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    Home » Indian Vegan Recipes

    Mushroom Mutter Masala! (mushroom peas in creamy curry)

    Published: Jan 26, 2009 · Modified: Jul 12, 2018 by Richa 3 Comments

    Jump to Recipe   Print Recipe

    Mushroom Mutter Masala, or, mushroom and peas in a creamy curry, is an easy and tasty meal.

    Jump to Recipe   


     

    The key to a creamy mughlai curry is some blended nuts like cashews and almonds and a good amount of cinnamon! The cinnamony spicy creamy curry doesnt need no actual cream, butter or milk!

    Mushroom Mutter Masala cooking in a pan, being stirred with a wooden spoon
    Print Recipe
    5 from 1 vote

    Mushroom Mutter Masala

    Mushroom Mutter Masala is an easy and tasty main meal
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Indian, Vegan
    Keyword: mushroom curry, pea curry, vegan curry
    Servings: 2
    Calories: 361kcal
    Author: Vegan Richa

    Ingredients

    • 2 cups (192 g) sliced mushrooms
    • 3 Roma tomatoes
    • 1/3 (0.33 ) chopped white onion
    • 1/2 cup (72.5 g) peas
    • 2 tsp oil
    • 1 tsp each coriander powder cumin powder
    • 1/2 tsp (0.5 tsp) turmeric
    • 1/4 teaspoon (0.25 teaspoon) each cardamom powder cinnamon powder/stick( or 1/2 inch)
    • 1 pinch hing asafoetida
    • 1 bay leaf
    • 3 cloves garlic
    • 1 inch ginger
    • 1 serano pepper
    • 1/2 cup (71.5 g) total almonds and cashews soaked for an hour.
    • salt to taste
    • chopped cilantro leaves
    • 1 tsp butter vegan

    Instructions

    • Puree the tomatoes with ginger, garlic, almonds, cashews, pepper and 1/2 of the chopped onion.
    • In a large pan, heat oil and add all the spices( hing, coriander powder, cumin powder, bay leaf, turmeric, cardamom and cinnamon)
    • Let the spices simmer for 5 minutes.
    • Add left over chopped onions and stir on medium heat till golden brown.
    • Add the puree and let it simmer on low-medium for 10-15 minutes till most water evaporates and the resulting thick curry leaves some oil.
    • In a separate pan, saute the mushrooms in butter over medium heat for 10 minutes.
    • Add the mushrooms and peas to the simmering curry. Add salt and some water( half a cup) so that the curry can cover all the mushrooms and peas.
    • Simmer for another 10 minutes.
    • Top with cilantro leaves when done.
    • Serve hot with Naan, Roti or Rice!

    Notes

    Nutritional values are based on one serving

    Nutrition

    Nutrition Facts
    Mushroom Mutter Masala
    Amount Per Serving
    Calories 361 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 3g19%
    Cholesterol 5mg2%
    Sodium 180mg8%
    Potassium 983mg28%
    Carbohydrates 26g9%
    Fiber 8g33%
    Sugar 9g10%
    Protein 14g28%
    Vitamin A 1330IU27%
    Vitamin C 66.1mg80%
    Calcium 121mg12%
    Iron 3.3mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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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

    Comments

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    1. Zanna

      September 08, 2018 at 8:38 am

      5 stars
      Yum. So rich and luxurious.

      Reply
    2. Namagiri Sridhar

      October 09, 2017 at 7:59 pm

      Hi Richa,

      Is there a substitute for vegan butter? EVOO or coconut oil?

      Thx.

      Reply
      • Richa

        October 09, 2017 at 10:57 pm

        refined coconut oil works well as a butter substitute.

        Reply

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