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Matar Mushroom Masala

Matar Mushroom, peas (matar) and mushrooms cooked in bhuna masala. Easy Matar and Mushroom Masala recipe in spicy onion and tomato gravy. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main, Quick Lunch and Dinner Ideas
Cuisine: Indian, North Indian
Keyword: creamy gravies, Gluten-free, Mushroom recipes, Vegan
Servings: 4
Author: Swati


  • 1 Cup Mushroom
  • ¾ Cup Peas(Fresh or Frozen)
  • 1 1/2 Cup Bhuna Masala
  • 1 tbsp Coriander Powder
  • 1 tsp Garam Masala
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Cumin Seeds/Jeera
  • 1 Bay Leaf
  • 1 Cinnamon Stick(small)
  • 1 Black Cardamom
  • 3-4 Cloves
  • 3-4 Black Pepper
  • 1 tbsp Mustrad Oil


  • Wash Mushrooms very nicely, get rid of all the dirt.
  • Cut mushrooms in quaters or halves.
  • When using frozen bhuna masala, thaw it before using it.

Instant Pot method

  • Swtich on the Instant Pot on SAUTE MODE, set timer for 5 mins.
  • When the display shows hot, add mustard oil( you can use any other oil like olive oil or peanut oil).
  • Add cumin seeds and whole spices. Saute for few seconds.
  • Add bhuna masala and saute for 1-2 minutes.
  • Add coriander powder, red chili powder, garam masala. Cook masala for another 1-2 minutes.
  • Add mushrooms and peas and mix well with masala. Add salt. Adjust the consistency of curry, add water as required. Mushrooms leave water when cooked so add water carefully.
  • Cancel the SAUTE Mode, close the lid and set the PRESSURE COOK mode on for 3 mins on HIGH.
  • Once the timer goes off, release the pressure with QRP(Quick Release Pressure), after 3-4 minutes.
  • Check the consistency of gravy, if it is watery , cook the curry on SAUTE Mode for another 2-3 minutes , add roasted kasuri methi(dry fenugreek leaves).
  • Serve hot with bread of your choice or steamed rice or jeera rice.