Mushroom Mattar
Dive into the irresistible flavors of Mushroom Mattar, a hearty vegetarian curry that celebrates the natural umami of button mushrooms and the sweetness of green peas. This Indian-inspired dish combines aromatic spices like cumin, turmeric, and garam masala, creating a rich tomato-based gravy that’s as vibrant as it is flavorful. Enhanced with the earthy touch of kasuri methi and the freshness of cilantro, this quick and easy recipe is perfect for weeknight dinners or festive meals. Ready in just 40 minutes, Mushroom Mattar pairs beautifully with fluffy basmati rice, warm naan, or soft rotis, making it an ideal choice for those craving a comforting yet healthy meal.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 250 grams Button mushrooms
- 1 cup Green peas (fresh or frozen)
- 2 tablespoons Oil (vegetable or sunflower)
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 medium Tomatoes (pureed)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Clean and slice the button mushrooms. If using frozen green peas, soak them in warm water for 5 minutes and drain.
Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
Add the finely chopped onion and sauté until golden brown, about 4-5 minutes.
Stir in the minced garlic and ginger and cook for 1 minute or until fragrant.
Add the pureed tomatoes, turmeric powder, coriander powder, and red chili powder. Cook for 6-7 minutes, stirring occasionally, until the oil separates from the mixture.
Stir in the sliced mushrooms and green peas. Cook for 3-4 minutes to lightly sauté the vegetables.
Pour in 1 cup of water and add salt to taste. Mix well and bring the mixture to a simmer. Cover the pan and let it cook for 10 minutes or until the mushrooms and peas are tender.
Uncover the pan, sprinkle the garam masala and kasuri methi over the curry, and mix well.
Garnish with freshly chopped cilantro and serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
