Matar Mushroom – made by simmering mushrooms and green peas in an onion tomato gravy. A delicious Indian curry that’s perfect for mid-week dinners.
Note – This recipe has been updated from the archives – first published in March 2015. The recipe is new and improved and I’ve added new images.
If I had £1 for every time I said “there’s nothing in the fridge, I don’t know what to cook” — I’d be rich!
In summer, it’s easy to throw together something light. But when the weather cools, I start craving deep, richly spiced curries.
Since we don’t live particularly close to Indian supermarkets, I can’t always rely on “Indian vegetables” being on hand. That’s why I love this recipe — it uses ingredients you can easily find anywhere. Frozen green peas are a freezer staple in most homes, and mushrooms are available at every local supermarket.
This curry was first published as a korma with a rich cashew-and-apricot gravy. Delicious, yes — but not exactly quick. So I pared it back into a version that’s hearty, comforting, and — best of all — easy to prepare in a hurry. A bit like my quick Indian zucchini (courgette) curry .
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Making matar mushroom is pretty simple.
Before prepping the base, I start by sauteing off the mushrooms. This is something I do differently compared with other recipes. I find that cooking the mushrooms first helps evaporate the moisture and prevent soggy mushrooms in the curry. It’s the same concept I use for my brinjal bhaji too.
The base is a simple onion tomato masala paste made with cooked down onion, garlic, ginger, green chillies and tomatoes.
The spices are simple Indian spice powders but if you don’t have them individually, hot madras curry powder works too.
I add green peas towards the end of cooking, I find they don’t need too long to cook. They’ll also retain their vibrant green colour and flavour this way.
I like to serve it with whole wheat chapati and a simple side such as curried green lentils dal .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Matar Mushroom
Ingredients
- 500 grams mushrooms
- 250 grams green peas matar
- 1 onion chopped
- 2 tablespoon garlic chopped
- 1 tablespoon ginger chopped
- 1 large green chilli chopped
- 1 large tomato chopped
- 5 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds optional
- ¼ teaspoon hing asafoetida
- 1 teaspoon red chilli powder
- ¾ teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- ½ teaspoon garam masala
- 1 teaspoon dry fenugreek or fenugreek powder
- salt to taste
- coriander to garnish (optional)
Instructions
- Wash the mushrooms, pat dry and cut into desired shape. I cut into four halves.
- Heat 2 tablespoon oil in a pan, add cut mushrooms and sauté for 3-4 minutes on medium heat.
- Remove from the pan and set aside.
- Heat remaining oil in the same pan then add cumin and fennel seeds.
- Once they crackle add hing and chopped onion, sauté for a few minutes or until translucent.
- Now add chopped ginger, garlic and green chillies. Mix well and sauté the mixture for 3-4 minutes or until onions are light brown.
- Add chopped tomatoes, mix and cook until well mushy and oil starts to separate from the onion masala.
- Tip in all the spice powders and salt and combine everything.
- Add 1 cup water, bring it to a boil then add sauteed mushrooms.
- Cover the pan with a lid and cook the mushrooms on medium heat for 5 minutes.
- Add frozen peas and further cook the curry for 2-3 minutes.
- The curry shouldn’t be watery or too dry. Sprinkle fenugreek leaves or powder and mix well.
- Turn off the heat, sprinkle chopped coriander and serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Matar Mushroom
Ingredients
- 500 grams mushrooms
- 250 grams green peas matar
- 1 onion chopped
- 2 tablespoon garlic chopped
- 1 tablespoon ginger chopped
- 1 large green chilli chopped
- 1 large tomato chopped
- 5 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds optional
- ¼ teaspoon hing asafoetida
- 1 teaspoon red chilli powder
- ¾ teaspoon turmeric powder
- 1 tablespoon ground coriander and cumin
- ½ teaspoon garam masala
- 1 teaspoon dry fenugreek or fenugreek powder
- salt to taste
- coriander to garnish (optional)
Instructions
- Wash the mushrooms, pat dry and cut into desired shape. I cut into four halves.
- Heat 2 tablespoon oil in a pan, add cut mushrooms and sauté for 3-4 minutes on medium heat.
- Remove from the pan and set aside.
- Heat remaining oil in the same pan then add cumin and fennel seeds.
- Once they crackle add hing and chopped onion, sauté for a few minutes or until translucent.
- Now add chopped ginger, garlic and green chillies. Mix well and sauté the mixture for 3-4 minutes or until onions are light brown.
- Add chopped tomatoes, mix and cook until well mushy and oil starts to separate from the onion masala.
- Tip in all the spice powders and salt and combine everything.
- Add 1 cup water, bring it to a boil then add sauteed mushrooms.
- Cover the pan with a lid and cook the mushrooms on medium heat for 5 minutes.
- Add frozen peas and further cook the curry for 2-3 minutes.
- The curry shouldn’t be watery or too dry. Sprinkle fenugreek leaves or powder and mix well.
- Turn off the heat, sprinkle chopped coriander and serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
If you’re looking for an Indian sweet that feels extra special, these pistachio paneer rolls are it. They’re made with paneer, mawa, and plenty of pistachios – with just enough cardamom and nutmeg to make them taste like pure mithai-shop luxury.
I’d pay good money for these – except they’re so unique, you won’t find them in any shops!
Note – This recipe has been updated from the archives – first published December 2013. I’ve added new images and helpful content, the recipe remains the same.
I chose pistachios because they’re not only delicious but also strongly linked to luxury in Indian sweets – think pistachio halwa , pistachio chocolate barfi , and my cardamom pistachio palmiers . That pop of green also makes the rolls look instantly festive.
Looking at them, you wouldn’t be wrong to assume these are just like a barfi, but actually texture-wise they’re pretty different. The texture is rich, dense, and slightly grainy from the paneer and mawa – but at the same time they absolutely melt in the mouth.
The recipe takes inspiration from other Indian sweets made with paneer – kala jamun , shahi paneer kheer and mango kalakand .
It’s the kind of sweet that feels indulgent enough for a celebration but simple enough to make at home.
Ingredients notes & Variations
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Pistachios – I use plain unsalted pistachios for this recipe. Chop them finely so you get flavour and texture when biting into the rolls. Do not make a powder. Save a handful of pistachios to decorate the rolls.
Paneer – fresh and soft paneer that’s either crumbled or grated. I like to use fresh homemade paneer – it’s extra delicate and creamy in flavour. I find that store-bought paneer packets are quite dense. Saying that, you can make this recipe with store bought.
Mawa – the mawa provides the richness, creaminess and texture. I like to make mawa at home from milk powder but you can use store-bought. Simply crumble or grate a block.
Cream – adds moisture and helps to bind everything together. I’ve used double cream (heavy cream for US)
Sugar – I use white granulated sugar.
Ghee – a little ghee enhances flavour and also helps when shaping.
Spices – Indian sweets would be incomplete without cardamom powder . I also like adding a bit of grated nutmeg which has even more depth but its optional.
Variations – half the amount of pistachios and instead use ground almonds that have been toasted first. Toasting first prevents the almonds feeling raw.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Pistachio Paneer Rolls
Ingredients
- 1 ½ cup paneer
- 1 cup mawa khoya
- 1 cup pistachio
- ½ cup cream
- ¾ cup sugar
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg optional
- 2 teaspoon ghee
Decoration
- rose petals
- edible silver/gold foil
- chopped pistachios
Instructions
- Dry roast the pistachio nuts on a very low heat for 3-4 minutes in a heavy-based pan.
- Allow to cool completely, then finely chop using a sharp knife.
- In the same pan, add cream and sugar, and cook on a low heat for 4-5 minutes.
- Add the paneer and khoya and continuously stir for a couple of minutes until the mixture forms 1 mass.
- Add the chopped pistachios (reserve some for decoration) and mix well.
- Cook the mixture until it starts leaving the sides of the pan. Add ghee, cardamom and nutmeg powder.
- Mix and turn off the heat, remove the mixture onto a plate.
- Allow to cool to room temperature, then place in an air-tight container. Chill the mixture for at least 6-8 hours in the refrigerator.
- Remove the mixture from the fridge, leave it on a worktop for 15-20 minutes.
- Shape into equal sized rolls.
- Mix chopped pistachio and rose petals in a plate. Roll each of the rolls in the pistachios.
- Apply edible gold or silver foil and arrange in a serving tray.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
