Mushroom Matar Recipe is an easy Vegan Mushroom and Peas curry made with button mushrooms in an Onion-tomato-cashew gravy. This Indian sabzi or curry is best served with Roti, Chapati or Paratha. Pairs well with Basmati Rice, Jeera Rice or Peas Pulao too.
Mushroom Matar Masala, mutter mushroom masala or Vegan Mushroom Peas Curry is a quick and easy vegetarian side for Indian breads and rice. This stove-top curry, made in just 30 minutes, uses pantry staples and is a perfect weeknight dinner recipe or packed for lunch box as well.
My husband loves this curry. It includes two of his favorite ingredients – Mushrooms and Peas!
Similar to most Indian curry recipes, this has an onion-tomato base. I have not included ginger garlic in the curry and substituted heavy cream or dairy cream with my homemade Cashew Cream.
The consistency of mushroom matar masala is perfect to scoop your roti or naan bread. We love pairing the sabzi with some hot chapatis or plain paratha and enjoy leftovers with a side of Jeera Rice and Onion Raita.
This curry can easily please you family as weeknight dinners, makes a perfect choice for dinner parties or entertaining group of friends who love Vegan / Vegetarian food.
The recipe is Gluten Free, Vegan, Soy-free. Do read the Ingredients and Substitutions section below or Notes section in the recipe card.
Some of our other mushroom recipes include Mushroom Biryani, Vegan Mushroom Soup, Mushroom and Onion Focaccia. I highly recommend the Mushroom Biryani!
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Ingredients
Mushrooms – I have used Button Mushrooms as they are easily available in India and quite cheap, to be honest. It costs less than a dollar for a box of 250 grams Mushrooms.
Feel free to substitute with cremini mushrooms.
Ensure you cut / slice the mushrooms thick. Mushrooms have high water content. It will shrink in volume and release water the moment it hits the hot pan.
Peas – Frozen Peas work best for this recipe. They are almost always available at home.
Spices – Turmeric, Kashmiri Red Chilli (substitute with paprika) and Garam Masala Powder.
Cashew Cream – Substitute for dairy cream.
You can add coconut milk if you are allergic to nuts.
Kasuri Methi – This is what gives the curry “restaurant like” taste. I love finishing most curries with Kasuri Methi (dried fenugreek leave) as it imparts a lovely aroma to the final dish. This is optional.
All the above ingredients are easily available in Indian grocery stores or supermarket.
Planning Ahead
Prep or clean mushrooms when you are ready to cook. It is not recommended to rinse and store mushrooms in refrigerator. Mushrooms have short shelf life and moisture is its worst enemy.
Cashew Cream can be made ahead and frozen. It is a great dairy-free substitute for vegetarian curries.
Use fresh tomatoes or diced tomatoes from a can for this recipe.
How to make Mushroom Matar Masala
Step 1 to 4 - Preparing the gravy or curry base by sautéing the onions and tomatoes in oil and cumin along with spices.
Steps 5 - 8 - Cooking the vegetables (mushrooms and peas) with the onion tomato curry base.
Steps 9 to 12 - Finishing the curry by adding cashew cream, garam masala and kasuri methi.
The consistency of the curry depends on personal preference. Don't forget to taste check salt and spices as and when you add water or dilute the consistency of any curry recipe.
Serving Suggestions
Indian Breads – Roti, Plain Paratha or Phulkas are all great options. The curry can be served with a crusty sourdough bread or baguette.
Rice – Basmati Rice, Jeera Rice Peas Pulao Saffron Rice are great choices for weeknight meals. You can serve some papad and Vegetable Raita for a complete meal.
Storage / Freezing Instructions
Once the curry has cooled completely, transfer to an airtight container and refrigerate.
This curry stays fresh in the refrigerator for couple of days and freezes well, making it a perfect choice for meal preps!
I would recommend freezing the curry in smaller containers. You can thaw and re-heat portions, as required.
If the curry has thickened, add some water and adjust the consistency while re-heating.
More Indian Vegetarian Curry Recipes to try
Aloo Gobi – Potato Cauliflower Dry curry or Sabzi
This post was originally published on Feb 20, 2019. I have republished the post with fresh images, step-by-step instructions and few modifications to the recipe.
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Mushroom Matar Masala | Vegan Mushroom Peas Curry
Equipment
- Dutch Oven or Thick Bottom Pan
- Mixer Jar
Ingredients
- 1 ½ tablespoon Oil
- ½ teaspoon Jeera or Cumin Seeds
- 2 Onions medium, finely chopped (approx 3/4 cup)
- 2 Tomatoes medium, finely chopped (3/4 cup approx)
- ½ teaspoon Kashmiri Red chilli powder
- ½ teaspoon Turmeric
- 250 g Button Mushrooms sliced thick
- 1 cup Frozen Green Peas
- 1 tsp Garam Masala Powder
- 2 tbsp Cashew Cream OR 12 Cashews soaked in 1/2 cup of warm water, blitzed into a fine paste
- ½ cup Water to adjust gravy consistency + extra as required
- Salt to taste
- 1 teaspoon Kasuri Methi
- finely chopped Cilantro or coriander for garnish
Instructions
Prepping the Mushrooms
- Rinse and Wash the mushrooms well, remove all/any dirt particles, pat dry and then slice them thick.
Preparing the Gravy / Curry Base
- Heat a pan, add oil and cumin (jeera).
- Once the cumin roasts, add chopped onions and sauté until the onions are slightly brown.
- Now add chopped tomatoes and cook until they are mushy.
- Add turmeric and Kashmiri red chilli powder, mix and pour some water (2-3 tbsp) to prevent the spices from burning.
- Once the onion tomato gravy base has cooked, add the sliced mushrooms and frozen peas.
- Mix well so that the mushrooms and peas are coated with the spices / masala, add salt.
- The mushrooms will start leaving out some moisture. At this point, lower the heat, cover and cook the mushrooms and peas for 2-3 minutes. Stir occasionally.
- Once the peas have cooked and mushrooms have reduced in volume, add garam masala and mix well.
Final Curry and garnish
- Add the cashew paste and some water to adjust consistency of the curry. Once the curry thickens, add more water, if required. Taste check salt and spices at this stage. Add extra, if required.
- Let the curry simmer for 30 – 40 seconds, on low heat and then switch off the flame.
- Crush 1 tsp of kasuri methi in between your palms and sprinkle over the curry. Mix well and serve.
Video
Notes
- You can use cremini mushrooms instead of button mushrooms. I have not tried this recipe using dehydrated mushrooms.
- Cashew Cream is the substitute for dairy cream that is used for the recipe. However, you can use coconut milk / cream if you are allergic to nuts. If you are not allergic to dairy and/or not particularly looking for a Vegan curry recipe, use heavy cream. In India, Amul Cream (small blue tetra pack can be used for this recipe).
- Kasuri Methi or Dry Fenugreek Leaves – This is what gives most Indian curries “restaurant like” taste. It is available in most supermarkets that stock Indian grocery / spices. However, this is optional and if you are unable to source it, skip the same and just add finely chopped cilantro.
- Cashew Cream can be made ahead and frozen. It can be used for most Indian curries and if your family loves curries for weeknight dinners, this is one ingredient you can freeze besides ginger garlic paste.
- Mushrooms are best prepped just before cooking.
- You can substitute fresh tomatoes with canned diced tomatoes. Less than half a 15 oz can of diced tomatoes should be sufficient for this recipe.
- This curry stays fresh in the refrigerator for couple of days and freezes well, making it a perfect choice for meal preps!
- Once the curry has cooled completely, transfer to an airtight container and refrigerate. I would recommend freezing the curry in smaller containers. You can thaw and re-heat portions, as required.
- If the curry has thickened, add some water and adjust the consistency while re-heating. This is particularly useful when serving the curry with rice.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
This is one of the best gravies to go with rotis or jeera rice.yum!!
I love it with Jeera Rice too. Very flavourful indeed. Thanks Nisha.
Looks tempting..Is there any replacement for mushroom?
Hi Deepika, Thank you. I have mentioned 3 variations in lieu of Mushrooms in the blog post. Kindly go through, you would love it.
Beautiful combo of peas and shrooms...love it Vidhya ???
Thanks dear
Oh ok. My bad .Somehow missed that ...Thanks !!
No issues. Most welcome!
looks amazing
thank you