Mushroom matar masala starring mushrooms and peas in an easy, creamy tomato curry sauce that you make in the blender! It's a versatile Indian curry that's ready in about half an hour.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 3/4 cup red onion (chopped)
  • 5 cloves garlic
  • 1 inch ginger
  • 1 hot green chili such as Serrano or Indian (remove seeds to reduce heat if needed)
  • 1 tsp oil
  • 2 large tomatoes (or [adjustable]14 oz [/adjustable] diced tomatoes)
  • 1/4 cup raw cashews (soaked for 15 mins if needed, use 1/3 cup for 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, sliced thin 1-2 mm)
  • 15 ounce can of chickpeas (drained and rinsed, or [adjustable]1 1/2 [/adjustable]cups cooked chickpeas)
  • 3/4 cup or more peas
  • 1/2 tsp or more salt
  • 1/4 tsp or more sugar
  • 1 cup chopped spinach (optional)
  • cayenne (to preference)
  • cilantro (for garnish)

Method

  1. Blend the onion, garlic, ginger, and green chile with a few tablespoons of water to a puree in a blender.
  2. Heat the oil in a large skillet over medium heat. Add the above puree. Cook for 5 to 7 minutes, or until the onion smell is not raw. Stir occasionally. Alternatively, finely chop the onion, ginger, garlic and green chili. Add to the oil and cook for 5-6 minutes until onion is translucent. Then proceed.
  3. Meanwhile, blend the tomatoes and cashews in the same blender until smooth. Blend for two 1-minute cycles, so the cashews are blended in. Add a few tablespoons water if needed. We want a thick tomato purée so that the tomatoes can roast and deepen in flavor.. Add the tomato mixture, garam masala, paprika, and fenugreek to the skillet. Cook for 2-3 minutes, stirring occasionally.
  4. Add mushrooms, chickpeas, other veggies(optional, you can add peppers carrots etc), 1/2 cup water, salt, and sugar. Mix well.
  5. Cover and cook for 10 minutes, or until the mushrooms are cooked to preference. Check in between if it’s thickening too much or scorching. Add more water if needed. Cook 5-10 mins longer depending on mushrooms. Fold in peas and spinach if using, add water to adjust consistency, taste adjust salt and heat. I usually add some cayenne. Bring to a boil, 1-2 mins and switch off heat. Garnish with cilantro and serve over rice, cooked grains or with flatbread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.