Kothimbir Matar Mushroom Recipe

Kothimbir Matar Mushroom

Kothimbir Matar Mushroom

Kothimbir Matar Mushroom is a delicious fragrant curry prepared with peas and mushrooms in a velvety smooth coriander, onion and tomato gravy.

The combination of matar mushroom in a coriander sauce elevates this simple dish. I like the simplicity of this recipe! I make matar mushroom quite often at home and enjoy experimenting with seasonal herbs to elevate the flavours. Coriander/kothimbir/dhania is one of the herbs I always have in my fridge. The refreshing, earthy flavours of coriander compliment the sweet peas and earthy meaty mushrooms.  Coriander like mushroom has many health benefits. They both helps in boosting immunity and lower the cholesterol level.

The gravy for this matar mushroom is dark brown, velvety, smooth and has complex notes from the coriander and simple spices. One bite of this delicious curry and you will be asking for more. This recipe can be enjoyed for lunch and/or dinner with rice or any Indian breads like tandoori roti, paratha or naan.


½ cup peas
250 grams diced chestnut mushrooms

For The Coriander paste
1 cup coriander leaves
2 green chilies
1 inch ginger piece
4-5 garlic cloves

For The Gravy
1 cup onion paste
1 cup tomato puree
2 tablespoons oil
1 teaspoon cumin seeds
1-2 bayleaf
salt to taste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon Kashmiri red chili powder
2 teaspoons coriander powder
1 teaspoon garam masala
2 teaspoons dried fenugreek leaves (kasuri methi)
2 teaspoons cream



Boil the peas in 1 cup water for 4-5 minutes. Drain the excess water using a colander and leave it aside.


Grind the coriander leaves, green chilies, ginger and garlic to a smooth paste.


Heat oil in a pan and add the cumin seeds, bay leaf and the coriander paste and sauté for a minute.


After a minute, add the onion paste and cook on medium heat for 5-6 minutes until it turns golden brown in colour.


Next add the tomato puree, turmeric powder, red chili powder, Kashmiri red chili powder, salt, kasuri methi and coriander powder and cook for 2-3 minutes.

After that, add ½ cup of water and cover and cook the gravy for about 8-10 minutes.


Meanwhile, heat 1 teaspoon oil in a pan and sauté the mushrooms with some salt (according to your taste) for 3-4 minutes on medium heat until they are soft.


Once the gravy has been simmering for about 10 minutes add the cream, garam masala, peas and mushrooms and cook on medium heat for 2-3 minutes.

Serve hot drizzled with some cream with rice or any Indian bread!

Tips & Variations

  1. I have used fresh peas in this dish. Fresh or frozen peas both works well in this recipe.
  2. I have used chestnut mushrooms, but you can use other mushrooms also. If using frozen mushrooms defrost and sauté before adding to the gravy.
  3. You can thicken the gravy by adding 1 teaspoon of gram flour.
  4. Kasuri methi gives an aromatic smell to the gravy, which also enhances the flavour of the gravy.

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