Mushroom peas curry recipe I Mushroom matar masala

Preparation Time : 30 mins Cooking Time : 20 mins Serves : 4

Mushroom peas curry is a coconut-based south Indian curry made to serve with poori/chapati/Rotis, A rich and creamy gravy made with mild spices, onion tomato with the richness of cashew-based tasty gravy. An easy Indian vegetarian dish cooked using simple ingredients. It’s great as a main dish served with rice, but can also make a delicious side. Either way, everyone will love this mushroom matar masala. 



Mushroom – 200 gms

Green-peas – 1 /2 cup

To fry –

Onion – 1 medium chopped roughly

Green chilies – 2 no’s

Garlic – 4 cloves

Ginger – 1 inch chopped

To grind –

Coconut – 1/2 cup

Cashew-nut – 2 tbs

Tomato 1 medium

Other ingredients –

Fennel – 1/2 tsp

Chilly powder – 1 tsp

Turmeric – 1/4 tsp

Coriander – 1/2 tsp

Garam masala powder – 1/4 tsp

Kasuri methi – 1 tsp

Salt to taste

Oil to fry




Rinse and chop mushrooms into medium pieces and keep ready.


Heat a pan with little oil, when it is hot fry onion, green chilies, garlic, and ginger until onion turns translucent. Once it is done remove from the flame and allow it to cool.


Grind coconut, cashew-nuts, tomato with fried ingredients to a smooth paste by adding water as required to blend and keep ready.

Heat a pan with oil in it, when it is hot add fennel seeds, then add mushroom, and green peas, saute for 2 mins,


Add 1/4 tsp of turmeric, and salt to taste, saute until the raw smell evaporates, then add chilly powder, coriander powder, and garam masala powder,  fry for 1 min


now add blended masala paste, combine with the curry,


Add water to adjust the consistency, bring it to boil, cook covered until the veggies are cooked,


slightly crush Kasuri methi with your hands, add it to the curry, mix properly, continue to boil for few more mins, remove from flame.


Mushroom peas curry is ready to serve with Poori, chapati or Dosa


Mushroom Matar curry goes well with rice dishes too :)




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