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    Home » gluten free

    Mushroom Matar Masala

    Published: Aug 19, 2016 · Modified: Jan 2, 2019 by Richa 127 Comments

    Jump to Recipe   Print Recipe

    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

    Jump to Recipe   

    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
    4.95 from 39 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

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Kari

      December 01, 2021 at 12:39 pm

      5 stars
      This was perfect. I loved it. I added the spinach and chickpeas to mine.

      Reply
      • Vegan Richa Support

        December 03, 2021 at 12:24 pm

        Excellent – thanks Kari

        Reply
    2. Maria Andréasson

      November 15, 2021 at 10:48 pm

      I made this last night but added a bit of tofu and extra spice! Looovely!

      Reply
      • Vegan Richa Support

        November 16, 2021 at 12:49 pm

        nice with the spice

        Reply
    3. JULIA P JONES

      November 05, 2021 at 12:16 pm

      Whenever I blend cashews with tomatoes the result looks an unpleasant salmon pink color. I am using tinned chopped tomatoes. I tried again today and was able to get the curry back to an acceptable color by the time I was ready to serve, but sometimes in other recipes it doesn’t look very appetizing. Any tips?

      Reply
      • Vegan Richa Support

        November 05, 2021 at 1:47 pm

        use fresh tomatoes

        Reply
    4. Shay

      October 12, 2021 at 1:20 pm

      5 stars
      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!

      Reply
      • Richa

        October 12, 2021 at 8:00 pm

        ❤️❤️❤️

        Reply
    5. Catherine

      October 03, 2021 at 2:46 pm

      5 stars
      I made this today for myself and my non-vegan husband. We both loved it. The sauce had a great flavour and texture.

      Reply
      • Richa

        October 03, 2021 at 7:05 pm

        Awesome!!!

        Reply
    6. Jackie

      July 29, 2021 at 3:39 pm

      5 stars
      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!

      Reply
    7. Christine Bell

      June 08, 2021 at 10:32 pm

      Can you use fenugreek powder in lieu of leaves? If so, quantity? Many thanks.

      Reply
      • Vegan Richa Support

        June 09, 2021 at 1:48 pm

        1/3 tsp of the powder – very welcome

        Reply
    8. Sharon

      February 07, 2021 at 11:31 pm

      Can the fenugreek be omitted or substituted?

      Reply
      • Vegan Richa Support

        February 08, 2021 at 1:56 pm

        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.

        Reply
        • Jennifer

          October 23, 2022 at 7:17 am

          5 stars
          Thanks for the substitution suggestions!

          Reply
          • Vegan Richa Support

            October 24, 2022 at 8:31 am

            you’re very welcome

            Reply
    9. Gurpreet

      November 08, 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
    10. Sharon

      October 18, 2020 at 5:14 pm

      5 stars
      Very good easy and uses everyday ingredients

      Reply
    11. Rebecca

      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

        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
    12. Mukta

      August 06, 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

        August 08, 2020 at 2:42 pm

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

        Reply
    13. Maneesha

      July 08, 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
    14. AJ

      May 26, 2020 at 8:47 am

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

      Reply
      • Vegan Richa Support

        May 26, 2020 at 8:48 pm

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

        Reply
    15. Harish Rao

      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. Catherine

      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
    17. Jennifer Manning

      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

        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

          September 22, 2019 at 1:22 pm

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

          Reply
    18. sankacp

      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
    19. Michael

      August 09, 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

        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

          January 07, 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

            January 09, 2021 at 7:06 pm

            great.

            Reply
    20. Michelle

      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

        July 28, 2019 at 8:57 pm

        thanks!

        Reply
    21. Kirsten

      June 04, 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
    22. Ellie

      June 03, 2019 at 1:35 am

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

      Reply
      • Richa

        June 03, 2019 at 10:21 am

        thanks!

        Reply
    23. Sina

      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

        May 23, 2019 at 11:20 am

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

        Reply
    24. Rebecca

      May 17, 2019 at 12:15 pm

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

      Reply
    25. Rebecca

      April 30, 2019 at 9:59 am

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

      Reply
    26. Laurel W

      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

        April 18, 2019 at 7:30 pm

        awesome! Thanks!

        Reply
    27. Laura

      April 16, 2019 at 7:06 am

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

      Reply
      • Richa

        April 16, 2019 at 10:45 am

        omit it. or use somemaple syrup

        Reply
    28. Anne

      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

        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

          March 20, 2019 at 11:33 am

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

          Reply
    29. Sudha

      March 03, 2019 at 6:45 am

      Love your recipes! What kind of mixer is that?

      Reply
      • Richa

        March 31, 2019 at 8:39 pm

        ninja blender

        Reply
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