Mushroom Matar Curry

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How to make Mushroom Matar at home?
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You will love this Mushroom Matar Curry. It is fingerlicking delicious. Although it tastes restaurant-style, but it is cooked with zero oil. Isn’t that amazing?

This Mushroom curry is perfect to entertain ypour guests over the dinner. Or you can make it as a part of meal prep and store it to use later as a side to different meals along with naan, roti or rice.

Please check out more curries from our blog – Saag Aloo, Saag Chana, Palak Paneer, Aloo Matar, Black eye Peas curry and many more.

Edited – 1/25/2024 for content.

How to make Mushroom Curry at home?

Mushroom Matar Curry Recipe

As the name says it, this curry uses mushroom and green peas as the star ingredients. Mushroom Matar Curry is a creamy rich curry or gravy from North India. Now the richness of the curry comes from its onion and tomato base gravy tossed with cashew paste.

Although people use oil to cook this curry, I have cooked this Mushroom Curry successfully without any oil. 

I promise there is no compromise in the taste of the curry despite no use of any cooking oil. It still is thick, rich and creamy. Ain’t that a better take to make your food healthier?

Health Benefits of Mushroom and Peas

First of all, let us focus on the health benefits of Mushrooms. 

  • Mushrooms Are Immunity-boosters

  • These tiny buttons support the Heart Health and Brain Health

  •  Also, these help Lower Cholesterol

  • They’re High in B and D Vitamins

  • Further, mushrooms Have Anti-inflammatory Powers

  • Also they Could Help Fight Aging

  • Mushrooms are a great source of copper, potassium and beta glucans.
  • Low in calories & sodium and are fat-free

Now let’s get to the Health Benefits of Green Peas.

  • Fights inflammation
  • Suppresses appetite
  • Excellent source of protein
  • Promotes digestion
  • Reduces cardiac risk
  • Supporting eye health
  • Reducing osteoporosis risk
  • Supporting immune system

Altogether, Mushrooms and Green peas are a great combination in any given dish. Try to include Mushrroms and green peas in your diet weekly for better health and longevity.

Kitchen Equipments

Recipe Ingredients

Fresh Produce – Mushrooms, Green Peas, Onion, Tomatoes, Ginger, Garlic

Other Ingedients – Cashews, Thick Yogurt

Spices – Cumin Powder, Coriander powder, Turmeric powder, Red Chili powder, Garam Masala, Salt and Kasuri Methi

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Mushroom Matar Curry FAQS

  • You can replace cashews with almonds in case you want to. It will alter the taste a little but still would be creamy and delicious.
  • Either Button Mushrooms or Baby Bells Mushrooms can be used for this curry.
  • You can skip the peas in the curry if you are not a huge fan of it.
  • I will advise to use non stick pan for no-oil cooking since it will avoid sticking and burning.
  • You can store it in the refrigerator for upto 4-5 days. After that, the taste will wear out.
  • Also you can freeze this curry easily for upto 3 months in freezer friendly container.
  • The curry becomes thick as it sits.  You can reheat it with little water every time you want to use. Adjust the salt accordingly.

How to make Mushroom Matar Curry at Home?

KITCHEN DINING BEST SELLERS on AMAZON.

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How to make Mushroom Matar at home?
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5 from 1 vote

Mushroom Matar Curry

MAde with Mushrooms and Green peas, this Indian curry is finger licking delicious. The best part is that it is cooked without oil and is rich & creamy.
Course Main
Cuisine Indian
Keyword Mushroom Matar Curry
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 people
Calories 108kcal
Author simplyvegetarian777

Equipment

Ingredients

  • 12 Cashews whole
  • 1 pound Button Mushrooms washed and sliced (about 2&1/2 cups)
  • 3/4 cup Green Peas
  • 2 tbsp Yogurt thick
  • 1 small Red Onion roughly chopped
  • 1 large Tomato roughly chopped
  • 1 small piece Ginger
  • 2 cloves Garlic

Spices

  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Red Chili powder
  • 1/2 tsp Garam Masala
  • 1 tsp Kasuri Methi
  • To taste Salt
  • 1/2 to 1 cup Water

Instructions

Prep Cashews and Curry Paste

  • Foremost soak cashews in 1/2 cup hot water for 15 minutes. Then drain the cashews.
  • Now add soaked cashews, onion, tomato, ginger, garlic and yogurt to the blender. Blend all the things together till it all becomes a smooth paste. Set aside.

Make Mushroom Matar Curry

  • Now take the non stick pan and add the ground paste to the pan. Further add all the dry spices besides Garam Masala. Mix everythiong together with a kitchen spatula. Place the pan on the medium heat and cover with lid.
  • Let the curry cook for about 7-8 minutes on lower medium heat till it becomes thicker. Stir often in between to avoid sticking at the bottom.
  • Once the paste becomes thicker, add chopped mushrooms and peas along with 1/2 cup of water. Stir with the spatula. Cover and cook for 10 minutes on slow flame. Stir often.
  • Once the curry is cooked, add garam masala and kasuri methi. Stir it well.
  • If you notice that cashews in the paste have released few drops of their own natural oil, it is pefectly normal. A fingerlicking, delicious and buttery curry is ready.
  • If needed, add little more water and adjust salt. It can be enjoyed either as thick curry or thin curry.
  • Serve it with Naan, Jeera Rice, Mint & Peas Pulav.

Notes

KITCHEN DINING BEST SELLERS on AMAZON

Mushroom Matar Curry FAQS

  • You can replace cashews with almonds in case you want to. It will alter the taste a little but still would be creamy and delicious.
  • Either Button Mushrooms or Baby Bells Mushrooms can be used for this curry.
  • You can skip the peas in the curry if you are not a huge fan of it.
  • I will advise to use non stick pan for no-oil cooking since it will avoid sticking and burning.
  • You can store it in the refrigerator for upto 4-5 days. After that, the taste will wear out.
  • Also you can freeze this curry easily for upto 3 months in freezer friendly container.
  • The curry becomes thick as it sits.  You can reheat it with little water every time you want to use. Adjust the salt accordingly.
Please check out more curries from our blog – Saag Aloo, Saag Chana, Palak Paneer, Aloo Matar, Black eye Peas curry and many more.
These are some of our recommended AMAZON products for this recipe. Great price and great use.

Kitchen Equipments

Spices – Cumin Powder, Coriander powder, Turmeric powder, Red Chili powder, Garam Masala, Salt and Kasuri Methi
 

Nutrition

Serving: 4people | Calories: 108kcal | Carbohydrates: 16g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 665mg | Fiber: 5g | Sugar: 7g | Vitamin A: 675IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 2mg

I hope you enjoy the curry and leave a feedback in comments section.

Sonal

5 from 1 vote

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51 Comments

  2. Grt idea of using nuts instead of butter or oil…:-) ab to paneer makhni, dal makhni, chicken makhni… Everything in nutty curry.. 🙂

    Reply

  3. Grt idea of using nuts instead of butter or oil…:-) ab to paneer makhni, dal makhni, chicken makhni… Everything in nutty curry.. 🙂

    Reply

  4. Looks so delicious! And simple too… I’m definitely trying this out. As I was reading the recipe, I was mentally ticking off all the ingredients and I have them all in! No excuses for not trying it today… 😀

    Reply

  5. Looks so delicious! And simple too… I’m definitely trying this out. As I was reading the recipe, I was mentally ticking off all the ingredients and I have them all in! No excuses for not trying it today… 😀

    Reply

  6. Sounds delicious Sonal! Many years ago my mum had a heart attack and I did a lot of research into healthier cooking. One tip that really struck me and which I use to this day is ‘frying’ in water. Using a few spoonfuls of water with a tiny amount of oil to fry onions really works…

    Reply

  7. Sounds delicious Sonal! Many years ago my mum had a heart attack and I did a lot of research into healthier cooking. One tip that really struck me and which I use to this day is ‘frying’ in water. Using a few spoonfuls of water with a tiny amount of oil to fry onions really works…

    Reply
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  18. I am with Sue… your husband’s response got my attention as well!! My husband is hard to please and tells me the truth too…
    This sounds like a MUST try- along with your saag… the list is long 🙂

    Reply

  19. I am with Sue… your husband’s response got my attention as well!! My husband is hard to please and tells me the truth too…
    This sounds like a MUST try- along with your saag… the list is long 🙂

    Reply

  22. Well, this got my attention because of your husband’s response! My hubby doesn’t lie either even to make me happy. Always tells me if things look or taste not so great! It will soon be that time where I get out the stews and curries and so forth, must make this!

    Reply

  23. Well, this got my attention because of your husband’s response! My hubby doesn’t lie either even to make me happy. Always tells me if things look or taste not so great! It will soon be that time where I get out the stews and curries and so forth, must make this!

    Reply