If you love mushrooms but struggle to balance their flavor or texture, this winter-special recipe will be your new favorite. Inspired by Bharat’s mom’s traditional home-style cooking, this Mushroom Matar is quick, easy, and made entirely without a mixer or grinder. The result? A bold, rustic, and soul-satisfying Indian curry with flavors that develop beautifully in the pressure cooker.
🧄 Ingredients:
For Marination:
- 200–250g mushrooms (cut into large chunks)
- ¼ cup curd (dahi)
- Salt to taste
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- ¼ tsp garam masala
For the Curry:
- 2 ladles mustard oil (or ¼ cup)
- 1 bay leaf, 2 cloves, 1 black cardamom, 2 green cardamom, 1 small cinnamon stick
- 2 onions (roughly chopped)
- 8–10 garlic cloves (whole, unpeeled)
- 2-inch ginger (grated)
- 2 green chillies (chopped)
- 2 medium tomatoes (chopped)
- Salt to taste
- ¼ cup water (for pressure cooking)
- ½ tsp turmeric powder
- 1 tsp spicy red chilli powder
- 2 tsp coriander powder
- 1 tsp Kitchen King masala (or any curry masala)
- ¾ cup fresh green peas (matar)
- 1 cup hot water
- 1 tsp kasuri methi (roasted and crushed)
- Ginger juliennes & fresh coriander (for garnish)
🍲 Instructions:
Step 1: Marinate the Mushrooms
- Clean mushrooms well (remove compost or black spots by peeling outer layer or rubbing with wheat flour).
- Chop into big chunks. In a bowl, combine mushrooms with curd, salt, turmeric, Kashmiri red chilli, and garam masala. Mix well and let it sit while prepping the curry.
Step 2: Start the Curry Base
- In a pressure cooker, heat mustard oil until it smokes lightly.
- Add whole spices (bay leaf, cloves, cardamom, cinnamon).
- Add thick-cut onions and sauté until translucent. Do not finely chop – we want a rustic, chunky texture.
Step 3: Add Garlic and Ginger
- Toss in whole garlic cloves. Sauté until golden spots appear.
- Add grated ginger and green chillies. Sauté for 30 seconds.
Step 4: Add Tomatoes
- Add tomatoes along with salt. Stir and cook until soft.
- This step is key! Cook for 2–3 minutes until the tomatoes break down. Don’t rush or the curry will taste raw.
Step 5: Pressure Cook the Base
- Add ¼ cup water, close the lid, and cook on medium flame for 2 whistles.
- Let the pressure release naturally (5–6 minutes max).
- Open and check — onions, garlic, and tomatoes should be soft and mashable.
Step 6: Roast the Masala
- Remove whole spices (optional).
- Add turmeric, red chilli powder, coriander powder, and Kitchen King masala.
- Cook the base until oil separates and color deepens — the gravy thickens naturally into a coarse paste. No mixer needed!
Step 7: Add Green Peas & Mushrooms
- Toss in fresh peas and sauté for a minute.
- Now add the marinated mushrooms. Cook on medium flame for 3–4 minutes to roast the curd marinade.
- Pour in 1 cup hot water. Stir and pressure cook for 2 whistles again.
Step 8: Final Touch
- Once cooled, open the lid. Add crushed kasuri methi, ginger juliennes, and coriander.
- If serving with rice, you may loosen the gravy slightly.
✅ Tips:
- Use fresh peas in winter – they add a natural sweetness that balances the spicy masala.
- Don’t skip mustard oil – it gives an earthy flavor.
- The entire dish is done in one pressure cooker – no blending, no mess!
🌟 Result:
A deep-flavored, slightly spicy and naturally thick Mushroom Matar curry — cooked just like mom used to make. Pair it with paratha, roti, or plain basmati rice for a comforting winter meal.
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