Hello Everyone, I am back with another delicious Main Course Curry or gravy Sabzi recipe, using Mushrooms and Matar called the Matar Mushroom Ki Sabzi or the Vegan Mushroom Peas Curry.
A simple every day Matar Mushroom subzi that uses fresh button mushrooms, green peas (currently in season) and some basic spices. Cooked in a delicate onion tomato gravy and thickened with cashews and spiced with some Garam Masala Powder. 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.
Matar Mushroom ki Sabzi is ideal for every day lunch ideas, good to plan for lunch box or simply enjoy it during weekends with piping hot flatbreads, rotis or Jeera Rice. 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.
Few Variations that you can try –
- 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.
Few Recipes on the blog using fresh green peas
Some Curry or Gravy Recipes that you would be interested to try for weekends or dinner parties at home
- Capsicum and Paneer Sabzi in Cashew Gravy (the recipe has both cream and cashew. For Vegan Version – Please skip the cream)
- Paneer Kali Mirch (Cottage cheese in a black pepper based gravy)
Recipe for Matar Mushroom Ki Sabzi / Vegan Mushroom Peas Curry
Prep Time 15 mins
Cook time 20 to 25 mins
1 cup is 250 ml measurement
- 1 cup sliced Button Mushrooms
- 1 cup fresh / frozen green peas
- 2 medium Onions or 1 large Onion finely chopped
- 1 large tomato or 2 tomatoes pureed
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tblsp Oil
- 1/2 tsp Jeera or cumin seeds
- 12 cashews soaked in 1/2 cup of warm water for 15 minutes.
- 1/2 cup Water to cook the sabzi + couple tblsp to grind the cashews
- Salt to taste
- Finely chopped coriander leaves for garnish
(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.
(3) Now add the tomato puree, haldi powder and red chilli powder.
(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.
(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.
(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.
- If you ask me how I manage to make gravy recipes with less oil. The trick is I keep splashing some water if I feel the onions might burn due to lack of fat (oil / ghee) in the pan. Cover and cook method works well too. The onions turn translucent and cook well too. By all means, if you want to avoid all this, add more oil. Honestly, with gravy recipes, it can easily be controlled and no one in the family would notice any difference in taste too.
- If you want to add cream, you can go ahead and add it at the garam masala and coriander leaves step. Ensure the heat is low when you add cream (whisk and add) else it splits.
- 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.
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