Matar Mushroom

Winter is here — and it’s officially the season for cosy curries, warm rotis, and all things comforting. Matar Mushroom is one of those dishes that feels like a hug in a bowl. Sweet green peas, earthy mushrooms, and a rich masala that truly comes alive with the bold flavour of P Mark Kachi Ghani Mustard Oil. This one is simple, homely, and perfect for chilly days.

Ingredients for Matar Mushroom

• P Mark Mustard Oil – 2 tbsp

• Button mushrooms, sliced – 200g

• Green peas (Safal Frozen) – 1 cup

• Onion, finely chopped – 1 medium

• Tomatoes, pureed – 2 medium

• Ginger-garlic paste – 1 tsp

• Green chilli, slit – 1

• Turmeric powder (Catch) – ½ tsp

• Red chilli powder (Everest) – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Kasuri methi – 1 tsp, crushed

• Salt – to taste

• Fresh coriander – 1 tbsp, chopped
  

Method for Matar Mushroom

1. Heat P Mark Mustard Oil till it hits that light smoke point.

2. Add the onions and sauté till golden and slightly sweet.

3. Mix in ginger-garlic paste and green chilli — cook till the raw smell disappears.

4. Add tomato purée and cook till the masala thickens and releases oil.

5. Season with turmeric, red chilli, coriander powder, and salt.

6. Add mushrooms and peas; let them cook till the mushrooms soften and release moisture.

7. Pour in ½ cup hot water, cover, and simmer for 6–7 minutes.

8. Finish with garam masala and kasuri methi for that warm, earthy aroma.

9. Garnish with fresh coriander and serve hot.

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