By Rajlakshmi
May 4, 2026
This recipe has all the desi Indian flavours and an attractive aroma of ghee. The onion and tomato masala is cooked together, adding juiciness to the gravy.
2 tbsp ghee 1 tbsp jeera 2-3 medium-sized onions 2 tbsp ginger garlic paste 1 tbsp green chillies ¼ tsp turmeric powder ¾ cup tomato puree Salt to taste 1 tbsp roasted besan (gram flour) 1 tbsp red chilli powder 1 tbsp coriander powder 1 cup green peas
200ml water 2 cups of mushrooms 1 tsp garam masala 1 tsp kasuri methi 1 tbsp fresh cream 1 tbsp fresh coriander
Heat ghee in a pan on medium heat, add jeera and allow it to splutter. Add onions and cook until golden brown.
Add ginger garlic paste, green chillies and turmeric powder and cook for 1-2 minutes. Add the tomato puree and salt to taste, mix well and cook for a minute.
Add besan, red chilli powder and coriander powder, mix well and cook until the masala leaves ghee.
Add green peas, mix well and cook for 8-10 mins. Add some water if the masala gets too dry. Cover and cook for 5-6 minutes, add 200 ml water and bring it to a boil
Add mushrooms and cook further for 4-5 minutes; mix well. Cover and cook for 5-6 minutes more, stirring at intervals.
Add garam masala, kasuri methi and fresh cream, mix it well, garnish with coriander leaves, and the mushroom matar is ready to serve.
Serve hot with roti, paratha or rice.