This Mushroom Matar Masala is a comforting Indian-style curry made with tender mushrooms and sweet green peas simmered in a creamy, spiced tomato-based sauce. Everything comes together quickly, making it perfect for a weeknight meal while still tasting rich, satisfying, and restaurant-worthy.
Why You’ll Love This Recipe
This recipe is simple yet full of deep, layered flavors. The sauce is blended until smooth, giving it a creamy texture without using any dairy. Mushrooms absorb the spices beautifully, while the peas add little bursts of sweetness. It’s naturally vegan, gluten-free, soy-free, and pairs wonderfully with rice, naan, or roti. Best of all, it’s ready in about 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons oil
1 medium onion, chopped
4 cloves garlic
1 inch fresh ginger, peeled and chopped
2 medium tomatoes, chopped
20 whole raw cashews
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon sugar
250 g mushrooms, sliced
1 cup green peas, fresh or frozen
1 cup water
1/4 cup coconut milk
1 tablespoon dried fenugreek leaves, crushed
Fresh cilantro for garnish
Directions
Heat the oil in a pan over medium heat. Add the chopped onion and cook for 5 to 6 minutes until golden. Stir in the garlic and ginger and cook for another minute until fragrant.
Add the chopped tomatoes and cashews. Cook for 3 to 4 minutes until the tomatoes soften. Remove from heat and let the mixture cool slightly, then blend with a little water into a smooth sauce.
Return the blended sauce to the pan over medium heat. Stir in cumin, coriander, paprika, garam masala, turmeric, cinnamon, cardamom, black pepper, salt, and sugar. Cook for 2 to 3 minutes, stirring often.
Add the mushrooms and green peas along with the water. Cover and simmer for 8 to 10 minutes until the mushrooms are tender and the sauce thickens.
Stir in the coconut milk and crushed dried fenugreek leaves. Simmer uncovered for another 3 to 4 minutes. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.
Servings and timing
This recipe serves 4 people.
Prep time is about 10 minutes.
Cooking time is about 20 minutes.
Total time is approximately 30 minutes.
Variations
You can replace mushrooms with cauliflower florets or diced potatoes for a different texture. If you don’t like peas, try using chopped carrots or bell peppers. For extra heat, add green chilies or chili powder. To make it richer, increase the coconut milk slightly and reduce the water.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce thickens too much. It can also be reheated in the microwave, stirring halfway through for even heating.
FAQs
Can I make this recipe without cashews?
Yes, you can use sunflower seeds or soaked almonds as a substitute, though the flavor will be slightly different.
Is this curry very spicy?
No, it is mildly spiced. You can easily adjust the heat by adding or reducing chili-based spices.
Can I freeze Mushroom Matar Masala?
Yes, it freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
What mushrooms work best for this recipe?
Button mushrooms or cremini mushrooms work best, but you can also use portobello mushrooms.
Can I use canned tomatoes instead of fresh?
Yes, you can use 1 cup of canned crushed tomatoes if fresh tomatoes are not available.
What can I serve with this dish?
It pairs well with basmati rice, naan, roti, or even quinoa.
Can I make this oil-free?
You can sauté the onions with a little water instead of oil, though the flavor may be slightly lighter.
How do I make the sauce thicker?
Simmer the curry uncovered for a few extra minutes until it reaches your desired consistency.
Can I add more vegetables?
Yes, vegetables like bell peppers, carrots, or green beans work well in this curry.
Is this dish suitable for meal prep?
Absolutely. The flavors deepen over time, making it great for meal prep.
Conclusion
Mushroom Matar Masala is a quick, comforting, and flavorful curry that’s perfect for both beginners and experienced home cooks. With its creamy sauce, tender mushrooms, and vibrant spices, it’s a satisfying dish that fits easily into everyday cooking while still feeling special.
A creamy, dairy-free Indian curry made with mushrooms and peas simmered in a spiced tomato-cashew sauce. Naturally vegan, gluten-free, and ready in 30 minutes.
Ingredients
2 tablespoons oil
1 medium onion, chopped
4 cloves garlic
1 inch fresh ginger, peeled and chopped
2 medium tomatoes, chopped
20 whole raw cashews
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon sugar
250 g mushrooms, sliced
1 cup green peas, fresh or frozen
1 cup water
1/4 cup coconut milk
1 tablespoon dried fenugreek leaves, crushed
Fresh cilantro for garnish
Instructions
Heat oil in a pan over medium heat. Add chopped onion and cook for 5–6 minutes until golden.
Add garlic and ginger; cook for 1 minute until fragrant.
Add tomatoes and cashews. Cook for 3–4 minutes until tomatoes soften. Remove from heat and let cool slightly.
Blend the tomato mixture with a little water until smooth.
Return the sauce to the pan and add cumin, coriander, paprika, garam masala, turmeric, cinnamon, cardamom, black pepper, salt, and sugar. Cook for 2–3 minutes, stirring often.
Add mushrooms, peas, and water. Cover and simmer for 8–10 minutes until mushrooms are tender.
Stir in coconut milk and crushed dried fenugreek. Simmer uncovered for 3–4 minutes.
Garnish with fresh cilantro and serve hot with rice or bread.
Notes
For a nut-free version, use sunflower seeds or soaked almonds instead of cashews.
Adjust chili or paprika for more heat.
Add other vegetables like bell peppers or carrots as desired.
To make oil-free, sauté onions in water instead of oil.
