Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Mushroom Masala Recipe with Easy Blender Masala Sauce. Vegan Indian Gluten-free Soy-free. Pin this post for later
Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a sauce which can be used to make a dish. This simple Masala sauce works well with any veggies, or baked tofu, soy curls, chickpeas or lentils. Make the sauce creamier with more cashews, creamy + vegan butter to make makhani or butter sauce, tangier with more tomatoes, spicier or milder.
The sauce with mushrooms and peas is a satisfying flavorful meal. I add some spinach or greens as well. In the pictured dish, i also added some chickpeas. Serve over rice or cooked grains, with flabread or over toast for snack or breakfast. Easy and 20 minute active time in the kitchen and then let everything simmer.
Matar mean peas. Use less or more peas. To make the sauce without nuts, use pumpkin seeds or silken tofu or plain unsweetened non dairy yogurt, or full fat coconut milk or coconut cream. Many many more options for sauces, curries, easy dishes on the blog and my book.
More curries from the blog
- Bhindi Masala
- Mushroom Chickpea Soup with veggies and greens
- Aloo Baingan – Potato Eggplant Curry
- Okra in tamarind coconut sauce
- Bhindi Zunka – Okra crusted with chickpea flour and spices.
Video!
Mushroom Matar Masala
Ingredients
- 1/2 large onion chopped
- 5 cloves garlic
- 1 inch ginger
- 1 green chile remove seeds to reduce heat if needed
- 1 tsp oil
- 2 large tomatoes
- 1/4 cup (32.25 g) raw cashews soaked for 15 mins if needed, use 1/3 cup for creamier sauce
- 1/2 to 1 tsp garam masala
- 1/2 tsp paprika
- 1 tsp dried fenugreek leaves kasuri methi
- 6 to 8 oz (170 to 225 g) sliced white mushrooms
- 3/4 cup (108.75 g) or more peas
- 1/2 tsp (0.5 tsp) or more salt
- 1/4 tsp (0.25 tsp) or more sugar
- 1 cup (30 g) chopped spinach optional
- cayenne to preference
- cilantro for garnish
Instructions
- Blend onion, garlic, ginger, chile with a few tbsp of water to a puree in a blender.
- Heat oil in a large skillet over medium heat. Add the above puree. Cook for 5 to 7 mins or until the onion smell is not raw. Stir occasionally.
- Meanwhile, blend tomatoes and cashews in the same blender until smooth. Blend for two 1 min cycles so the cashews are blended in. Add the pureed tomato puree, garam masala, paprika, and fenugreek to the skillet. Cook for 7 to 8 minutes.Stir occasionally.
- Add mushrooms, peas, other veggies, 1/2 cup or more water, salt, sugar. I added a 1/2 cup cooked chickpeas as well as seen in the pictures. Mix well.
- Cover and cook for 10 mins or till the mushrooms are cooked to preference.
- Fold in spinach if using, taste adjust salt and heat. I usually add some cayenne.
- Garnish with cilantro and serve over rice, cooked grains or with flatbread.
Video
Notes
Nutrition
Sudha says
March 3, 2019 at 6:45 amLove your recipes! What kind of mixer is that?
Richa says
March 31, 2019 at 8:39 pmninja blender
Anne says
March 20, 2019 at 7:01 amI tried your red lentil dal recipe without onion or garlic last night, and it was delicious! I have to cook for someone who cannot eat onions (garlic is fine). What should I substitute for onion in your Indian recipes?
Thank you!
Richa says
March 20, 2019 at 10:16 amAwesome! It depends on the recipe. If there just a bit of onion, you can omit it and add more garlic for flavor and a pinch of sweetener later in the recipe.
If there is a good volume of onion, then use zucchini or other neutral squash or veggie. You can also add some nigella seeds for additional onion-y flavor
Anne says
March 20, 2019 at 11:33 amThank you, Richa! I will try those suggestions. Trying this recipe tonight!
Laura says
April 16, 2019 at 7:06 amI’d like to avoid adding the sugar, any suggestions? THANKS!
Richa says
April 16, 2019 at 10:45 amomit it. or use somemaple syrup
Laurel W says
April 18, 2019 at 7:22 pmThis is one of our favorites — we make it often. We love mushrooms so we often double those. Thank you for such wonderful recipes!
Richa says
April 18, 2019 at 7:30 pmawesome! Thanks!
Rebecca says
April 30, 2019 at 9:59 amMade this last night and loved it! So easy too.
Rebecca says
May 17, 2019 at 12:15 pmThis was so delicious and easy! Thank you!!
Sina says
May 23, 2019 at 7:44 amThis is such a delicious recipe, I’ve made it several times already 😍 These creamy Indian dishes were the ones I had been missing a lot since I went vegan, so thank you very much!
I was wondering if this could be frozen or not in your opinion.
Richa says
May 23, 2019 at 11:20 amyes definitly. freeze in a container that doesnt have too much air space on top left
Ellie says
June 3, 2019 at 1:35 amFantastic recipe, I enjoyed the flavours in this curry so much!
Richa says
June 3, 2019 at 10:21 amthanks!
Kirsten says
June 4, 2019 at 7:13 pmI really appreciate how straightforward and accessible your recipes are! This was delicious, and didn’t sacrifice on flavor while being easy to pull together. Thank you for keeping my love of Indian food dairy-allergy friendly!
Michelle says
July 28, 2019 at 8:06 pmOne of my favourite vegan recipes, I’ve made this many times exactly as published. I also make it and use up leftovers in my fridge. I always include the mushies, but sometimes add chickpeas or other beans, zucchini or pumpkin. Delicious, thanks!
Richa says
July 28, 2019 at 8:57 pmthanks!
Michael says
August 9, 2019 at 6:25 pmThank you for the recipe.
I found that blending the onion made the sauce taste like raw onion. I did try to fry the paste off but the flavour still remains.
If making this again I’d chop the onion and fry in oil separately to ensure it sweetens and softens.
Richa says
August 11, 2019 at 2:58 pmyes use chopped onion instead. if you cook the blended onion long enough the onion cooks down.
sankacp says
August 13, 2019 at 5:39 amThis dish was a hit with hubby, kiddo, and myself – I used sunflower kernels instead of cashews and it added something special to the masala. Will be doing this one again for sure, thank you!
Jennifer Manning says
September 20, 2019 at 2:02 pmLooks fantastic! If I wanted to add some soy curls (say a cup) to this, what would you suggest, as far as extra liquid?
Richa says
September 20, 2019 at 4:57 pmdouble the sauce for soy curls. Add more water if needed midway through simmering with the soy curls.
Jennifer Manning says
September 22, 2019 at 1:22 pmThank you! I’m going to try it tonight. 🙂
Catherine says
February 24, 2020 at 9:35 pmI made this for dinner tonight and it was wonderful! I will be adding it to our regular dinner rotation. Your recipes are delicious and I have never been disappointed in anything of yours I’ve cooked. Thank you so much!
Harish Rao says
March 21, 2020 at 12:53 pmWe made this without salt sugar oil, came out very well. And your book is awesome.
AJ says
May 26, 2020 at 8:47 amCan I substitute green peas with yellow soaked peas?
Vegan Richa Support says
May 26, 2020 at 8:48 pmYou would have to cook them first. or you could use chick peas.
Maneesha says
July 8, 2020 at 9:46 ambeautiful recipe, Richa! I loved it! My husband loved it too! Thanks for your healthy, flavorful, and innovative recipes!
Mukta says
August 6, 2020 at 9:01 pmThank you, this was great! Used tempeh instead of matar and cooked it a bit extra before adding mushrooms. We really enjoyed it!
Vegan Richa Support says
August 8, 2020 at 2:42 pmthank you – I’m so glad that you enjoyed it
Rebecca says
August 14, 2020 at 10:48 pmThis looks delicious. If I can’t find the fenugreek leaves, is there a substitution you’d recommend? Thanks!
Rebecca says
August 14, 2020 at 10:51 pmAck, sorry, I just saw your note. I think I can find fenugreek seeds so I should be okay. I can’t wait to try this!
Sharon says
October 18, 2020 at 5:14 pmVery good easy and uses everyday ingredients