4.9 from 138 votes
Mushroom Matar Masala (Mushroom Pea curry)
Mushroom Matar Masala combines white mushrooms and peas simmered in a spiced tomato and cashew-based sauce flavored with garlic, ginger, green chili, garam masala, paprika, and fenugreek leaves. The dish offers a creamy, mildly spicy curry with layered textures from mushrooms and chickpeas, suitable as a comforting vegetarian main or side.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
209 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 209
% 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.