Mushroom Matar Masala (Mushroom Pea curry)
User Reviews
4.9
138 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
209 kcal
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Course
Main Course
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Cuisine
Indian
Mushroom Matar Masala (Mushroom Pea curry)
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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.
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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
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.
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 Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
29g
(10%)
Protein
11g
(22%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.01g
Sodium
639mg
(27%)
Potassium
644mg
(18%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
1563IU
(31%)
Vitamin C
26mg
(29%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 639mg | 27% |
| Potassium | 644mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1563IU | 31% |
| Vitamin C | 26mg | 29% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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