Matar mushroom is a delicious vegan and gluten-free Indian curry made by cooking green peas & mushrooms in an onion tomato gravy. This easy mushroom recipe is one of the most popular vegetarian curries in India.

As the weather is changing, every next person around me has caught flu. I also recovered from it a few days back and now Amit is down with it.

Before marriage, my father used to make very hot and spicy Rasam whenever anyone in the family had flu. It’s deliciously hot with a lot of freshly ground spices and one bowl of soup was more effective than all the antibiotics.

Now that I am staying away from my parents, I miss that Rasam whenever I catch a cold or have a fever. Next time when I visit them, I will make sure to take my father’s Rasam recipe and post it on my blog.

Until I get that recipe, I have to survive on my own recipes.

So last night I prepared a hot and comforting vegan Indian curry for Amit – Matar mushroom. Who doesn’t love a bowl of steaming hot, delicious, tangy curry with some rice/ roti or naan?

There are different types of vegetarian curries in India but a few like matar mushroom are more popular than the others.

What is matar mushroom?

Matar mushroom is a vegan Indian curry recipe made with green peas and button mushrooms. The sauce of mushroom matar is made with onions, tomatoes, ginger, garlic, and a few Indian spices.

Though I have shared the recipe with gravy, you can also make semi-dry or dry matar mushroom by adjusting the amount of water. It’s eaten in every form.

The recipe here is a North Indian style Mushroom curry.

What to serve with vegan mushroom peas curry?

Matar mushroom curry can be served with any rice dish like jeera rice or plain steamed rice.

You can eat it with roti/ naan/ or any other Indian flatbread too.

It can also be enjoyed as a hearty, comforting vegan mushroom soup.

Make and enjoy this delicious vegan curry at home on a cold night with family & friends. And, if you are looking for vegan fall recipes, then this is a perfect recipe.

Is Matar Mushroom masala a vegan dish?

The recipe which I have shared here is vegan and most of the people make it vegan.

However, if you are a vegan and are planning to order Matar mushroom masala from a restaurant make sure to confirm that their preparation is vegan. Some people add cream to the gravy and also use ghee (clarified butter) as a medium to cook Indian curries.

Can it be made in a pressure cooker?

Yes, matar mushroom can be made in a pressure cooker. It fastens the process.

I made it in a normal pot for years but have recently discovered that it tastes even better if made in a pressure cooker.

To make mushroom matar in a pressure cooker, the process will be the same till you add water. After that just put on the lid and cook until two whistles on medium flame.

The number of whistles may vary depending upon the type and capacity of the cooker you are using and also the weather and altitude of the place where you live.

Easy vegan mushroom recipes

If you also like mushrooms and looking for more easy mushroom recipes then don’t miss to check the following recipes on my blog:

More Indian recipes for winters

One of my favorite things about Indian winters is the variety of vegetables available in the market. If you also want to try some Indian recipe for winters then you may like the recipes below:

If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.

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Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.

How to make Matar mushroom?

Matar mushroom-a vegan mushroom recipe Matar mushroom is a delicious vegan Indian curry made with green peas & mushrooms. This mushroom recipe is one of the most popular vegetarian curries in India. 4.8 from 5 votes Print Pin Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4 people Calories: 118 kcal Author: Vandana Chauhan Ingredients 1.5 cups green peas fresh or frozen

3 cups button mushrooms chopped into bite-size pieces

1 large tomato finely chopped

1 red onion finely chopped

1 tbsp grated garlic cloves grated

1/2 tbsp grated ginger

1 green chili finely chopped

2 tbsp coriander leaves finely chopped

1/2 teaspoon cumin seeds

1/4 teaspoon dried fenugreek leaves powder kasuri methi

1/2 tbsp coriander powder

1/4 tsp turmeric powder

1/4 tsp red chili powder

Salt as per taste

1 cup water

1 tbsp mustard oil/ any oil of your choice Instructions Heat oil in a pot and add cumin seeds to it.When the cumin seeds start spluttering, add grated ginger, garlic, and green chilies. Saute for a few seconds.

Once the raw smell of garlic goes away, add chopped onion and salt. Cook until the onions turn golden brown.

In a bowl mix all the dried spices (except fenugreek powder) with around 2 tablespoons of water to make a paste and add to the pot. Adding water will avoid the burning of spices. Saute for about 30 seconds.

Next, add the chopped tomatoes, mix, and cover the pot. Covering the pot will fasten the process of cooking tomatoes. Once the tomatoes turn mushy, remove the lid and cook uncovered for another 2-3 minutes.

When the tomatoes are nicely cooked, add chopped mushrooms and green peas, mix and allow to cook for around 5 minutes. Next, add water, mix, cover the pot and cook for around 12-15 minutes or till mushroom and peas are nicely cooked.

Add chopped coriander leaves, fenugreek leaves powder, mix, and, cover the pot. Cook for another minute before switching off the gas.

Garnish with chopped coriander leaves. Serve hot with rice or roti. You can also enjoy it as a delicious vegan stew. Notes Adjust the amount of water to get the desired consistency of the curry.

Both fresh and frozen peas can be used in this recipe. However if using fresh cook for a longer time. Nutrition Calories: 118 kcal | Carbohydrates: 16 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 53 mg | Potassium: 475 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 736 IU | Vitamin C: 31 mg | Calcium: 31 mg | Iron: 2 mg Tried this recipe? Tag me on instagram #greenbowl2soul



