Why Make This Recipe
Matar Mushroom Curry is an easy vegan dish that is full of flavor. It is perfect for anyone who wants to enjoy a healthy meal without using onions or garlic. This curry combines the earthy taste of mushrooms and the sweetness of green peas, making it a delightful choice for lunch or dinner. Plus, it’s quick to prepare, making it an excellent option for busy days.
How to Make Matar Mushroom Curry
Ingredients:
- 500 g Mushrooms (Use fresh or gently rinsed)
- 6 medium Tomatoes (Fresh tomatoes are preferred)
- 2.5 cups Green Peas (Can be fresh or frozen)
- 3 Green Chillies (Modify based on spice tolerance)
- 1 inch Ginger (Fresh ginger is recommended)
- 10 Cashew Nuts (Soaked for creaminess)
- 0.5 tsp Turmeric Powder
- 0.5 tsp Mango Powder
- 1 tsp Red Chilli Powder (Adjust to taste)
- Salt (To taste)
- 0.33 tsp Cardamom Powder
- 1.5 tsp Coriander Powder
- 0.25 tsp Garam Masala Powder
- 4 tbsp Cooking Oil
- 0.75 tsp Cumin
- 2 Bay Leaves
- 4 tbsp Fresh Coriander (Chopped)
Directions:
- Heat the cooking oil in a pan over medium heat.
- Add cumin and bay leaves. Let them sizzle for a few seconds.
- Next, add finely chopped ginger and green chillies. Sauté for a minute until fragrant.
- Add chopped tomatoes and cook until they become soft and mushy.
- Stir in turmeric, mango powder, red chilli powder, cardamom powder, and coriander powder. Cook for about 2 minutes.
- Add the mushrooms and green peas. Mix well to coat them with the spices.
- Pour in some water if needed, cover the pan, and let it simmer until the mushrooms are cooked and tender (about 10 minutes).
- Stir in the garam masala powder and soaked cashews. Cook for another 2-3 minutes.
- Garnish with chopped fresh coriander before serving.
How to Serve Matar Mushroom Curry
Serve Matar Mushroom Curry hot with steamed rice or your favorite flatbread, like chapati or naan. A side of fresh salad or raita can complement this dish beautifully.
How to Store Matar Mushroom Curry
Store any leftover curry in an airtight container in the refrigerator. It can last for up to 3 days. To reheat, warm it on a stove or in the microwave until hot.
Tips to Make Matar Mushroom Curry
- Always use fresh mushrooms for the best flavor and texture.
- Soaking the cashews enhances creaminess; blend them into a paste for a richer sauce.
- Adjust spices according to your taste preferences. If you like it spicy, add more green chillies.
Variation
For a creamier version, you can add coconut milk towards the end of cooking. You can also include other vegetables like carrots or bell peppers for added nutrition.
FAQs
Can I make this curry without cashews?
Yes, you can skip the cashews or use another nut or seed for creaminess, like almonds, or skip it entirely for a lighter version.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, making it suitable for those with gluten intolerance.
Can I use frozen mushrooms instead of fresh ones?
Yes, you can use frozen mushrooms, but ensure to thaw them and drain any extra water before cooking to avoid a watery curry.
Matar Mushroom Curry
- Total Time: 35
- Yield: 4 servings
- Diet: Vegan
Description
A quick and easy vegan curry combining earthy mushrooms and sweet green peas, perfect for a healthy meal without onions or garlic.
Ingredients
- 500 g Mushrooms (fresh or gently rinsed)
- 6 medium Tomatoes (fresh preferred)
- 2.5 cups Green Peas (fresh or frozen)
- 3 Green Chillies (adjust based on spice tolerance)
- 1 inch Ginger (fresh recommended)
- 10 Cashew Nuts (soaked for creaminess)
- 0.5 tsp Turmeric Powder
- 0.5 tsp Mango Powder
- 1 tsp Red Chilli Powder (adjust to taste)
- Salt (to taste)
- 0.33 tsp Cardamom Powder
- 1.5 tsp Coriander Powder
- 0.25 tsp Garam Masala Powder
- 4 tbsp Cooking Oil
- 0.75 tsp Cumin
- 2 Bay Leaves
- 4 tbsp Fresh Coriander (chopped)
Instructions
- Heat cooking oil in a pan over medium heat.
- Add cumin and bay leaves, letting them sizzle for a few seconds.
- Add finely chopped ginger and green chillies, sauté for a minute until fragrant.
- Add chopped tomatoes and cook until soft and mushy.
- Stir in turmeric, mango powder, red chilli powder, cardamom powder, and coriander powder; cook for about 2 minutes.
- Add the mushrooms and green peas. Mix well to coat them with the spices.
- Pour in water if needed, cover the pan, and let it simmer until mushrooms are cooked and tender (about 10 minutes).
- Stir in garam masala powder and soaked cashews, cooking for another 2-3 minutes.
- Garnish with chopped fresh coriander before serving.
Notes
Use fresh mushrooms for the best flavor. You can blend the soaked cashews into a paste for a richer sauce. Adjust spices to your preference.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian