Mushroom Matar Masala | Vegan Mushroom Peas Curry
Mushroom Matar Masala or Mushroom Matar is an easy Vegan Mushroom 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. Recipe is Gluten Free, Vegan and Soy-free.
Servings 3 persons
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
Ingredients and Substitutions
- 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.