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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
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 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 sliced white mushrooms
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
i cannot have mushrooms, but this recipe looks amazing, can I substitue with more chick peas?
yes you can add more chickpeas, or cauliflower or tofu.
If using tofu, do you just drain and add or….?
yes just drain and blend and use
When do you add the garam masala and paprika? Not in method
at step 3, add spices. Ingredients are usually added in the order mentioned.
If I don’t have fenugreek seeds or leaves or powder… what do you suggest I use as a substitute?
use ground mustard. 1/4 to 1/2 tsp.
Oooh this looks sooo delicious! I’ve pinned it for later! Can’t wait to try it myself 🙂
Hi Richa,
This looks so delicious, but I’ve never had a dish with those spices in it as of yet. I hope I like it. ???? Btw, you missed adding the chickpeas in the list of ingredients.
I don’t usually add chickpeas to the dish, but happened to add them for the photos. Also it looks nicer with the chickpeas :). I do mention it in the method.
Excellent recipe! I had 24 ounces of baby bella mushrooms and used them all. I also used some fenugreek seeds instead of leaves. I love the recipes where all sauce ingredients are blended! Thank you so much!
Awesome!!
I am trying to loose weight lol so want to use silken tofu instead how much should I add please
3 tbsp. you can add in more (1 to 2 tbsp) later if you’d prefer it be more creamy.
I don’t know where to get fenugreek leaves. Do you think fenugreek powder would work?
This recipe, like all of yours, looks amazing.
Learning how to dehydrate real good food would be so worthwhile and helpful.
enjoy…..robin m
yes you can use fenugreek seed powder. use a 1/4 tsp.
I love mushrooms and I love curry so the combination is divine. I would probably add green peas for more colour especially since I don’t always have cilantro. I have tried to grow my own but it hasn’t worked yet; I will keep trying.. I also want to know about dehydrating such meals!
Wow! This looks beautiful! My husband and I have taken to doubling your recipes (from Indian Kitchen!) and then dehydrating the left overs for our backpacking trips! This is going to be Sunday’s dinner and one of our next trail dinners! Besides all the great vegetables and spices the fact that they have little to no oil makes then perfect for dehydrating! You can’t imagine how great it is having real food out there rather then the pathetic commercial freeze dried food. I will go back and rate the dish on Sunday, but both my husband and I have commented that nothing we have tasted from your book or blog has been less then 5 stars!
oh thats awesome! How do you dehydrate and rehydrate the meals? it would be fun to send some with my husband on his long hikes as well.