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Vegetarian, South and Southeast Asian

Matar mushroom with naan

Matar mushroom is an Indian curry of mushrooms and peas simmered in a spiced tomato sauce, served with naan. It serves 4, takes 35 minutes, is very easy to make, and costs €1.90 per person. The key is dry frying the mushrooms before they hit the sauce, so they keep their bite instead of releasing all their water into the dish.

Tonight, matar mushroom, mushrooms and peas simmered in a spiced tomato sauce, with naan.

Matar mushroom with naan
Total time
35 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Matar mushroom plays on contrast, a warm spiced tomato sauce coating everything in comfort, and firm mushrooms that keep their bite because you dry fry them before adding them in. Frozen peas bring a sweet note that softens the turmeric and garam masala, and a splash of cream rounds out the spices without ever hiding them.

It's a weeknight dish that barely needs watching once the onions are golden, perfect for an evening when you want something warm and fragrant without spending hours at the stove. Kids tend to love it as much as adults, especially scooped up with warm naan, and Mon Chou likes to bring it out on cool fall and winter evenings.

The ingredients

4 people

Fruits and vegetables

  • Button mushrooms 500 g
  • Onion 2
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp

Frozen foods

  • Frozen peas 250 g

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Garam masalaoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Heavy cream 5 cl

Bakery

  • Naan bread 4

Allergens Lactose, Gluten

The step by step recipe

  1. Cut the mushrooms into quarters and dry fry them in a hot large pan until their water evaporates, then set aside. 8 min

    Don't salt them yet, salt would make them release their water too early.

  2. Heat the oil, add the sliced onion, garlic and ginger, and cook until golden. 8 min

    Let the onion turn nicely golden, it's the base of the flavor.

  3. Add the tomatoes, turmeric, garam masala and salt, and let it reduce until the sauce thickens. 10 min

    A ladle of hot water helps if the sauce starts sticking.

  4. Add the mushrooms and peas, cover and let simmer, then finish with the cream. 8 min

    The cream is optional, but it rounds out the spices.

  5. Warm the naan and serve with the curry. 3 min

    Toast them in a dry pan with a little chopped garlic for quick garlic naan.

Our tips to get it right

  • Cut the mushrooms into quarters rather than slices, they hold their shape better through the double cooking, first dry then in the sauce.
  • If the tomato sauce tastes too sharp, let it simmer uncovered a couple more minutes, it mellows as it reduces.
  • Taste before adding the cream, garam masala blends vary in heat, so you can adjust the salt at that point.

The variations

  • Swap the button mushrooms for shiitake or a mix of brown mushrooms for a deeper flavor.
  • For a richer version, add pan fried paneer cubes along with the peas.
  • For kids, cut the garam masala in half and serve the sauce separately from the naan, so they can dip it themselves.

What to serve it with

  • Plain basmati rice
  • Cucumber yogurt raita
  • Spiced chai tea

Storage

Matar mushroom keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, but hold off on the cream and stir it in only when reheating. Warm it gently on the stovetop with a splash of water to loosen the sauce.

Questions about this dish

Can I use other mushrooms instead of button mushrooms?

Yes, shiitake, oyster mushrooms or a mix of brown mushrooms all work well. Keep the same method, dry fry them first so they hold their shape in the sauce.

Can I make this curry ahead of time?

Yes, make the sauce with the mushrooms and peas the day before, then reheat and stir in the cream at the end. The flavor actually deepens overnight.

Does matar mushroom freeze well?

Yes, for up to 2 months, but add the cream only when reheating. Frozen with the cream already in, the sauce can split slightly when thawed.

Can I use fresh peas instead of frozen?

Yes, if they're in season, but they'll need a bit more cooking time than frozen peas. Taste them as they cook to adjust the timing based on their size.

How long does it take to make a matar mushroom with naan?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a matar mushroom with naan?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a matar mushroom with naan cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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