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Recipe card
Mutter mushroom curry
Mutter mushroom curry can be prepared under 30 minutes and is one of the best option for a busy weeknight dinner. You can also pack this for your lunch boxes. For those who are new to Indian cooking, matar, also spelled as mutter, means green peas. This mushroom curry recipe is vegetarian, vegan, dairy-free, and gluten-free. Matar Paneer (Mutter Paneer) is a popular dish in any Indian restaurant, along with Paneer butter masala and Chicken Tikka masala. Today, I used mushrooms instead of paneer. Feel free to substitute mushrooms with baby corn, cauliflower (gobi), potato (aloo), or a combination of all these veggies. Don’t miss out on checking our popular mushroom butter masala and creamy garlic mushroom.
Ingredients
Mushrooms: button white mushrooms cleaned and sliced. Green peas: fresh, frozen or dried ones. For flavor: Onion, ginger, garlic and tomato. Spices: Garam masala and red chile powder. Cashews: Optional but makes your dish rich and adds sweetness. Check out the recipe card for the full list of the ingredients.
How to make mushroom matar?
Tips
If you like mushrooms to be tender, either sauté them first and keep them aside or add them along with green peas. I add them in the beginning because I just love the flavor mushrooms release when combined with oil. Add another tomato or a pinch of chat masala if you like a little tangy gravy. I like to keep my recipe simple without adding any whole spices or spice powders. If you like the flavors of whole spices, you can add 1 green cardamom, ¼ teaspoon black pepper powder, ¼ teaspoon cumin powder, ½ teaspoon coriander powder, and ½ teaspoon kasuri methi crushed between the palms of your hands to finish the gravy. If you are not a mushroom lover you can substitute mushroom with paneer or tofu, gobi (cauliflower), aloo (potato), or baby corn, or a combination of all these. To make it creamy, you can add ¼ cup of heavy cream or coconut milk.
Instant Pot mushroom peas curry
Press saute button of your instant pot. When hot, add oil, onion, garlic, ginger, green chilies, and sauté for 2 to 3 minutes. Add the tomato cashew paste and sauté for another 1 or 2 minutes. Add green peas, mushroom, garam masala, chile powder, salt to taste, and 1 ½ to 2 cups of water and stir. Place the lid and close the pressure valve. Pressure cook on high for 3 minutes. When done, do a quick release and open the pot. Add fresh Cilantro or coriander leaves.
What to serve with matar mushroom?
Matar mushroom or matar paneer can be served with any Indian flatbreads like roti, naan, chapati. Serve it with ghee rice, onion rice or simple plain rice for a vegetarian meal. You can also serve it with dinner rolls, pav bread or bun. Today I have served this curry with dhaba style amritsari kulcha.
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