Go Back
+ servings
Aerial shot of Indian mushroom masala in a white pan
Print Recipe
5 from 1 vote

Matar Mushroom Masala Recipe

This is a quick, easy, and oh-so-comforting Matar Mushroom Masala Recipe. Serve it with naan or jeera rice, either way, it tastes delicious.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 4 adults
Calories: 176kcal
Author: Hina Gujral


  • Instant Pot


  • 250 gram button mushrooms, sliced
  • 1 Cup finely chopped onion
  • 1 tablespoon ginger & garlic paste
  • 1/2 Cup canned tomato or tomato puree
  • 1/2 Cup green peas (fresh or frozen)
  • 1 bay leaf
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoon cooking oil
  • 1/4 Cup fresh cream
  • 1 teaspoon garam masala (see recipe)
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 1 tablespoon fresh coriander leaves


  • Wash, clean, and chop the mushrooms. Set aside.
  • Use food processor to grind the tomatoes into a chunky paste. Skip this step if you are using canned tomatoes.
  • Add oil in inner pot of instant pot. Set Saute mode for 5 minutes.
  • Heat oil followed by bay leaf and chopped onion. Saute till the onions turn light brown in colour.
  • Add the ginger-garlic paste, mix well, and cook for a minute. Add the tomato, salt, and spices. Saute the masala till it starts leaving the sides of the pot. Stir at regular intervals for even cooking.
  • Add mushroom, 1/4 cup water, and stir to combine in the masala. Close the lid of the instant pot. Set Pressure Cook mode for 5 minutes at normal pressure. Set the steam valve to Sealing position.
  • After 5 minutes, set the steam valve to the Venting position. Open the lid of the instant pot. Add green peas, garam masala, cream, and Kasuri methi. Stir to cook for a minute to soften the peas.
  • Garnish with fresh coriander leaves.
  • Serve Matar Mushroom Masala garnished with naan or jeera rice.


  • Vegan Option: To make vegan mushroom masala, use cashew cream or coconut milk instead of cream. 
  • Adjust the amount of red chili or spiciness according to your taste. 
  •  If you are using fresh peas, add them with the mushrooms so that they cook timely. 


Serving: 1serving | Calories: 176kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 424mg | Fiber: 3g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg