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  • Writer's pictureAarti Kapoor

Dahiwale Mushroom Matar

Mushroom matar, Mushroom peas curry

Mushroom and Peas cooked in a tangy yogurt curry

This is such a quick dish that I love to make this on days when I am pressed for time but still want to make a delicious and healthy meal for the family. Simple ingredients, quick prep and its all ready in 30 minutes. Mushrooms and peas are a family favorite and this dish is always welcome on the dinner table with some fresh rotis and raita.

Marinating the mushrooms in yogurt and a few spices for atleast 15 minutes gives this dish an amazing flavor. You could also add cream or cashew nut paste to make this dish richer and creamier.

Here is the recipe:

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4 people


250 gms of button mushrooms, sliced or chopped into chunks

1 cup frozen or fresh peas

1 small onion, chopped rough or quartered

1 large tomato, chopped rough or quartered

½ inch piece of ginger, rough chopped

3-4 garlic cloves cut into half

1 green chili, optional

½ cup of greek yogurt

2 tsp coriander powder

1 tsp garam masala

½ tsp turmeric powder

1 tsp dried mango powder

4-5 mint leaves, chopped

10-12 coriander leaves, chopped fine

1 tsp honey

Salt to taste

2 tbsp oil

Mushroom matar, mushroom peas curry


Start by marinating the mushrooms. In a medium sized bowl, add Greek yogurt, 1 tsp of coriander powder, ½ tsp of turmeric powder, ½ tsp of garam masala and the mint leaves. Stir the spices in the yogurt until well blended. Now add the mushrooms and set aside for marinating until you prepare the gravy.

For the gravy heat oil in a pan and add the onions and sauté till translucent. Now add the ginger, garlic pieces and green chili and stir-fry for a couple of minutes until they soften. Add in the tomato quarters and sprinkle a tsp of salt. Let this cook for a few minutes until the tomatoes are soft and pulpy. Add the rest of the spices – coriander powder, garam masala and dried mango powder and sauté for a min or two. Turn off the heat and let the masala cool down.

Once the masala is cool, blend it in a blender until smooth. Add the blended mixture back to the pan. Put the pan of medium heat and stir the mixture until it starts to boil. Now add a splash of water followed by thawed peas and marinated mushrooms. Fold the masala around the mushrooms and peas gently and let the vegetables cook on medium heat for 2-3 minutes. Now add a cup of water and cover the pan and let cook for 10 minutes.

After 10 minutes, remove the lid and season the dish with salt and fresh coriander leaves. Swirl the honey on top and serve hot with fresh rotis or rice.


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