Matar Mushroom Gravy

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Make restaurant style Matar Mushroom Gravy at home!

Ever wonder how Indian restaurants get those rich-looking gravies? You probably already know about the simpler Aloo Mutter gravy, but how about that thick-looking Matar Mushroom gravy (by the way, Matar stands for Peas in Hindi) that goes so well with Roti or Naan? Well, here’s the secret –  add cashew paste after the onions are fried and right before the addition of tomatoes. The cashew paste adds flavor to the Matar Mushroom gravy and kicks it up a notch.

Next time you visit the restaurant and are served a less-than-stellar Matar Mushroom Gravy, ahem – let the waiter know you have a few tips to share with the chef. Enjoy, and let me know if this worked for you. 

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Make restaurant style Matar Mushroom at home!
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Matar Mushroom Gravy

This delicious gravy made from peas and mushroom is lip-smacking good. Enjoy it with rice or rotis.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4


  • ¼ cup unsalted cashews + 1/2 cup boiling water
  • ½ cup peas + 1 cup water
  • 2 cups mushroom washed and chopped into thin slices
  • 2 cups onions finely chopped
  • 2 medium sized tomatoes pureed (~ 1-1/2 cup of puree)
  • 1 Indian or Thai green chilies (Bird's eye) finely chopped
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder dhania powder
  • 1 teaspoon cumin powder jeera powder
  • 1 teaspoon sugar
  • 3-4 cloves garlic chopped
  • 1 teaspoon ginger finely grated


  • Soak the cashews in 1/2 cup boiling water and set aside.
  • Soak peas in 1 cup of water and microwave them for 6-8 minutes until they are cooked.
  • Heat oil in a kadhai or wok over medium-high heat. Add mushrooms and saute them till they have reduced in size and start oozing out water (~8-10 minutes). Transfer the mushrooms to a plate and set aside.
  • Add the chopped onion slices and fry them till they soften (approximately 10-12 minutes). Add garlic cloves and ginger and fry them for a minute or two.
  • While the onions are frying, grind the cashews and green chili to a fine paste.
  • Add the ground paste to the onions (once the onions are done) and fry them for another 5-6 minutes.
  • Add the pureed tomatoes, salt, garam masala, coriander powder, cumin powder, chili powder, and sugar, and mix well. Continue to cook for another 10-12 minutes till the tomatoes get mushy and the oil starts to surface.
  • Add the mushroom and peas back to the wok and cover the wok and let it simmer for another 5 minutes.
  • Serve it with hot with roti or rice
Read the post…For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.


Calories: 127kcalCarbohydrates: 20gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 58mgPotassium: 540mgFiber: 4gSugar: 9gVitamin A: 800IUVitamin C: 24.7mgCalcium: 41mgIron: 1.8mg
Diet: Vegan
Course: Main
Method: Stovetop
Keywords: restaurant style
Cuisine: Indian
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    1. Sorry about that! I updated the recipe – you need 1 teaspoon. Thanks for letting me know!