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Matar mushroom recipe - Green peas and mushroom cooked in red curry

Updated: Oct 5, 2022

Matar mushroom recipe

Utensils required - Wide heavy bottomed pan with lid


4 cups sliced mushrooms

1 cup frozen green peas

5 tablespoons vegetable oil

1 teaspoon cumin seeds

1 cup chopped onion

2 cups chopped tomato

2 tablespoons ginger and garlic paste

1/2 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon garam masala powder

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon kasoori methi (dried fenugreek leaves)


1. Place a wide heavy bottomed pan on the stove and switch on the heat.

2. Add 5 tablespoons vegetable oil. When the oil is hot add 1 teaspoon cumin seeds.

3. When the cumin seeds turn dark brown add 1 cup chopped onion and cook in medium heat for 3 minutes.

4. After 3 minutes add 2 cups chopped tomatoes, 2 tablespoons ginger and garlic paste, 1/2 teaspoon chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt and 1/2 cup water.

5. Mix the contents well, close the pan with a lid and cook in medium heat for 5 minutes. Stir occasionally to avoid burning.

6. Cook the sauce until you notice tiny drops of oil oozing around the edges of the pan.

7. At this stage add 4 cups sliced mushrooms and 1 cup frozen peas in the pan and contents well. Cook in medium heat for 10 minutes. Stir occasionally to avoid burning.

8. After 10 minutes add 1/2 teaspoon garam masala, 1/2 teaspoon kasoori methi and mix the contents well. Cook in low heat for 2 minutes and switch off the heat. Matar paneer is ready to be served.

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