Mushroom Matar Curry

5 from 1 vote

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.

Prep Time20

Cook Time15

Course: Main

Cuisine: Indian

Keyword: Mushroom Matar Curry

Servings: people

Calories: 108kcal

Author: simplyvegetarian777

Equipment

Blender
Non stick pan with lid
Chopping Board & Knife
Measuring Spoons, Measuring Cups, Stirring Spoon,
Kitchen Stirring Spoon
Small Bowl

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