It is creamy, delicious, and easy to put together at home. This curry has now become a weeknight staple at our home. It can be served with Tandoori roti, Jeera Rice, Plain Rice, Naan, or Plain Paratha! Ready in less than 30 minutes and savory to the last bite, the flavor combinations of this mushroom masala will keep you and your family members coming back for more!
About this recipe
Indian cuisine has a huge list of delicious and tempting curries. Matar Mushroom curry is also one of those recipes which are so scrumptious when it is cooked in the gravy of onion, tomatoes, ginger, and garlic. The addition of cashew paste gives it a slight nutty creamy sweetness to the curry. There are many ways to make this curry. Some prefer to saute the mushroom and mutter in butter or ghee before adding in the curry. But I make it simple and add the sliced mushrooms and matar to the tomato-onion-based sauce and then cook it till done. This Mushroom gravy for chapati is a special treat for any busy weekday meal. The sauce for this curry is dreamy, creamy, and smooth. One bite and you’ll be begging for more. I promise!
Why we love this Recipe?
Ready in less than 30 minutesNo-Fail RecipeNaturally Gluten-Free and veganIt is a versatile dishPerfect for any festivals, party, potluck, or get-togetherCan be made nut-free, simply substitute cashew cream with coconut cream or heavy cream.
How to clean the Mushroom for cooking?
To make this recipe or any Mushroom recipes, cleaning them is very important. There is a phrase, “Mushrooms need a shower, not a bath,“. It means, it is best not to soak fresh mushrooms but instead to rinse with the water. You can place them in a colander under running water, shaking the strainer to move the mushrooms around and release the dirt. Immediately afterward, place the mushrooms on a towel and gently pat dry using another towel. And then use in the recipe. Always remember that the rinsing or dunking should be done right before making the recipe with the mushrooms.
Ingredients required
Mushrooms – This vegetable is loaded with nutrients. I normally use Baby bella or white button mushrooms to make this curry. But you can use any mushrooms that are available in the market. Make sure to clean them well.Matar/green peas – It adds a light sweetness to this curry. I have used frozen variety. You can either use fresh Matar or can use the frozen ones.Cashew cream – The addition of cashew cream, in the end, gives it a creamy and rich taste, which is hard to resist. The cashew cream recipe is given on the recipe card.Tomato – I have used Roma tomatoes for this recipe. Make sure to use red ripe tomatoes to the best flavors. You can use canned tomato paste or diced tomatoes too.Spices – For this curry, you will need just everyday spices such as coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, garam masala powder, and salt.Kasuri Methi – Kasuri Methi is one of those ingredients that enhances the taste of any North Indian curry.Aromatics – I have also used onions, garlic, and garlic.Oil – You can use any oil to make Mushroom Matar. You can even make this curry in mustard oil, olive oil, or even ghee(for the non-vegan version).You will also need finely chopped cilantro for garnishing the curry.
Step by step process
Step 1: Make Cashew Cream Take cashew and ¼ cup of water in a blender jar and make a fine paste. Keep it aside. (image 1 to 3) Step 2: Making curry Clean and cut the mushrooms into big and thick pieces and keep them aside. (Note – I have explained how to clean the mushrooms above so please check). Heat oil in a pan. Now add ginger, garlic, and finely chopped onion. Saute for 2 minutes or until the onions are translucent. (Image 4 to 6) After that, add finely chopped tomatoes and salt. Mix everything well. (image 7) Cover it and cook it for 5 minutes or until oil leaves the sides of the onion-tomato masala mixture on a medium flame. Make sure to stir in between. (image 8) After 5 minutes, open the lid and add ½ cup of water and deglaze the pan. (image 9) Now add mushroom and green peas, mix and cover the pan. Cook everything for about 5 minutes on medium flame, stirring occasionally. (image 10 to 12) Now open the lid and add turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, and garam masala. Cook for a minute. (image 13) Add ¾ cup water, cashew cream, and Kasuri methi. Mix everything well and cook for about one minute. (image 14 to 16) Add some water, if required, to achieve the desired consistency. Switch off the flame, add lemon juice, and stir well. (image 17) Now garnish it with cilantro. Serve Matar Mushroom Masala hot with Plain Parathas. Enjoy!
Cut the mushroom into thick pieces.If you are making it for some special occasions then can add a few tablespoon of fresh cream in the gravy or for garnish to make it slightly richer.Variations – Add some spinach to make Mushroom Palak MasalaAdjust the amount of water to get the desired consistency of the curry.I have used kashmiri red chili powder to get the deep red color. Kashmiri red chili powder is mild. So if you are using regular chili powder reduce the amount according to the you spice level.Both fresh and frozen peas can be used in this recipe. However, if using fresh peas, cook for a longer time.I sometimes also like to skip the cashew cream and keep this curry simple, when making it for weekdays. But when I am making it for some special occasion, cashew cream is a must.
More Mushroom Recipes
Instant Pot Mushroom MasalaMushroom RiceInstant Pot Wild Rice Mushroom SoupMushroom KurmaInstant Pot Vegan Mushroom Stroganoff
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