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bowl of mushroom matar masala with flatbread
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4.91 from 54 votes

Mushroom Matar Masala (Mushroom Pea curry)

Mushroom matar masala starring mushrooms and peas in an easy, creamy tomato curry sauce that you make in the blender! It's a versatile Indian curry that's ready in about half an hour.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main
Cuisine: Indian
Keyword: matar masala
Servings: 4
Author: Vegan Richa

Ingredients

  • 3/4 cup red onion chopped
  • 5 cloves garlic
  • 1 inch ginger
  • 1 hot green chili such as Serrano or Indian remove seeds to reduce heat if needed
  • 1 tsp oil
  • 2 large tomatoes or 14 oz diced tomatoes
  • 1/4 cup raw cashews soaked for 15 mins if needed, use 1/3 cup for creamier sauce
  • 1 to 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp dried fenugreek leaves kasuri methi
  • 6 to 8 oz sliced white mushrooms or cremini or baby bella , sliced thin 1-2 mm
  • 15 ounce can of chickpeas drained and rinsed, or 1 1/2 cups cooked chickpeas
  • 3/4 cup or more peas
  • 1/2 tsp or more salt
  • 1/4 tsp or more sugar
  • 1 cup chopped spinach optional
  • cayenne to preference
  • cilantro for garnish
US Customary - Metric

Instructions

  • Blend the onion, garlic, ginger, and green chile with a few tablespoons of water to a puree in a blender.
  • Heat the oil in a large skillet over medium heat. Add the above puree. Cook for 5 to 7 minutes, or until the onion smell is not raw. Stir occasionally.
    Alternatively, finely chop the onion, ginger, garlic and green chili. Add to the oil and cook for 5-6 minutes until onion is translucent. Then proceed.
  • Meanwhile, blend the tomatoes and cashews in the same blender until smooth. Blend for two 1-minute cycles, so the cashews are blended in. Add a few tablespoons water if needed. We want a thick tomato purée so that the tomatoes can roast and deepen in flavor. . Add the tomato mixture, garam masala, paprika, and fenugreek to the skillet. Cook for 2-3 minutes, stirring occasionally.
  • Add mushrooms, chickpeas, other veggies(optional, you can add peppers carrots etc), 1/2 cup water, salt, and sugar. Mix well.
  • Cover and cook for 10 minutes, or until the mushrooms are cooked to preference. Check in between if it’s thickening too much or scorching. Add more water if needed. Cook 5-10 mins longer depending on mushrooms.
    Fold in peas and spinach if using, add water to adjust consistency, taste adjust salt and heat. I usually add some cayenne. Bring to a boil, 1-2 mins and switch off heat. Garnish with cilantro and serve over rice, cooked grains or with flatbread.

Video

Notes

Mushroom matar masala is naturally gluten-free and soy-free.
Forinstant pot version see here
To make the sauce without nuts, use pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, or coconut cream instead.
Fenugreek leaves substitute: Use a 1/4 teaspoon fenugreek seed powder instead of 1 teaspoon fenugreek leaves, if needed. If you have seeds, grind them and use a 1/4 teaspoon of the ground. Or use 1/4 teaspoon ground mustard 

Nutrition

Calories: 209kcal | Carbohydrates: 29g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 639mg | Potassium: 644mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1563IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 3mg