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 basmati rice or roti. 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, like this velvety mushroom makhani and an unforgettable mushroom curry based off a mutton curry my dad would cook in my childhood home.
This Mushroom Matar is my latest foray into making a delicious curry to soak up with a roti or 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.
Recipe card
Mushroom Matar, Mushrooms and Peas in a Creamy Sauce
Ingredients
- ¾ lb cremini mushrooms or button 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 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cayenne (or any red chili powder)
- ½ teaspoon turmeric
- 1 tablespoon kasoori methi 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 teaspoon sugar
- Salt and ground black pepper to taste
Instructions
- Heat a saucepan and add the onion and garlic to it. Add 2 tablespoon 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 Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
Emily says
So good and freezes really well!
Vaishali says
Thanks, Emily! 🙂
Judy says
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.
Vaishali says
Judy, so great to hear, thanks for letting me know! 🙂
Ritz says
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.
Vaishali says
Great ideas, Ritz--thanks for sharing!
Vijaya says
Tried it today..came out really good...Thanks for the tasty receipe
Vaishali says
So happy to hear, Vijaya!
Amy says
Can I use ground fenugreek and if so, how much?
Vaishali says
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.
Ashok says
Saru
Emma says
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.
Vaishali says
Emma, that's lovely to hear!
Ganesh Iyer says
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
Vaishali says
Hi Ganesh, love that story. 🙂 I am beginning to cook more with my son too and it is so much fun.
Shannon Meridian says
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!
Vaishali says
Shannon, that is really lovely to hear. So happy you've both enjoyed the recipe.
Susheel says
Creamy and tasty made in easy steps, liked it very much. Thank you!
Vaishali says
Thanks, Susheel. 🙂
Anonymous says
Thank you for the recipe. It tasted delicious. Already made it twice!! My family loved it!
Vaishali says
So happy to hear! 🙂
Judith Mingram says
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?
Vaishali says
See Step 4.
K Gilmour says
Just made this today & I t’s delicious. Will it freeze?
Vaishali says
Yes!
Isabella says
Dear Vaishali,
This dish was absolutely delicious and fast to make, thank you!!:-)
Vaishali says
Thanks, Isabella, happy you loved it 🙂
Grace says
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!!!!
Vaishali says
Hi Grace, that's so great to hear!
Swetha Subramanian says
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
Vaishali says
Hi Swetha, I prob wouldn't sub fenugreek seeds as they are much more bitter than the leaves.
AP says
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!
Vaishali says
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.
AKHILESH PANDEY says
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.
Phoebe says
Hi when you say 2 tomatoes is that just two tomatoes or two tins of tomatoes?
Not sure where all the liquid comes from 🙂
Vaishali says
You add a cup of water, see step 3. If you want it to be saucier, add more.
Sandhya says
I made it and it came out very well. Thanks.
Vaishali says
Happy you liked it Sandhya.
Jennifer says
Excellent!
Vaishali says
Awesome!
fatema says
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.
Vaishali says
Hi Fatema, it could just be the color of the spices you used.
Shanti says
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
Vaishali says
So happy you tried it!
Joseph Stewart says
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.
Vaishali says
So happy your wife and you liked it!
Nicolette Chartier says
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.
Vaishali says
It is somewhat similar, although for a more butter-chicken-like sauce, try my tofu makhani sauce. https://holycowvegan.net/tofu-makhani/
Kim says
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.
Vaishali says
So happy to hear that Kim!
Elisa says
Hi Vaishali,
Are the cashews processed or left whole?
This looks so good!
Elisa says
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 🙂
Austin Goheen says
The recipe says use an immersion blender or blender for the tomato, onion, cashew purée.
Vani says
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!
Vaishali says
So glad you liked it, Vani!
Adrienne says
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!
Vaishali says
Awesome! Thanks for letting me know. Nice idea adding spinach.
Namrata says
Heyy so cool to see an oil-free recipe 🙂 !! Looks gorgeous. Will definitely try!!
Vaishali says
Thanks, Namrata! Hope you try.
DG says
How the yellow colour comes ?
Anonymous says
Turmeric