Mushroom matar is a simple and mouth watering vegan dish that is perfect to serve along side rice, rotis.
More about mushroom matar
Mushroom matar is a gravy based dish that is made of mushrooms and green peas(matar). It is a simple curry that is made from a base of onions, tomatoes, aromatics, almonds along with various spices. I would consider it a one pot dish (well almost if you ignore the blender that also needs to be cleaned!) and the curry comes together quickly. This dish is also naturally vegan and gluten-free.
Ingredients
Mushrooms - I used regular white button mushroom since it is the most commonly found mushroom in India and in this dish as well. You can also use other mushrooms like baby Bellas, cremini, oyster mushrooms.
Green Peas - I used frozen green peas. Do use fresh peas if you have them on hand. If using dried green peas, please ensure you soak and cook the peas prior to adding them to the curry. I feel freshly steamed edamame beans, double beans(lima beans), chickpeas would also be a great substitute for peas here in case you don't want to use green peas.
For the Gravy - For the base, we will blend red onions, tomatoes, ginger, garlic and almonds. I chose to use almond flour in place of almonds and it worked fine. You can also use cashews in place of almonds if you choose. In case of using whole nuts, make sure to soak in hot water for 20-30 minutes prior to grinding. You would also need to remove the almond skins before grinding it along with the other ingredients.
Spices - We will use both whole spices and powdered spices. The former includes bay leaves, cardamom, cinnamon, cloves, cumin seeds, Kasuri Methi. The powdered spices we need are turmeric powder, coriander powder, Kashmiri red chili powder and Garam Masala.
Suggestions for making a great mushroom matar
Take your time - mushroom matar is a quick dish to make but taking time to cook the ground onion-tomato paste along with the spices makes a big difference to the final flavors.
Substitutions - If you are allergic or choose to skip the almonds/cashews, you can also use some oat/soy milk to make the curry a bit creamier.
Tips for storage, reheating and meal prep
Mushroom matar can be stored in the refrigerator for up to 3-4 days and freezer for up to 3 months.
Reheat in the microwave oven or over the stove top until thoroughly warm. If frozen, let it thaw overnight in the refrigerator before reheating. You can reheat from frozen in the oven at 375 deg F for 40-45 minutes or until fully warm.
Meal Prep - You can prep the sliced mushrooms and store them in the freezer until ready to use. The gravy can also be prepped and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Try these other delicious curries - Chettinad mushroom Pepper Fry, Dal Tadka, Methi Paneer, Matar ka Nimona, Channa Saag, Bharwa Bhindi, Vegetable Korma
If you give this mushroom matar a try, please let me know what you thought of it! Feel free to leave a comment or feedback below. You can also follow along on social media at Pinterest, Facebook or Bluesky.
Recipe
Mushroom Matar
Equipment
- 1 High Speed Blender
Ingredients
- 32 oz Button Mushrooms cleaned and sliced with the stems removed
- 2 cup Green Peas freshly shelled or frozen
- Salt to taste
- 2 tablespoon Avocado Oil/Neutral Cooking Oil
For the gravy
- 2 medium Red Onions peeled and quartered
- 2 medium Tomatoes
- 5 cloves Garlic peeled
- 1 inch Ginger Slice
- 2- 3 tablespoon Almond Flour
- ¼ cup Water
Spices
- 2 teaspoon Cumin Seeds
- 2 Bay Leaves
- 5-6 Cloves
- 2-3 Green Cardamoms
- 1 inch Cinnamon
- 2 teaspoon Kasuri Methi
- ½ teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Chili Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
Instructions
- Place the quartered onions, tomatoes, ginger, garlic, almond flour along with the quarter cup of water in a blender. Blend until completely smooth. Add a little more water if the consistency is very thick. Keep aside.
- Heat a wide pan and add the oil. Once hot, add the whole spices except the Kasuri Methi. Once the spices are tempered in the oil, slowly add the blended onion-tomato base. Mix well and bring this a low simmer and add the Kasuri Methi .
- Add the powdered turmeric, chili powder, coriander powder along with some salt. Mix well and let this cook for 5 minutes. Now add the sliced mushrooms and green peas. Season with some more salt if required and cook until the peas are softened. Add the garam masala and cook for a 1-2 minutes. Top with crumbled kasuri methi and serve hot.
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