Making the most of Spring’s Bounty

Fresh green peas—winter’s favorite in India, spring’s bounty in the US! When fresh green peas are in season, I love making Matar Rassa/Usal with Mushrooms. It’s a light yet flavorful Maharashtrian-style curry that makes the most of spring’s bounty. This simple curry is my take on the comforting green peas curry, Matar Rassa/Usal my mom makes.

While I love my mom’s recipe, I enjoy experimenting with flavors and textures to keep things interesting. One of my favorite ways to elevate this dish is by adding white button mushrooms. Green peas have a natural sweetness that they bring to the curry, while mushrooms bring a meaty bite that soaks up the fragrant, spiced gravy and makes it even more satisfying.

It’s a dish that comes together easily on busy weeknights and pairs beautifully with steamed basmati rice or phulkas.

Mom’s Matar Rassa/Usal

Some recipes are more than just food—they’re a taste of home. Matar Rassa/Usal is one such dish for me. Growing up, whenever mom got fresh peas from the market, I would help her take the peas out of the pods. She would then store in the refrigerator and use in various recipes like pohe, upma, etc. However sometimes, she would make peas the star ingredient, like in her Matar Karanjis or in her signature peas curry, the Matar Rassa/Usal.

It is simple yet deeply flavorful—fresh green peas simmered in a fragrant onion-tomato masala, tempered with cumin, turmeric, and asafetida, then finished with kala/goda masala. Sometimes, she tosses in potatoes for a heartier meal. Similarly, I add mushrooms to the curry, which makes it more satisfying without adding extra carbs.

Whenever mom visits or I go to Pune, I often ask her to make it. It tastes so good, especially with white bread or pav (dinner rolls) from our favorite bakery in Pune, that are perfect for soaking up the spicy curried broth.

Powerhouse Ingredients

Fresh green peas are the heart of this usal, and they bring more than just a pop of sweetness. If you can’t find fresh peas, frozen work just fine. Peas are packed with plant-based protein, fiber, and essential vitamins, making this a nourishing vegetarian meal. Pairing them with mushrooms takes the nutrition a step further.

Mushrooms are a rare natural source of vitamin D, supporting bone health and immunity. Together with the peas, they create a wholesome, flavorful dish that’s both comforting and nourishing for you.

Small Tweaks, Big Flavor

While my recipe is inspired by my mom’s traditional Matar Rassa/Usal, I’ve put my own spin on it to make it even more versatile and packed with flavor by adding mushrooms into the mix. Mushrooms give the curry a rich, umami depth that pairs beautifully with the green peas and the warming spices.

Since my husband and daughter aren’t mushroom fans, I also swap them for baby corn or cauliflower—both work wonderfully while keeping the essence of the dish intact.

If you want a heartier version, adding diced or baby potatoes, just like my mom does, is a great option. You can also add cubed paneer or tofu for a protein boost!

And for those who enjoy a thicker consistency, a touch of coconut milk can add richness while complementing the spices beautifully.

Food Pairings

Matar Rassa/Usal with Mushrooms is incredibly versatile when it comes to serving. I love ladling it over a bowl of steamed basmati rice, where the lightly spiced, soupy rassa seeps into the grains.

It’s just as delicious with soft phulkas or pav, perfect for mopping up the masala-infused gravy.

Why You’ll Love It

This Maharashtrian-style Matar Rassa/Usal is an easy, comforting dish that celebrates fresh, seasonal green peas. My version with the mushrooms keeps the soul of my mom’s recipe intact while adding a bold, modern touch. Perfect for cozy weeknight meals, it’s a recipe that will quickly become a favorite in your home too!

With its fragrant masala base, nutritious ingredients, and endless customizations, it’s a perfect weeknight dinner that can be tailored to your taste.

Whether you stick to mushrooms or experiment with other vegetables, it’s a versatile, nourishing, and deeply flavorful dish that makes the most of seasonal green peas. Of course, you can always use frozen peas and make it any time of the year.

Matar Rassa/Usal (Green Peas Curry) with Mushrooms

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• Author: Vasanti
• Yield: 2–3 servings 1x

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Description

A hearty and nourishing Indian-style green peas curry with mushrooms, perfect for cozy weeknight dinners.

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Ingredients

Units USM Scale 1/2x1x2x3x

For the Curry Base

• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 2 cloves garlic, smashed and peeled
• 1/2-inch piece fresh ginger, cut into smaller pieces

For the Curry

• 2 tbsp neutral oil of choice
• 1/2 tsp cumin seeds
• 1/4 tsp asafetida
• 1/2 tsp turmeric
• Salt, as needed
• 1 tsp Maharashtrian Kala/ Goda masala (homemade or store-bought)
• 1/2 tsp regular Indian red chili powder, or to taste
• 1 cup (~150 g) fresh or frozen shelled green peas
• 12–15 white mushrooms, cleaned and quartered (see Variations)
• 1/2 cup water (see Variations)
• 4–5 sprigs fresh cilantro/coriander leaves, roughly chopped, for garnishing
• 4–5 sprigs fresh mint leaves, roughly chopped, for garnishing

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Instructions

• Place all the ingredients for the Curry Base in a food processor or blender.
• Purée to a chunky texture.
• In a medium pot or a deep sauté pan, heat oil over medium heat.
• When the oil starts shimmering add in the cumin seeds, turmeric and asafetida.
• When the seeds sizzle and the asafetida froths, add the puréed Curry Base mixture.
• Stir to combine and then sprinkle with salt, Maharashtrian Kala/ Goda masala and red chili powder.
• Give it a quick stir.
• Cook covered for 5-7 minutes on medium-low heat, until the moisture is absorbed and the Curry Base mixture is cooked.
• Toss in the green peas and quartered mushrooms.
• Season with salt, if needed and mix well to combine.
• Add the water and stir to combine well.
• Simmer uncovered for 10-12 minutes, allowing the peas and mushrooms to soften and cook. Reduce cooking time to 5-7 minutes if using frozen green peas. 
• Garnish with chopped cilantro and mint.
• Serve warm with warm whole wheat phulka rotis, chapatis, or steamed basmati rice and a side of raita/salad (see FAQs & Notes for storage info).