Скачать или смотреть Creamy Matar Mushroom | Easy Restaurant-Style Indian Mushroom Curry | Homemade Recipe

Learn how to make creamy matar mushroom, a popular North Indian restaurant-style curry with mushrooms and green peas in a rich onion-tomato gravy. This vegetarian Indian curry is perfect for naan, roti, or rice and is packed with flavor, creaminess, and aromatic spices.

In this video, I’ll show you step by step how to:
Cook mushrooms perfectly so they stay tender and meaty
Make a flavorful onion-tomato masala for the curry
Add cream and kasuri methi for that restaurant-style taste
Serve this delicious mushroom curry with your favorite Indian breads or rice

This recipe is simple, easy to follow, and ideal for beginners or anyone who loves vegetarian Indian recipes.

Ingredients:
Mushrooms – 250 g, cleaned & sliced
Green peas – ½ cup (fresh or frozen)
Onions – 3 medium
2 roughly chopped (for masala)
1 finely chopped (for final cooking)
Tomatoes – 2 medium, roughly chopped
Garlic – 6–7 cloves, chopped
Oil – 4–5 tbsp (used in stages)
Fresh cream – 3–4 tbsp
Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed

Spices:
Turmeric powder – ½ tsp
Coriander powder – 1½ tsp
Cumin powder – ½ tsp
Red chilli powder – ½–1 tsp (to taste)
Garam masala – ½ tsp
Salt – to taste


Method
1. Cook the Mushrooms
Heat 1 tbsp oil in a pan.
Add mushrooms and stir-fry on medium-high heat until lightly golden and moisture evaporates.
Remove and set aside.

2. Prepare the Masala Base
In the same pan, add 1 tbsp oil.
Add roughly chopped onions and sauté until translucent.
Add tomatoes and cook until soft and slightly jammy.
Add chopped garlic and sauté for 30–40 seconds.

Now add:
Turmeric
Coriander powder
Cumin powder
Red pepper powder
Salt

Mix well and cook for 1–2 minutes.

Turn off heat, let the mixture cool slightly, then blend into a semi-smooth paste (not too fine).

3. Final Cooking
Heat 2 tbsp oil in a clean pan.

Add finely chopped onion and sauté until golden.
Add the prepared masala paste and cook on medium heat for 3–4 minutes, stirring, until oil begins to separate.
Add fresh cream and mix well.
Crush kasuri methi between your palms and add it.
Add green peas and cook for 2–3 minutes.

4. Finish the Dish
Add the cooked mushrooms.
Add a little water if needed for gravy consistency.
Simmer for 5 minutes on low heat.
Finish with garam masala and adjust salt.

Serving Suggestions
Serve hot with: Butter naan, Tandoori roti, Jeera rice or plain basmati rice

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