Matar Mushroom Ki Sabzi / Vegan Mushroom Peas Curry

A simple every day subzi that uses fresh button mushrooms, green peas and some basic spices. This sabzi or curry is gluten free, vegan, vegetarian, easy to make and is ready in 30 minutes.

Matar Mushroom Ki Sabzi / Vegan Mushroom Peas Curry

Today’s recipe is a delicious North Indian Gravy Sabzi using Mushrooms and Matar (Green Peas). Matar Mushroom Sabzi is a Vegan Mushroom and Green Peas Curry Recipe that is easy to make, can be packed for lunch box at work or enjoyed as Sunday lunch with Indian Breads. .

A simple every day Matar Mushroom subzi that uses fresh button mushrooms, green peas (fresh or frozen) and some basic Indian spices. This Gravy is cooked in a delicate onion tomato gravy and thickened with cashews. This Gravy doesn’t contain Cream.

This sabzi or curry is gluten free, vegan, vegetarian, easy to make and is ready in 30 minutes. Pack it in a lunch box or serve it at home on weekdays for the entire family, the sabzi is no fuss, easy to put together and delicious.

Mushroom Gravy Side Dish for Chapathi or Paratha. Vegan Gravy

Matar Mushroom Sabzi can be eaten with both rice and Indian Breads like roti, phulkas, plain paratha etc. Either ways, this sabzi is a crowd pleaser especially if you love Mushrooms and Green peas both.

Usually Indian Gravies and Curries call for both Cream and Cashew Paste but I have refrained from adding any dairy products as the cashew provided the sufficient creaminess to this dish, thereby making it ideal for vegans to consume the same too.

I make this sabzi especially during winters as we love to eat it with phulkas or Missi Roti for lunch on weekends. The Matar Mushroom ki Sabzi is very filling and hence I often serve it with sliced radish pieces to aid digestion.

Matar Mushroom Sabzi Recipe for lunch box, dinner or lunch. Easy to make at home recipe

Suggested Variations

  • Add Makhana or Foxnuts to this gravy (roasted and added just before serving would be ideal)
  • Boiled Sweet Corn / Baby Corn especially loved by kids.
  • Chopped Carrots and Capsicum making it a mixed vegetable of sorts.

Green Peas Recipes on the blog –

Some Curry or Gravy Recipes that you would be interested to try for weekends or dinner parties at home

Step by Step Recipe for Matar Mushroom Ki Sabzi / Vegan Mushroom Peas Curry

(1) Soak the cashews in warm water for 15 mins before you begin the prep work of chopping etc. After 15 mins drain the water and grind the cashews with couple of tblsp of water in a mixer grinder and keep aside.

(2) Heat a kadhai, add oil and cumin seeds. Once the jeera turns slightly brown, add the finely chopped onions. Saute until the onions turn translucent.

Translucent onions

(3) Now add the tomato puree, haldi powder and red chilli powder.

Onion tomato paste with Indian spices

(4) Saute this mixture well and let it cook for few minutes over low heat until the raw smell goes off.

(5) Add the peas and the sliced mushrooms. Mix well. Add 1/2 cup of water, salt to taste and allow it to simmer on low heat for 10 odd minutes until the peas absorb the gravy and cooks along with mushrooms.

Mushroom and Peas added to onion tomato gravy

(6) Once the gravy has thickened, add the cashew paste. Mix well and you will notice the gravy would thicken more. At this point, add some water to adjust the consistency.

Matar Mushroom Sabzi
Adding cashew paste to Matar Mushroom sabzi

(7) Add garam masala powder, finely chopped coriander leaves and give it one quick mix. Let it simmer for a few seconds more and then you can turn off the heat. Garnish with more coriander leaves if you want and serve it piping hot.

adding garam masala to matar mushroom sabzi

Matar Mushroom Sabzi

Matar Mushroom Ki Sabzi / Vegan Mushroom Peas Curry

Vidya Narayan
Matar Mushroom Sabzi is a North Indian Style Gravy Sabzi recipe. Easy to make, tastes best with Indian Breads and Rice. Can be packed for lunch box. Gluten Free, Vegan and Vegetarian Sabzi Recipe.
0 from 0 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine Indian, north indian
Servings 2 persons

Ingredients
  

  • 1 cup Sliced Button Mushrooms 1 cup is 250 ml measurement
  • 1 cup Fresh or Frozen Green Peas
  • 2 nos Onions (Medium size finely chopped)
  • 2 nos Tomatoes (Medium size pureed)
  • 1/2 tsp Red Chilli powder
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Garam Masala Powder
  • 1 1/2 tbsp Oil
  • 1/2 tsp Jeera or Cumin Seeds
  • 12 nos. Cashews soaked in 1/2 cup of warm water
  • 1/2 cup Water to adjust gravy consistency + extra as required
  • Salt to taste
  • Coriander leaves as required

Instructions
 

  • Soak the cashews in warm water for 15 mins before you begin the prep work of chopping etc. After 15 mins drain the water and grind the cashews with couple of tblsp of water in a mixer grinder (thick paste) and keep aside.
  • Heat a kadhai, add oil and cumin seeds. Once the jeera turns slightly brown, add the finely chopped onions. Saute until the onions turn translucent.
  • Now add the tomato puree, haldi powder and red chilli powder.
  • Saute this mixture well and let it cook for few minutes over low heat until the raw smell goes off.
  • Add the peas and the sliced mushrooms. Mix well. Add 1/2 cup of water, salt to taste and allow it to simmer on low heat for 10 odd minutes until the peas absorb the gravy and cooks along with mushrooms.
  • Once the gravy has thickened, add the cashew paste. Mix well and you will notice the gravy would thicken more. At this point, add some water to adjust the consistency.
  • Add garam masala powder, finely chopped coriander leaves and give it one quick mix. Let it simmer for a few seconds more and then you can turn off the heat. Garnish with more coriander leaves if you want and serve it piping hot.

Notes

  • If you want to add cream, you can drizzle some after the garam masala is added. I avoid cream at all costs, we are not big fans at home. 
  • Home made cream can be used. 
  • Instead of cashew, almonds can be also used. Soak in warm water and peel the skin before grinding. 
  • The curry stays good in the refrigerator for couple of days. The next day, the taste and flavour improves further.
  • The Peas used here are frozen at home and not store bought. I shell and store around 6 to 7 kgs of peas every year as my husband is very fond of it and needs it almost in every other food item.
Keyword green peas, matar mushroom sabzi, Mushroom, North Indian Sabzi recipe, Side dish for chapati, vegan mushroom peas curry
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

If you try this at home, please give me a shout out / Tag Me on any of my social media handles.

Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 10 Comments

  1. InspiresN

    This is one of the best gravies to go with rotis or jeera rice.yum!!

    1. Vidya Narayan

      I love it with Jeera Rice too. Very flavourful indeed. Thanks Nisha.

    1. Vidya Narayan

      Hi Deepika, Thank you. I have mentioned 3 variations in lieu of Mushrooms in the blog post. Kindly go through, you would love it.

  2. Jyo

    Beautiful combo of peas and shrooms…love it Vidhya ???

    1. Vidya Narayan

      Thanks dear

    1. Vidya Narayan

      No issues. Most welcome!

    1. Vidya Narayan

      thank you

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