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Mushroom Matar Masala

August 19, 2016 By Richa 110 Comments

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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

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Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com

Mushroom Matar Masala. Mushrooms Peas Spinach in creamy tomato sauce. Mushroom Masala Recipe with Easy Blender Masala Sauce. Vegan Indian Gluten-free Soy-free | VeganRicha.com Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Mushroom Masala Recipe with Easy Masala Sauce , spinach and chickpeas. Vegan Indian Gluten-free Soy-free | VeganRicha.com

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. 

Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com

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. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com

Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com #glutenfree #veganricha #vegan
Print Recipe
4.94 from 32 votes

Mushroom Matar Masala

Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free Indian Recipe.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main
Cuisine: Indian
Servings: 2
Calories: 241kcal
Author: Vegan Richa

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

Nut-free: To make the sauce without nuts, use pumpkin seeds or silken tofu or plain unsweetened non dairy yogurt or coconut cream(thick coconut milk from a can of full fat coconut milk).
Fenugreek seeds or ground: Use a 1/4 tsp fenugreek seed powder instead of 1 tsp fenugreek leaves. If you have seeds, grind them and use a 1/4 tsp of the ground.
 
Nutritional values based on one serving

Nutrition

Nutrition Facts
Mushroom Matar Masala
Amount Per Serving
Calories 241 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 687mg30%
Potassium 1000mg29%
Carbohydrates 29g10%
Fiber 8g33%
Sugar 11g12%
Protein 11g22%
Vitamin A 3225IU65%
Vitamin C 52mg63%
Calcium 67mg7%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com

Filed Under: gluten free, Indian Vegan Recipes, main course:India, popular, soy free Tagged With: vegan, video



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  1. Sudha says

    March 3, 2019 at 6:45 am

    Love your recipes! What kind of mixer is that?

    Reply
    • Richa says

      March 31, 2019 at 8:39 pm

      ninja blender

      Reply
  2. Anne says

    March 20, 2019 at 7:01 am

    I 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!

    Reply
    • Richa says

      March 20, 2019 at 10:16 am

      Awesome! 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

      Reply
      • Anne says

        March 20, 2019 at 11:33 am

        Thank you, Richa! I will try those suggestions. Trying this recipe tonight!

        Reply
  3. Laura says

    April 16, 2019 at 7:06 am

    I’d like to avoid adding the sugar, any suggestions? THANKS!

    Reply
    • Richa says

      April 16, 2019 at 10:45 am

      omit it. or use somemaple syrup

      Reply
  4. Laurel W says

    April 18, 2019 at 7:22 pm

    5 stars
    This is one of our favorites — we make it often. We love mushrooms so we often double those. Thank you for such wonderful recipes!

    Reply
    • Richa says

      April 18, 2019 at 7:30 pm

      awesome! Thanks!

      Reply
  5. Rebecca says

    April 30, 2019 at 9:59 am

    5 stars
    Made this last night and loved it! So easy too.

    Reply
  6. Rebecca says

    May 17, 2019 at 12:15 pm

    5 stars
    This was so delicious and easy! Thank you!!

    Reply
  7. Sina says

    May 23, 2019 at 7:44 am

    5 stars
    This 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.

    Reply
    • Richa says

      May 23, 2019 at 11:20 am

      yes definitly. freeze in a container that doesnt have too much air space on top left

      Reply
  8. Ellie says

    June 3, 2019 at 1:35 am

    5 stars
    Fantastic recipe, I enjoyed the flavours in this curry so much!

    Reply
    • Richa says

      June 3, 2019 at 10:21 am

      thanks!

      Reply
  9. Kirsten says

    June 4, 2019 at 7:13 pm

    I 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!

    Reply
  10. Michelle says

    July 28, 2019 at 8:06 pm

    5 stars
    One 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!

    Reply
    • Richa says

      July 28, 2019 at 8:57 pm

      thanks!

      Reply
  11. Michael says

    August 9, 2019 at 6:25 pm

    Thank 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.

    Reply
    • Richa says

      August 11, 2019 at 2:58 pm

      yes use chopped onion instead. if you cook the blended onion long enough the onion cooks down.

      Reply
      • Ameeta says

        January 7, 2021 at 6:55 pm

        5 stars
        To eliminate that raw onion taste, I will start with cooking the chopped onion till it turns golden brown, letting it fool a little, then blending it. Comes out fabulous, with a nice toasted umami flavour to the curry. A littleessu, but worth it!

        Reply
        • Vegan Richa Support says

          January 9, 2021 at 7:06 pm

          great.

          Reply
  12. sankacp says

    August 13, 2019 at 5:39 am

    5 stars
    This 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!

    Reply
  13. Jennifer Manning says

    September 20, 2019 at 2:02 pm

    Looks fantastic! If I wanted to add some soy curls (say a cup) to this, what would you suggest, as far as extra liquid?

    Reply
    • Richa says

      September 20, 2019 at 4:57 pm

      double the sauce for soy curls. Add more water if needed midway through simmering with the soy curls.

      Reply
      • Jennifer Manning says

        September 22, 2019 at 1:22 pm

        Thank you! I’m going to try it tonight. 🙂

        Reply
  14. Catherine says

    February 24, 2020 at 9:35 pm

    5 stars
    I 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!

    Reply
  15. Harish Rao says

    March 21, 2020 at 12:53 pm

    5 stars
    We made this without salt sugar oil, came out very well. And your book is awesome.

    Reply
  16. AJ says

    May 26, 2020 at 8:47 am

    5 stars
    Can I substitute green peas with yellow soaked peas?

    Reply
    • Vegan Richa Support says

      May 26, 2020 at 8:48 pm

      You would have to cook them first. or you could use chick peas.

      Reply
  17. Maneesha says

    July 8, 2020 at 9:46 am

    5 stars
    beautiful recipe, Richa! I loved it! My husband loved it too! Thanks for your healthy, flavorful, and innovative recipes!

    Reply
  18. Mukta says

    August 6, 2020 at 9:01 pm

    5 stars
    Thank you, this was great! Used tempeh instead of matar and cooked it a bit extra before adding mushrooms. We really enjoyed it!

    Reply
    • Vegan Richa Support says

      August 8, 2020 at 2:42 pm

      thank you – I’m so glad that you enjoyed it

      Reply
  19. Rebecca says

    August 14, 2020 at 10:48 pm

    This looks delicious. If I can’t find the fenugreek leaves, is there a substitution you’d recommend? Thanks!

    Reply
    • Rebecca says

      August 14, 2020 at 10:51 pm

      Ack, 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!

      Reply
  20. Sharon says

    October 18, 2020 at 5:14 pm

    5 stars
    Very good easy and uses everyday ingredients

    Reply
  21. Gurpreet says

    November 8, 2020 at 8:25 pm

    5 stars
    I had all the ingredients in my Punjabi pantry and some really good fresh mushrooms. I increased the mushroom quantity and skipped peas. Hubby praised it saying it was the best mushroom recipe 🙂 The masala can be used for so many other veggies too – I’m making paneer in it next time!

    Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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