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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.
First thing, I’d like to thank you for the suggestions for nut-free. So many recipe creators don’t take into consideration how deadly nut allergies are.
We enjoy curries and masalas, so this will definitely be tried this week. I haven’t made this yet, but I can tell by reading the ingredients that it’ll be fantastic. Can’t wait to make it.
This was perfect. I loved it. I added the spinach and chickpeas to mine.
Excellent – thanks Kari
I made this last night but added a bit of tofu and extra spice! Looovely!
nice with the spice
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?
use fresh tomatoes
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.
Thanks for the substitution suggestions!
you’re very welcome
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!