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Mushroom Peas Masala | Matar Mushroom Gravy

Restaurant style tasty gravy with mushroom and peas. Mushroom matar is prepared with onion-tomato base gravy.
5 from 1 vote
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Course: Gravy
Cuisine: Ind
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Author: Vidya Srinivasan


  • Button Mushroom – 200 grams
  • Frozen Peas – 1/2 cup
  • Onion – 1 big finely chopped
  • Tomato – 2
  • Ginger - 1 tablespoon
  • Garlic - 3
  • Garam Masala powder- 1 teaspoon
  • Kitchen king Masala - 1/2 teaspoon
  • Chilli powder – 1 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Cumin powder – 1/4 teaspoon
  • Milk - 1/4 cup
  • Turmeric powder – 1/8 teaspoon
  • Cinnamon Powder – 1/4 teaspoon
  • Salt – as needed
  • To temper:
  • Oil – 1 teaspoon
  • Cardamom – 2 pods
  • Bay leaf -1


  • Wash the Mushroom well with hot water and keep it soaked in water (As mushroom turns to oxidise, I added a pinch of turmeric powder in water to prevent them changing color)
  • Boil onion, garlic, ginger and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste
  • Add oil to the pan. Add bay leaf and cardamom after the oil becomes little hot. Add the blended tomato and onion puree and cook for 5-6 minutes. Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 3-4
  • Add the mushroom, peas and salt. Saute well for 10 minutes
  • Add cinnamon powder and milk and let it cook for 3-5 minutes
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  1. I didn’t add water while cooking mushroom, as there was enough moisture, but you can sprinkle little water if required
  2. Instead of milk, you can add 3 tablespoon of curd or 2 tablespoon of fresh cream/whipping cream
  3. If you are using a cinnamon stick, add it while tempering
  4. This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
  5.  boiled the onions and blended them, as it will save time while cooking. Instead, you can also sauté the onions
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