Matar Mushroom Recipe | Matar Mashroom Masala | Kunal Kapur Winter Recipe | Indian Curry Recipe

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 1.8M views Sep 6, 2020

Matar Mushroom Recipe || Indian Restaurant style || रेस्टोरेंट जैसा मटर मशरुम || Chef Kunal Kapur || Sunday special If you are looking for How to Cook Matar Mushrooms in restaurant style then the answer is my recipe here. The curry here is simple, ground to a fine paste & the secret to making a good mushroom curry is to cook the mushrooms in butter. This recipe can be a very good option to prepare a meal during winters. Watch the recipe for Kunal's Tips & Tricks and How to use Leftover Matar Mushrooms to make a quick Pulao.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For the Curry

Oil – 5tbsp
Bayleaf – 1no
Cinnamon(1” piece) – 2nos
Green cardamom – 3nos
Black cardamom – 1no
Cloves – 3nos
Cumin – 1½ tsp
Onion sliced – 2cups
Garlic Chopped – 1tbsp
Ginger chopped – 1tbsp
Green chilli – 1no
Kashmiri chilli powder – 2tsp
Turmeric – ½ tsp
Coriander powder – 1½ tbsp
Curd – 2tbsp
Tomato sliced – 4cups
Salt
Kasoori methi powder – a pinch
Garam masala – a pinch
Coriander chopped – a handful

For Mushrooms

Oil – 1tbsp
Butter – 1tbsp
Mushrooms diced – 2cups
Matar – 1½ cups
Salt

Step-by-Step Cooking Instructions

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Watch the recipe for Kunal's Tips & Tricks and How to use Leftover Matar Mushrooms to make a quick Pulao.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Matar Mushroom Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.