Traditionally, this dish is served during festivals like Holi and Lohri, symbolizing the arrival of new harvests. Its comforting flavors and simple preparation make it a staple for family lunches, especially when mushrooms are in season. Regional variations might add paneer or cream, but the authentic version remains light and wholesome.