Mushroom with peas


Mushroom with peas

Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 2 people


  • 2 cups mushrooms sliced
  • 1 cup green peas, I am using frozen green peas
  • 1 cup diced tomatoes
  • 1 tsp shredded ginger
  • 2 tbsp fenugreek chooped leaves
  • 2 tbsp oil
  • 1 tsp cuminseeds jeera
  • 1/2 tsp turmeric haldi
  • 2 tsp coriander powder dhania
  • 1 tsp red pepper
  • 3/4 tsp salt
  • 1/2 tsp lemon juice
  • 1 green chili finely chopped


  • Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
  • Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
  • Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
  • Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.
  • Add lemon juice and green chili if you like. Serve hot.


Dicing the tomatoes will give a different texture to the curry then tomato puree.
Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
To add heat to this dish, garnish with finely chopped green chilies.
Tried this recipe?Let us know how it was!

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61 thoughts on “Mushroom with peas

  1. Hello Manjula,

    My husband LOVED this recipe and he really does NOT like peas. He rated it FIVE STARS which means the best, and he really wants me to make it again. I for sure will.
    I really appreciate that you wrote to me a while back when I had a question about whole moong dal. I tried one of the recipes you suggested and it was GREAT. I am really enjoying your site and especially the recipes I have tried so far. Thank you for making indian cooking something I can do fairly easily. I appreciate all your efforts.

  2. dear mataji…i would like to do this recipe, but i can’t get fenugreek leaves in my country ( we live in chile!)…may i do it with fenugreek powder??..and thank you again for your delicious recipes!!!

  3. I tried this dish yesterday. It turned out very well. The aroma reminded me of mom’s food (tomato thokku).

    Thanks for the simple recipe.

  4. Excellent dish! I first time followed the recipe measurements and procedure and cooked a vegetarian food. The aroma the taste was GREAT now i make Manjula my cooking mentor

  5. Hi ji,

    I tried this recipe. Instead of peas, I used Chana and in the place of fenugreek leaves, I used Mint leaves. To my surprise, it turned out so well. Thanks a lot Ji. 🙂

  6. Awesome recipes Manjula aunti!! I have been surviving by watching your videos 🙂 Great job!!! I like all your recipes as they are simple to cook and yet very delicious.

  7. manjulaji,
    Hi!I like your approach towards recipes–meticulous and simple.Your tips make all the difference.No doubt few recipes of yours which i tried were a treat for the taste buds,but I must say regretfully that this recipe was bland and didn’t tickle the taste buds.

  8. hello aunty ji,

    I luved the way u made matar mushroom sabzi, its so simple & easy even without using onions, i hav noticed that u don’t use onions in most of ur recipes.
    I tried making this matar mushroom by ur way y’day, & it was great, amazing taste.
    Whateva u make is very delicious & differnt frm wat i make.
    U r really genius. Keep it up. Good Bless U xxxxxxx


  9. Mrs.Manjula,

    First, I would like to say that I love your website. I’ve cooked many things from it already and I’m always looking at your recipes for more ideas for dinner.
    As for this recipe, are you using raw green peas? Or can you just use frozen green peas from the grocery store?



  10. dear ,aunty…i am very thankful to u for the menu matar mushroom….its a fav dish of my he brought mushroom for me to cook …i was worried how to cook but watching ur vedio now it is easy for me to cook n can make good impression on my hubby……

  11. Hi Manjula Aunty,

    Thanks for th delicious things tht you show. I try most of them andlove it so much.
    I also trid making jalebis and rasgullas, Jalebis turned out amazing, though rasgullas failed…though all the water was squeezed ot of paneer

    thank so much love ya deepti

  12. Thank you for this very simple and nice recipe Manjula ji, prepared it just now, it came out very well. will try more recipes from your website. your efforts much appreciated.

  13. Made this just now! it’s delicious! and I will serve it as the main dish with basmati rice, and a side of your carrot pickle tonight. The spices are very light and allow the mushrooms and peas to take center stage, while adding to their charm.

  14. Hi Manjula,
    This curry looks great and simple to cook…the curry goes with anything.. I look your website and i love all your recipes too.. Thanks for sharing them…

  15. Dear Mrs. Jain,

    Thank you for sharing your wonderful recipes. I am repeating my question regarding the recipe with mushroom and peas since I want to prepare this dish again.

    I have heard that mushrooms can get tough if washed, so I just wipe them with a damp paper towel. Do you recommend washing mushrooms, even if they are sold in sliced form? Also, what variety of mushrooms can be used for this recipe?

    Thank you in advance for your time and help.

    Best regards,

    1. You may wash and should wash mushroom by placing them under the running water of your kitchen sink for several seconds. This is the best way to remove any dirt.

      Dry them gently with a towel and continue with the recipe. This will NOT make the mushrooms tough.

      Buy whole mushrooms rather than pre-sliced. The whole mushrooms keep their flavor better. Wash, dry and slice at home.

      You can use the common white or brown mushrooms sold in grocery stores (the fresh ones, not from a can). If you have a preference for another mushroom type, then use that. It will not have a bad effect on the recipe to use different mushrooms.

      1. Hi Jaya,

        Thanks for your take on this subject. However, since my question is addressed to the author of these recipes, I still hope to receive a reply from her.

        Best regards,

    2. I sometimes use shetake mushrooms…i discard the stem as it’s hard and cut the mushroom into 4 pieces…it gives a nice chewy flavour similar to the sea food…

  16. Dear Mrs. Jain,

    Thank you for sharing your wonderful recipes.

    I have heard that mushrooms can get tough if washed, so I just wipe them with a damp paper towel. Do you recommend washing mushrooms, even if they are sold in sliced form? Also, what variety of mushrooms can be used for this recipe?

    Thank you in advance for your time and help.

    Best regards,

  17. This is a fantastic recipe, but for my taste, it was a little too spicy. So instead of adding the lemon juice and green chilli at the end, I instead added in some skim milk, which gave it some gravy, richness and turned down the heat a bit. It was great!

  18. hi Manjulaji
    looking forward to trying this in the uk . I need to make this and reheat the next day. Do you know if this is likely to be ok ? Would be intersted to know if there are any other vegetable curries you would recommend from your recipes for reheating. Thank you for your time 🙂

  19. Hello Manjula,

    I am a first time user of your recipe for mushroom with peas. I noticed that mine however has an interesting flavor though, it tastes too bitter. I was wondering since I used methi powder instead of the dry fenugreek leaves if that makes a difference with this recipe. Is it necessary for me to use the dry fenugreek leaves instead? I find the methi powder a little too overpowering for my taste but not sure if that is how the dish should turn out.

  20. I like to try recipes from all over the world. For several years I have been cooking a recipe for aloo gobi which I learned from the dvd “Bend it Like Beckham.” (A funny place to learn cooking. Their version had tomatoes.) I think this recipe sounds good too. Its not very convenient for me to go buy some of the spices, so I make do without. I do love the smell of cumin seeds cooking, I wish I had some.

  21. Hello Auntieji
    I note that you do not use any onion in your recipies for tarka, why is this?
    I always make dishes that need tarka with onions as tradionally done?

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