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Mushroom Matar or Mutter mushroom peas curry in a bowl surrounded by gucchi mushrooms.
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5 from 4 votes

Mushroom Matar / Mutter Mushroom Masala

A traditional mushroom curry made with green peas and mushrooms in a rich gravy. Many different mushrooms can be used. Serves 2 or 4 as an appetizer
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Keyword: matar mushroom recipe, mushroom matar masala, mushroom peas curry, mutter mushroom masala
Servings: 2 People
Calories: 241kcal
Author: Alan Bergo
Cost: 6

Equipment

  • 1 soup pot or Dutch oven
  • 1 hand blender optional

Ingredients

Curry

  • 8 oz fresh mushrooms
  • ¾ cup frozen peas or frozen peas
  • 1 13 oz can whole peeled tomatoes
  • 1 serrano green chili seeds removed
  • ½ tablespoon garlic
  • ½ tablespoon ginger
  • 3 oz 1 small onion ½ cup
  • ½ teaspoon kosher salt
  • 1 tablespoon ghee or coconut oil
  • ½ cup coconut milk
  • Handful of chopped fresh cilantro to taste, optional

Spices

  • ½ teaspoon garam masala
  • 1 teaspoon ground coriander powder
  • ½ teaspoon ground cumin seed
  • ¼ teaspoon turmeric powder
  • 1.5 cups Cooked basmati rice for serving
  • ½ T Kasuri Methi fenugreek leaves

Instructions

Mushrooms

  • Wash and clean the mushrooms in water and allow to dry on paper towels. Very clean mushrooms may not need to be washed. Morels can be kept whole or halved, other mushrooms should be cut into large pieces.

Tomatoes

  • Open the can of tomatoes. Working in the sink to avoid splattering, squeeze the seeds from the tomatoes, removing 2 to a cutting board. Dice the reserved tomatoes. Puree the rest of the tomatoes and juice from the can, or just finely chop them.

Curry

  • Add the coconut oil, garlic, ginger and onion to the pan and cook for 3-4 minutes on medium heat, stirring occasionally. Add the spices (except the fenugreek leaves) and additional tablespoon of oil and cook for a minute.
  • Add the mushrooms and green chili and cook slowly. Turn the heat down to medium and take your time, stirring regularly until the morels are wilted and have given up their juice, about 5-6 minutes. Add the chopped tomatoes, ¼ cup of tomato puree and coconut milk and simmer until thickened. Pause to enjoy the aroma coming off the pan.
  • Taste and adjust the seasoning for salt and tomato (you may have a little leftover from the can) and adjust until it tastes good to you.

Serving

  • Finally, add the peas and heat through just to warm them, taste and adjust the seasoning and add the cilantro right before serving. Serve with rice, dollops of yogurt, more fresh chopped cilantro, and or toasted nuts or seeds, especially cashews.

Video

Notes

  • Use your favorite mushrooms or a blend. 
  • You can use dried morels. Soak an ounce of dried morels in 2 cups water, making sure to cook the water down until nearly dry before adding the coconut milk.  
  • Serve mutter mushrooms with rice mixed with cumin seeds (Jeera Rice) for a traditional side dish. 
  • Frozen peas or fresh peas can be used. 
  • Fava beans or green chickpeas are great substitutes for peas. 
  • Add the tomato puree to taste at the end until it tastes perfect to you. 
  • If you want it spicy, leave the seeds in the serrano chili. I would start with half a chili. Dried red chilli or crushed red pepper flakes are fine too. 

Nutrition

Serving: 6oz | Calories: 241kcal | Carbohydrates: 27g | Protein: 10g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 885mg | Potassium: 1093mg | Fiber: 7g | Sugar: 12g | Vitamin A: 684IU | Vitamin C: 48mg | Calcium: 108mg | Iron: 6mg