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Matar Mushroom

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Adjust Servings:
1 1/2 tbsp cooking oil or ghee
1/2 tsp cumin seeds
3/4 cup onions finely chopped
2 green chili (optional)
1 tsp ginger garlic paste
1/4 tsp turmeric powder
3/4 cup tomatoes chopped
salt as needed
1/2 cup boiled peas/ matar
200 g mushrooms sliced
3/4 tsp garam masala
3/4 tsp coriander powder
1/2 - 3/4 tsp red chili powder or as required
2 tbsp coriander leaves finely chopped

Nutritional information

61.64 g
42.44 g
25.54 g
131 mg
0 mg

Matar Mushroom

  • Veg
  • 25 mins
  • Serves 4
  • Easy


How to make Matar Mushroom

  • In a wok, heat cooking oil or ghee.
  • Add cumin seeds and allow to splutter.
  • Add chopped onions and green chili, fry until golden.
  • Add ginger garlic paste and sauté until the raw flavor goes away. add turmeric powder
  • Add tomato puree with salt and sauté it until it is cooked
  • Add garam masala and chili powder and sauté it for 2 to 3 minutes
  • Add peas and sliced mushroom, fry it for 4 to 5 mins on low flame.
  • Cover and cook on a low flame until it is cooked. Add ¼ cup water if needed and stir in between if required.
  • Garnish with coriander leaves.
  • Yummy matar mushroom is ready and can be served with hot rice or chapati.


According to the history the following famous people were perhaps poisoned by mushroom: The Great Buddha, the Roman Emperors Tiberius, and Claudius, banquet guests of Emperor Nero, Alexander I of Russia, Pope Clement II, King Charles V of France.

Kennett Square, Pennsylvania is the Mushroom Capital of the World and home to the Phillips Mushroom Museum. The museum was established in 1972 and chronicles 3 generations of the mushroom-farming Phillips family.

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