Restaurant style mushroom matar masala is a delicious, spicy onions and tomato-based curry, cooked with whole and ground spices! This recipe pairs perfectly with roti, naans, or parathas.
Jump to:
- What is Mushroom Matar Masala?
- What kind of Mushrooms and Peas Can You Use to Make this Curry?
- You Should Make This Mushroom Matar Masala Because
- How to Make This Mushroom Curry Vegan?
- Ingredients to Make this Recipe
- FAQ's For this Mushroom Recipe
- More Recipes You Might Like From The Blog
- Mushroom Matar Masala
What is Mushroom Matar Masala?
Mushroom matar masala is a North Indian curry, commonly served at restaurants. This mushroom curry is made with a delicious curry base, prepared by patiently cooking the onions and tomatoes with aromatics, whole spices, and yogurt. Matar aka green peas add a pop of sweetness and color!
I like to enjoy this curry with naan, rotis, or parathas. The creamy curry base with a bite of umami mushrooms and sweet peas is just out of this world delicious.
What kind of Mushrooms and Peas Can You Use to Make this Curry?
I will suggest using either button mushrooms or cremini mushrooms for this recipe. Make sure they are same sized while buying them, so when you cut them the mushrooms are evenly sized and cook perfectly for the curry. I mostly end up using frozen petit peas, as they are sweeter. But you can use any peas, fresh/frozen whatever you have on hand.
You Should Make This Mushroom Matar Masala Because
- Easy to Make
- Uber Delicious
- Gluten-Free
- Can be Made Vegan
How to Make This Mushroom Curry Vegan?
Substitute yogurt with vegan yogurt and heavy cream with coconut cream to make this recipe vegan. I make the vegan version of this curry all the time. My favorite vegan yogurt to use is either soy yogurt or cashew yogurt for Indian food. Because it gives the right tang to the Indian dishes.
Ingredients to Make this Recipe
For the Curry Base
- Oil - I like to use avocado oil while cooking at home, because of its high smoke point.
- Whole Spices - Cumin seeds, fennel seeds, dried red chili, bay leaf, cinnamon sticks, and green cardamom pods render a beautiful flavor to this curry.
- Onions - For Indian curries, here in the US, I prefer to use yellow onions because they beautifully caramelize and don't ruin the color of the curries. Also, they are not pungent as the red onions.
- Aromatics - Minced green chili, ginger and garlic are used in this curry
- Tomatoes - Red juicy fresh tomatoes!
- Ground Spices - Red chili powder, turmeric, coriander powder, and garam masala are used.
- Yogurt - Yogurt adds to the creaminess of the curry. If you are making it vegan substitute it with vegan yogurt like soy or cashew yogurt.
Finish the curry
- Oil - I use 1 Teaspoon of avocado oil to cook the mushrooms and the green peas.
- Mushrooms - I recommend you to use either button mushrooms or cremini mushrooms. The button mushrooms are the white ones.
- Peas - You can either use fresh or frozen green peas.
- Salt and Sugar - Salt and sugar will marry all the flavors together perfectly!
- Kasuri Methi - Kasuri methi is added in the end to bring a smoky flavor. Buy Kasuri Methi here.
- Cream - To Garnish. Skip it if you don't want to add it. To make it vegan, add coconut cream.
FAQ's For this Mushroom Recipe
Take a damp paper towel and thoroughly wipe the mushrooms. Then rinse them in a little bit of cold water and pat them dry. This will make sure that the mushrooms don't become slimy.
You don't necessarily have to. Add frozen peas to a strainer and run them under water to thaw them if you like.
Yes, of course you can. You can make it 2 days ahead of time. Store it in the refrigerator in an air-tight container.
Store the curry in the refrigerator for up to 2-3 days. Freeze the curry for up to a month in a freezer-safe container.
I suggest you also make the curry base and freeze it using the silicon large cube trays. Then you can thaw as you like and add the veggies of your choice.
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Mushroom Matar Masala
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 2 Tablespoons Avocado Oil
- 1 Teaspoon Cumin Seeds
- ½ Teaspoon Fennel Seeds
- 2 Green Cardamom Pods
- 1 Bay Leaf
- 1 Small Cinnamon Stick
- 1 Dried Red Chili
- 1 Cup Yellow Onions Sliced
- 2 Tablespoons Garlic Minced
- 1 inch Ginger Minced
- 1 Thai Green Chili Slit (Optional)
- ¼ Turmeric
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Coriander Powder
- 2 Tablespoons Yogurt
- ½ Cup Tomatoes Roughly Chopped
- 1 Teaspoon Salt
- 1 Teaspoon Oil
- 8 Oz Mushrooms Use Button Mushrooms or Cremini Mushrooms
- ½ Cup Fresh / Frozen Green Peas
- ½ Teaspoon Sugar
- ½ Teaspoon Garam Masala
- 1 Teaspoon Kasuri Methi
- 2 Teaspoons Heavy Cream For Garnishing! Use coconut cream if you want to make it Vegan.
Instructions
- In a heavy bottom pot add oil. Once hot, add cumin seeds, fennel seeds, green cardamom’s, bay leaf, dried red chili and small cinnamon stick. Let the cumin seeds splutter.
- Next add in sliced onions and salt. Let them brown. Add turmeric, red chili powder and coriander powder. Mix well, and cook the spices. Sprinkle water, so your spices don’t burn.
- Then add garlic ginger and green chilies. Let them cook.• turn the stove on low flame, and yogurt.
- Mix well, and roughly chopped tomatoes.Once mushy, thrn off the stove.
- Let the curry base cool down. Take out the bay leaf and then grind the prepared masala into smooth gravy. Keep it aside.
- Now in a pan add 1 teaspoon oil. And add bite sized chopped mushrooms and pinch of salt.
- Once the mushrooms are cooked add peas. Saute, and then add the prepared gravy.
- Add ½ cup of water, and sugar and bring it to a simmer. Add garam masala, and kasuri methi.
- Add garam masala, and kasuri methi. Mix and turn off the stove.• Add cream and mix! Serve hot with Rotis, naans or parathas!
Notes
- Cook the mushrooms and peas with just a teaspoon of oil, on medium flame. Stir them in intervals. So they don't burn.
- Make the curry base ahead of time. It will save you time.
- You can also add different vegetables and proteins to this curry base.
- You can skip adding Thai green chili if you don't tolerate spice well.
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