Mushroom Matar, or mushrooms and peas in a creamy onion, tomato and cashew sauce, is a staple of Indian restaurant menus. But this creamy, spicy, saucy dish is just as easy to put together quickly in your own kitchen. Serve it hot with rice or rotis. Vegan, gluten-free, soy-free recipe, free of added oils. Can be nut-free.
If you've read this blog before, you probably know of my weakness for saucy mushroom dishes. It's a love that was kindled way back in childhood, when my father would bring wild mushrooms back with him from trips to his birthplace in south India, and my stepmother would cook them in a delicious sauce whose taste is impossible for me to forget.
Not that I want to. In fact, I've since made different versions of saucy mushroom curries and I've loved each one of them.
This Mushroom Matar is my latest foray into making a delicious curry to soak up with a roti or even a crusty bread. Rice is great too!
While my mom's Mushroom Curry would have taken hours to make, with the careful grinding of spices and slow cooking that made her recipes so special, my much quicker version takes only 30 minutes, and it's delicious too. Better still it's free of all added oils, with the only fat in this recipe coming from a handful of cashew nuts.
The sauce for this Mushroom Matar is dreamy: it is not just creamy and smooth, it has complex notes from the cayenne, garam masala, onions, and tomatoes. One bite and you'll be begging for more.
Try these curries next:
- Instant Pot Vegan Butter Chicken with Tofu
- 20-minute Best Vegetable Curry
- Vegan Mango Curry
- Railway Mushroom Curry
- Easy Vegetable Curry with Chickpeas and Coconut Milk
- South Indian Vegetable Curry
- Navratan Korma
Mushroom Matar, Mushrooms and Peas in a Creamy Sauce (One Pot, 30 minutes, Oil Free)
Ingredients
- ¾ lb crimini mushrooms, sliced. (If you have wild mushrooms, feel free to use those-- they'll be delicious here)
- 1 cup frozen green peas
- 1 medium onion, finely chopped
- 2 large cloves garlic, chopped
- 2 medium tomatoes, diced
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ½ tsp cayenne (or any red chili powder)
- ½ tsp turmeric
- 1 tbsp kasoori methi (dry fenugreek leaves) Optional, but nice
- ¼ cup cashews (If you want to make this nut-free, use ¼ cup canned coconut milk)
- 1 heaping tsp garam masala
- ½ tsp vegan cane sugar
- Ground black pepper and salt to taste
Instructions
- Heat a saucepan and add the onion and garlic to it. Add 2 tbsp water and saute the onion and garlic over medium heat until the onions soften and start to change color, about five minutes.
- Add the tomatoes along with the coriander powder, cumin powder, cayenne, turmeric and kasoori methi. Stir well, cover, and cook for 5 minutes or until the tomatoes are very soft and mushy. Stir in the cashew nuts and turn off the heat.
- Let the onions and tomatoes cool slightly, then add a cup of cold water and use an immersion blender to blend to a smooth consistency or transfer to a blender and blend into a very smooth paste. Use caution. When blending hot liquids, I fill the blender only halfway, remove the blender's center insert and hold a kitchen towel over the top, and then blend. This keeps steam from building up inside the blender which could blow the lid off.
- Rinse the saucepan and place over the stove over medium heat. Add the mushrooms to the pan along with a little salt and pepper. Stir-fry the mushrooms in the dry pan until they begin to caramelize, about three to four minutes. Add the peas and cover until peas are cooked, which should take no more than two to three minutes.
- Add the blended sauce to the pan and give it a good stir. Add the garam masala and check if more salt is needed. Add water if the sauce looks too dry. Stir in the sugar.
- Heat through and once the mixture comes to a boil, turn it off. Garnish with coriander, if you wish, or serve as is.
Nutrition
Hello! I was looking to find some good vegetables witch may the best accompaign pearl muschrooms and onion and where the vest look for if not in Indian kitchen! With beas.. Sounds really suitable, its gonna be my first try! The only thing after reading all was not clear to me: naam or rice? Thank You!
Can we use normal milk cream to replace coconut milk?
AP so great to hear! And yes, spice like salt is a personal preference, so good to adjust to your taste. Thanks for adding that tip.
Hi Swetha, I prob wouldn't sub fenugreek seeds as they are much more bitter than the leaves.
Hi Grace, that's so great to hear!
Thanks, Isabella, happy you loved it 🙂
So happy to hear! 🙂
Thanks, Susheel. 🙂
Shannon, that is really lovely to hear. So happy you've both enjoyed the recipe.
Hi Ganesh, love that story. 🙂 I am beginning to cook more with my son too and it is so much fun.
Emma, that's lovely to hear!
Hi Amy, the flavor of ground fenugreek is very different from that of fenugreek leaves and quite bitter. I would suggest you leave it out altogether if you can't find fenugreek leaves.
So happy to hear, Vijaya!
Great ideas, Ritz--thanks for sharing!
Judy, so great to hear, thanks for letting me know! 🙂
Thanks, Emily! 🙂
😀 Odri, that's so awesome to hear!!
Thanks, Jenny, for letting me know--so happy you loved it!
Great to hear!
Awesome!
It came out pretty good .. Thanks for sharing ..
Yes, it won't be creamy without the cashews and coconut milk.
I made this it was good but didn’t look like yours. I left out the cashews and coconut milk. So mine wasn’t creamy like yours. I’m guessing this is the reason, what do you think?
Actually it turned out finger licking good!!!
Awesome recipe..
Actually it turned out finger licking good!!!
Awesome recipe.. thanks for sharing
Hello
I love this your recipes. I made this with your tomato onion sauce. I used 2 cup to replace the onion, tomato and first set of spices. I added the turmeric, more cayenne and the garam masala. It worked really well.
Thank you for your blog
This became the food we are dreaming about at night if we do not make it for longer than 2 weeks. Thank you so much for sharing. Incredibly delicious!
Raw.
Do you use raw or roasted cashews?
So good and freezes really well!
Loved this dish, although I'm not vegan quite often make dishes using just vegetables, particularly is spices are included in recipe. Thankyou so much.
It's one of the best mushroom mutter recipes I have tried so far. A couple of modifications that I made that worked for me -
1. I did not have cashews, so I added 2 tbsp cream instead.
2. I soaked the diced mushroom in boiled water for 15 min before sauteing. The flavor of the gravy went right into the mushroom and they remained succulent.
Tried it today..came out really good...Thanks for the tasty receipe
The recipe says use an immersion blender or blender for the tomato, onion, cashew purée.
Can I use ground fenugreek and if so, how much?
Saru
This sauce/gravy was amazing. I’ve tried many recipes, but this is by far the best. Planning to make a double batch This weekend, to have on hand. Thank you for so much for sharing this.
Very nice recipe. My kids and I cook every sat/sunday. This was fun. Turned out really well. Am trying to get them used to some spices. This was just right. Thanks
Thank you so much for this great recipe. This is my husband's fave dish at our local restaurant and he says this recipe rivals it!
Turmeric
Creamy and tasty made in easy steps, liked it very much. Thank you!
Thank you for the recipe. It tasted delicious. Already made it twice!! My family loved it!
See Step 4.
I am making this today and am confused by this recipe. As far as I can tell the directions do not explain what to do with the mushrooms and frozen peas. Can you please help me?
Yes!
Just made this today & I t’s delicious. Will it freeze?
Dear Vaishali,
This dish was absolutely delicious and fast to make, thank you!!:-)
Wow! Thanks! Just made this and its amazing. I used tomato sauce and cashew milk to be super lazy and avoid blending, added some leftover diced potatoes, and skipped cayenne since I am a spice wimp. This is first time I have made an Indian inspired dinner that didn’t involve a jar of sauce (cringe, I know!). Can’t wait to try more of your recipes!!!!
Hi Vaishali,
This was a great recipe. I have never stir fried mushrooms on a dry pan before. Looking forward to trying the recipe again l with methi leaves and fewer cashews. Do u recommend using fenugreek seeds in this recipe? I didn’t but just curious since I never have methi leaves but always have the seeds on hand.
Regards,
Swetha
I was on the hunt for a recipe similar to my favorite dish at an Indian restaurant down the street from my house...all I can say is WOW WOW WOW!!! This is was so good!! I will definitely be trying more of your recipes, thanks so much! I thoroughly enjoyed the heat but I will add, for those that do not, it is a bit spicy. So if you'd prefer less, I'd start with 1/4 tsp cayenne and then go from there depending on what heat level you'd prefer. Thanks again, Vaishali!
Please give me nice Indian North Indian style mushroom recipe.
Whatever you are giving it is not up to date and I tried your recipe, it was like a experimental for bachelor like me.
You add a cup of water, see step 3. If you want it to be saucier, add more.
Hi when you say 2 tomatoes is that just two tomatoes or two tins of tomatoes?
Not sure where all the liquid comes from 🙂
It is somewhat similar, although for a more butter-chicken-like sauce, try my tofu makhani sauce. https://holycowvegan.net/tofu-makhani/
Happy you liked it Sandhya.
So glad you liked it, Vani!
So happy to hear that Kim!
So happy you tried it!
Awesome!
So happy your wife and you liked it!
Hi Fatema, it could just be the color of the spices you used.
I made it and it came out very well. Thanks.
Excellent!
How the yellow colour comes ?
I made this last night and it was delish. However mine was more a beige/Brown colour compared to your red/orange colour. Mine also looked like it had split coz of the blended cashews. Any help in these issues. still tasted great.
I tried this tonight and it was an amazing curry, very balanced with both delicate and spicy flavors.. I added more chilli as I like it spicy but it's a must!! 🙂 Thank you
Excellent. I have to agree that the fenugreek leaves were awesome in this. Very spicy, otherwise my wife loved the flavor (just not the heat). This was my first recipe from your blog and I will definitely be trying others.
Hi Vaishali, I will be making this for the upcoming Columbia MD Forks Over Knives meetup on Sunday. I have never tried it but I know it will be a hit. I may also cook up some Brown Basmati rice to complement it. I love indian spices but am new at how to combine them, thanks for the guidance! My favorite sauce is the type that Rushi restaurant (in Kansas) uses to make its Butter Chicken, I hope this sauce is similar. Of course I will not be putting chicken in it.
Your site is my favorite for vegan recipes 🙂 Made this last night and it was amazing and so easy, I will be making it again soon.
Hi Vaishali,
I made this for dinner and it was wonderful. I just soaked the cashews for 30 min and then processed them in the blender with some of the water the recipe called for. Thank you so much for posting this recipe, its a little spicy with a hint of sweetness, so awesome 🙂
Hi Vaishali,
Are the cashews processed or left whole?
This looks so good!
Hi I just made this and wow so good! Made a double batch of the curry sauce to freeze and just add veggies later. Thank you for an awesome recipe!
Awesome! Thanks for letting me know. Nice idea adding spinach.
Wow! Just whipped this up tonight, haven't even had dinner yet, just waiting for the family to come sit down, but man, it tastes amazing! I threw in some spinach that I had in the fridge. Will definitely keep this recipe!
Thanks, Namrata! Hope you try.
Heyy so cool to see an oil-free recipe 🙂 !! Looks gorgeous. Will definitely try!!