Mushroom Matar Masala (Mushroom Pea curry)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 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)
Description
Mushroom Matar Masala (Mushroom Pea curry) starts by blending red onion, garlic, ginger, and green chili into a puree, which is cooked in oil until fragrant and softened. A smooth mixture of blended tomatoes and soaked cashews adds body and richness to the curry, along with traditional Indian spices including garam masala, paprika, and dried fenugreek leaves which impart warm and slightly bitter notes.
White mushrooms and chickpeas provide a tender yet hearty texture, while peas contribute sweetness and color. The curry simmers gently with water and seasoning to develop its flavors and achieve a creamy consistency.
Typically served garnished with cilantro, this dish pairs well with rice or flatbreads. Variations can include adding spinach or other vegetables. The recipe also offers options for nut-free sauce preparation and fenugreek substitutions for those with dietary restrictions.
Mushroom Matar Masala is naturally gluten-free and soy-free, making it suitable for various diets.Cashews add creaminess to the sauce; for a nut-free option, substitute with pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, or coconut cream.To replace dried fenugreek leaves, use 1/4 teaspoon fenugreek seed powder or ground mustard as an alternative.An Instant Pot version is available for quicker preparation.
Ingredients
- 3/4 cup red onion chopped
- 5 cloves garlic
- 1 inch ginger
- 1 green chili remove seeds to reduce heat if needed, hot, such as serrano or Indian
- 1 tsp neutral cooking oil generic cooking oil
- 2 tomato or 14 oz diced tomatoes, large
- 1/4 cup cashew nuts soaked for 15 mins if needed, use 1/3 cup for creamier sauce, raw
- 1 to 2 tsp garam masala
- 1 tsp paprika
- 1 tsp fenugreek leaves kasuri methi, dried
- 6 to 8 oz white mushroom or cremini or baby bella, sliced thin 1-2 mm, sliced
- 15 ounce chickpeas drained and rinsed, or 1 1/2 cups cooked chickpeas, canned
- 3/4 cup pea or more
- 1/2 tsp salt or more
- 1/4 tsp sugar or more
- 1 cup spinach optional, chopped
- cayenne pepper 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, making it suitable for various diets.
- Cashews add creaminess to the sauce; for a nut-free option, substitute with pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, or coconut cream.
- To replace dried fenugreek leaves, use 1/4 teaspoon fenugreek seed powder or ground mustard as an alternative.
- An Instant Pot version is available for quicker preparation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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