Mushroom Matar Masala Recipe | How to Make Mushroom Matar Masala


Mushroom Matar Masala Recipe | What is the Recipe of Mushroom Matar Masala

Cuisine Indian
Author Rashmi Sharma


  • 7-8 Mushrooms
  • 1/2 cup Green peas
  • 2-3 Tomatoes
  • 1-2 Green chili
  • 1 Ginger inch piece
  • 1/2 cup Cream
  • 2-3 tbsp Oil
  • 2-3 tbsp Green Coriander finely chopped
  • 3/4 tbsp Salt according to taste
  • 1 pinch Asafoetida
  • 1/2 tbsp Cumin seeds
  • 1 tbsp Kasuri methi
  • 2 Big Cardamom
  • 2-3 clove
  • 1/2 Cinnamon inch piece
  • 5-6 Black Pepper
  • 1 tbsp Coriander Powder
  • 1/4 tbsp Red Chilli Powder
  • 1/4 tbsp Turmeric powder


  1. Wrap the mushroom well with the cloth and cut it into 4-6 pieces.

  2. Wash tomatoes, cut into large pieces, wash green chillies, remove stalks, and peel ginger and wash them. Put all the ingredients in a jar and grind them finely and make paste.
  3. Peel the big cardamom and take out the grain.

  4. Heat oil in the pan, add asafoetida and cumin seeds, after roasting cumin, add turmeric powder, coriander powder and add grinded masala paste, also add the khada masala and kasoori fenugreek. Sprinkle the spices until the oil starts to float over the spices.
  5. Put peas of roasted peas in roasted masala, mix and cover them until they are soft for 2 to 3 minutes or peas, then add cream and cook until continuously stir until the vegetable starts to boil. Add the mushroom after the cooking boil and mix (add the water according to the amount of carriage you want to cook), add half a cup of water, let the boil again in the vegetable, add salt and garam masala in the vegetable, and mix it Cover the vegetable and let it cook on low flame for 4-5 minutes.
  6. Open the vegetable and mix half the green coriander and mix it. Remove the mushroom peas masala vegetable in a bowl and garnish by adding slightly green coriander over it.
  7. Serve and eat ghee hot mushroom peas with chapati, parantha, naan or rice.

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