Mushroom matar masala is a delicious curry made with Indian flavors and spices. This curry is vegan and gluten-free, too.
This mushroom matar masala is a creamy Indian curry that is easy to make and takes less than 30 minutes to prepare. To save time, you can also useย red curry pasteย for this recipe. This red curry paste is Indian-style and much different in flavor than the red curry paste we get in the market, which has Thai curry flavors.
Mushroom matar masala boasts a delightful flavor profile, combining earthy mushrooms with sweet peas in a rich, spiced tomato gravy. The tanginess of tomatoes adds a refreshing zing, while aromatic spices like cumin, coriander, turmeric, and garam masala infuse warmth and complexity to the flavor profile of the curry.
Mushroom Matar Masala
Ingredients Required
Fresh Button Mushrooms and green peas (fresh or frozen)
Flavors - Onion, ginger garlic paste, green chilies, tomatoes
Spices - cumin seeds, hing, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala (optional), amchur (dry mango) powder, roasted kasuri methi, and salt to taste
Garnish - coconut cream, coriander leaves
Instructions -
1. Heat oil in a pan and add cumin seeds. Let them splutter, and then add a pinch of hing. Add finely chopped onions and saute for 2 - 3 minutes or until translucent. Add ginger-garlic paste and saute for another minute, stirring them.
2. Then add the pureed tomatoes and stir to mix. Add salt and other spices to the pan and mix them well. Cook for 2 minutes on low flame until oil releases on the sides. Then add ยผ cup water and mix.
3. Add green peas and mushrooms to this. Don't add any more water now since mushrooms will release water. Gently mix everything and cover with a lid.
4. Simmer for 5 - 7 minutes until the mushrooms and peas are cooked well. Turn off the heat and let it cool to the desired consistency of curry gravy.
5. Add roasted and crushed kasuri methi and finely chopped fresh coriander leaves.
6. Drizzle some coconut milk into it and stir to mix. Mushroom matar masala is ready to serve.
Serving Ideas
This goes well with roti, naan, rice, etc. Here are a few of the suggestions to pair it up with -
For more similar curry recipes, check out my collection of Indian curry recipes and vegan curry recipes.
Creamy Mushroom Matar Masala
Equipment
Ingredients
- 3 - 4 tbsp vegetable oil
- 200 gm mushroom (18 - 20)
- ยฝ cup green peas (matar) fresh or frozen
- 2 medium onion finely chopped
- 1 tbsp ginger garlic paste sub - 4 garlic cloves + ยฝ inch ginger minced
- 2 green chilli chopped
- 2 tsp coriander powder
- ยฝ tsp cumin powder
- ยฝ tsp red chilli powder
- 1 tsp Kashmiri chili powder
- ยฝ - ยพ tsp salt or as per taste
- ยผ cup coconut milk
- 1 tsp kasuri methi
Instructions
- In a pan, heat oil and add cumin seeds.
- Let them splutter, and then add a pinch of hing.
- Add finely chopped onions and saute for 2 - 3 minutes or till translucent.
- Add ginger garlic paste and saute for another minute, stirring them.
- Then add pureed tomatoes and stir to mix.
- Add salt and other spices to the pan and mix them well.
- Cook for 2 minutes on low flame until it releases oil on the sides.
- Then add ยผ cup water and mix.
- To this, add green peas and mushrooms.
- Don't add any more water now since mushrooms will release water.
- Gently mix everything and cover with a lid.
- Simmer for 5 - 7 minutes till mushroom and peas are cooked well.
- Turn off the heat at desired consistency of curry gravy.
- Add roasted and crushed kasuri methi and finely chopped fresh coriander leaves.
- Drizzle some coconut milk into it and stir to mix.
- Mushroom matar masala is ready to serve.
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