Mushroom Matar Makhani Recipe is a creamy gravy or sauce which could be eaten with naan, roti or rice. We usually make a lot of makhani recipes with paneer, chicken etc. So this time made the same gravy with mushrooms and peas (matar).
Anything to do with punjabi dishes I always want them more. So I fulfill my urges by making such dishes now and then and quite often. I am rhyming such is the magic of food 😉 specially punjabi cuisine.
Mushroom matar makhani recipe is easy to make. You could club them with jeera rice, butter naan, phulka, roti, salad or plain rice. Generally makhani gravy is suppose to be high with calories but once in a while it’s okay. You could reduce the cream portion, butter to make them low calorie and enjoy this delicious recipe.
This recipe is good option for vegetarians and people who aren’t fond of paneer. I could just binge on this sauce / gravy even if no veggies are there in it. My mouth is watering just writing about it.
I have tried mushroom grilled sandwich, goan mushroom chili recipe, mushroom duxelle, mushroom pasta bake, mushroom stuffed gnocchi, goan mushroom cutlet, mushroom pilaf, mushroom chili fry and mushroom potato recipe.
Let’s make step by step Mushroom Matar Makhani Recipe:
1. Take 2 cups of water add green peas with some salt.
2. Boil until the peas are cooked and add mushrooms. Now cook until mushrooms are cooked.
3. Strain the water and reserve for adding to the gravy later.
4. Take a pan add oil+ butter, place on low heat. Add bayleaf and saute for 30 secs.
5. Add the onion-ginger-garlic paste. Saute until the raw smell diminishes from the paste.
6. Time to add the tomato paste or puree.
7. Add all the spice powder except amchur and garam masala powder.
8. Stir nicely, keep stirring and cooking the mixture until thick.
9. Once mixture starts leaving the edges add the reserved mushroom-peas stock or water.
10. Put the boiled mushrooms and green peas.
11. Simmer for 3 mins then add the grounded white paste. Cook until the gravy starts thickening.
12. Lastly add salt, sugar, crushed kasuri methi leaves, amchur powder, garam masala and ginger julienne.
13. Switch off the gas and serve mushroom matar makhani with naan, roti or rice.
If you are looking for more north indian recipes then do check paneer tikka, malai paneer curry, paneer pasanda, palak paneer, paneer paratha, methi malai paneer, kadai paneer and paneer gulabjamun.
Mushroom Matar Recipe below:
- 1 cup green peas (matar)
- 200-250 gm button mushroom chopped
- 2 cups water for boiling veggies
- 1 bay leaf
- 1 tbsp oil + 2 tbsp butter
- 1 big sized onion
- ½ inch ginger + ½ inch ginger julienne
- 2-3 garlic cloves (grind onion, ginger and garlic. until smooth paste is formed)
- 3-4 medium sized tomatoes (grounded and pureed)
- 1 tsp kashmiri red chili powder or as required or ½ tsp red chili powder
- ¼th tsp turmeric
- ½ tsp roasted cumin powder
- ¼th tsp coriander seed powder
- ½ tsp garam masala powder
- 1 tbsp sugar
- ½ t/s mango powder (amchur)
- 1 tbsp roasted crushed dry fenugreek leaves
- salt as required
- 2 tbsp fresh cream or milk
- 2 tbsp grated cheese
- 14-15 cashewnut or 2 tbsp melon paste (grind all the ingredients for the paste until smooth and keep it handy).
- Take 2 cups of water add green peas with some salt. Boil until the peas are cooked and add mushrooms.
- Now cook until mushrooms are cooked.
- Strain the water and reserve for adding to the gravy later.
- Take a pan add oil+ butter, place on low heat. Add bayleaf and saute for 30 secs.
- Add the onion-ginger-garlic paste. Saute until the raw smell diminishes from the paste.
- Time to add the tomato paste or puree.
- Add all the spice powder except amchur and garam masala powder.
- Stir nicely, keep stirring and cooking the mixture until thick.
- Once mixture starts leaving the edges add the reserved mushroom-peas stock or water.
- Put the boiled mushrooms and green peas.
- Simmer for 3 mins then add the grounded white paste.
- Cook until the gravy starts thickening.
- Lastly add salt, sugar, crushed kasuri methi leaves, amchur powder, garam masala and ginger julienne.
- Switch off the gas and serve mushroom matar makhani with naan, roti or rice.
2. If you are not fond of butter then skip butter and add oil.
3. Just roast the kasuri methi on a dry pan for 30 secs before adding to the dish.
4. Add any of your favorite veggies instead of paneer.
Rajat Sharma says
I just cooked the dish n its to delicious
maria says
welcome Rajat 🙂