Vegan Masala Recipe
Mushroom Matar Masala (Mushroom Pea curry)
Mushroom Matar Masala is a savory blend of mushrooms and peas simmered in a creamy tomato sauce enriched with aromatic spices. This dish offers a satisfying texture and depth of flavor while being uncomplicated enough for any night.
From the kitchen
What to expect
This Mushroom Matar Masala is a comforting curry that brings together tender mushrooms and peas in a luscious tomato sauce. It’s a delightful dish that’s simple to prepare yet layered with warm spices.
Serving idea
Best served simply
Serve alongside steamed rice or warm naan for a fulfilling meal.
Cook the recipe
Method
- 1
Blend 3/4 cup chopped red onion, 5 cloves garlic, 1 inch peeled ginger, and 1 hot green chili with a few tablespoons of water until smooth.
- 2
Heat 1 tsp oil in a large skillet over medium heat. Add the onion-garlic-ginger puree and cook for 5 to 7 minutes, stirring occasionally, until the raw smell of onion has disappeared.
- 3
In the same blender, blend 2 chopped tomatoes and 1/4 cup cashews until smooth, adding water if necessary to achieve a thick purée. This allows the flavors to intensify as it cooks.
- 4
Add the tomato-cashew mixture, 1 to 2 tsp garam masala, 1 tsp paprika, and 1 tsp dried fenugreek leaves to the skillet. Stir and cook for 2-3 minutes.
- 5
Introduce 6 to 8 oz sliced mushrooms, 15 oz drained chickpeas, and 1/2 cup water along with 1/2 tsp salt and 1/4 tsp sugar. Mix well.
- 6
Cover and simmer for 10 minutes, checking occasionally to prevent scorching. If the mixture thickens too much, add more water as needed.
- 7
After 10 minutes, taste and adjust salt, spice (adding cayenne if desired), and consistency with more water. Stir in 3/4 cup peas and 1 cup chopped spinach if using. Bring to a gentle boil for 1-2 minutes before removing from heat.
- 8
Garnish with fresh cilantro and serve warm over rice, grains, or alongside flatbread.
Gather everything first
Ingredients
- •3/4 cup red onion, chopped
- •5 cloves garlic
- •1 inch ginger, peeled
- •1 hot green chili, such as Serrano or Indian, seeds removed for less heat if desired
- •1 tsp oil
- •2 large tomatoes, chopped (or 14 oz can of diced tomatoes)
- •1/4 cup raw cashews (soaked for 15 minutes if needed; 1/3 cup for a creamier sauce)
- •1 to 2 tsp garam masala
- •1 tsp paprika
- •1 tsp dried fenugreek leaves (kasuri methi)
- •6 to 8 oz sliced white mushrooms (or cremini or baby bella, thinly sliced)
- •15 oz can of chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- •3/4 cup peas, fresh or frozen
- •1/2 tsp salt, or to taste
- •1/4 tsp sugar, or to taste
- •1 cup chopped spinach (optional)
- •Cayenne pepper, to taste
- •Fresh cilantro, for garnish
A few useful notes
Notes
- •This dish should have a creamy texture with the vegetables retaining some bite. Leftovers keep well in the fridge for up to three days; reheat gently on the stove, adding a bit of water if needed.
- •Adjust the sauce thickness by adding water in small quantities as needed. The flavors develop further upon sitting, making it an excellent choice for meal prep.
Learn the technique
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