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
You are by far my favourite chef and this is another glorious success! The only problem is how to leave some for lunch tomorrow when it’s so good!
Thank you!
❤️❤️❤️
I made this today for myself and my non-vegan husband. We both loved it. The sauce had a great flavour and texture.
Awesome!!!
Second time making this (and not the last)! Added chickpeas to the mushrooms, peas and spinach as suggested. Delicious! Love a yummy mushroom recipe! Thank you!
Can you use fenugreek powder in lieu of leaves? If so, quantity? Many thanks.
1/3 tsp of the powder – very welcome
Can the fenugreek be omitted or substituted?
fenugreek has a distinct flavour but can be substituted with Mustard seeds and maple syrup, or just use ground mustard. 1/4 to 1/2 tsp.
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!
Very good easy and uses everyday ingredients
This looks delicious. If I can’t find the fenugreek leaves, is there a substitution you’d recommend? Thanks!
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!
Thank you, this was great! Used tempeh instead of matar and cooked it a bit extra before adding mushrooms. We really enjoyed it!
thank you – I’m so glad that you enjoyed it
beautiful recipe, Richa! I loved it! My husband loved it too! Thanks for your healthy, flavorful, and innovative recipes!
Can I substitute green peas with yellow soaked peas?
You would have to cook them first. or you could use chick peas.
We made this without salt sugar oil, came out very well. And your book is awesome.
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!
Looks fantastic! If I wanted to add some soy curls (say a cup) to this, what would you suggest, as far as extra liquid?
double the sauce for soy curls. Add more water if needed midway through simmering with the soy curls.
Thank you! I’m going to try it tonight. 🙂
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!
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.
yes use chopped onion instead. if you cook the blended onion long enough the onion cooks down.
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!
great.
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!
thanks!
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!
Fantastic recipe, I enjoyed the flavours in this curry so much!
thanks!
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.
yes definitly. freeze in a container that doesnt have too much air space on top left
This was so delicious and easy! Thank you!!
Made this last night and loved it! So easy too.
This is one of our favorites — we make it often. We love mushrooms so we often double those. Thank you for such wonderful recipes!
awesome! Thanks!
I’d like to avoid adding the sugar, any suggestions? THANKS!
omit it. or use somemaple syrup
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!
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
Thank you, Richa! I will try those suggestions. Trying this recipe tonight!
Love your recipes! What kind of mixer is that?
ninja blender