Published: · Modified: by Vaishali · This post may contain affiliate links · 87 Comments
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Total time: 30 minutes minutes
Mushroom Matar, or mushrooms and peas in a creamy onion, tomato and cashew sauce, is a staple of Indian restaurant menus. But this creamy, spicy, saucy dish is just as easy to put together quickly in your own kitchen. Serve it hot with basmati rice or roti. Vegan, gluten-free, soy-free recipe, free of added oils. Can be nut-free.
If you've read this blog before, you probably know of my weakness for saucy mushroom dishes. It's a love that was kindled way back in childhood, when my father would bring wild mushrooms back with him from trips to his birthplace in south India, and my stepmother would cook them in a delicious sauce whose taste is impossible for me to forget.
Not that I want to. In fact, I've since made different versions of saucy mushroom curries and I've loved each one of them, like this velvety mushroom makhani, railway mushroom curry, and an unforgettable mushroom curry based off a mutton curry my dad would cook in my childhood home.
This Mushroom Matar is my latest foray into making a delicious curry to soak up with a roti or even a crusty bread. Rice is great too!
While my mom's Mushroom Curry would have taken hours to make, with the careful grinding of spices and slow cooking that made her recipes so special, my much quicker version takes only 30 minutes, and it's delicious too. Better still it's free of all added oils, with the only fat in this recipe coming from a handful of cashew nuts.
The sauce for this Mushroom Matar is dreamy: it is not just creamy and smooth, it has complex notes from the cayenne, garam masala, onions, and tomatoes. One bite and you'll be begging for more.
More delicious mushroom recipes
- Chettinad Mushroom Masala (South Indian Mushroom Pepper Curry)
- Malaysian Mushroom Korma
- Mushroom Spinach Curry (15 minutes, 6 ingredients)
- Mushroom Biryani
Mushroom Matar, Mushrooms and Peas in a Creamy Sauce
Mushroom Matar, or mushrooms and peas in a creamy onion, tomato and cashew sauce, is a staple of Indian restaurant menus. But this creamy, spicy, saucy dish is just as easy to put together quickly in your own kitchen. Serve it hot with rice or rotis. Vegan, gluten-free, soy-free recipe, free of added oils. Can be nut-free.
5 from 71 votes
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Course: Main Course
Cuisine: Oil-Free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: 8 servings
Calories: 70kcal
Author: Vaishali · Holy Cow Vegan
IngredientsUS Customary - Metric
US Customary - Metric
- ¾ lb crimini mushrooms, sliced. (If you have wild mushrooms, feel free to use those-- they'll be delicious here)
- 1 cup frozen green peas
- 1 medium onion, finely chopped
- 2 large cloves garlic, chopped
- 2 medium tomatoes, diced
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon cayenne (or any red chili powder)
- ½ teaspoon turmeric
- 1 tablespoon kasoori methi (dry fenugreek leaves) Optional, but nice
- ¼ cup cashews (If you want to make this nut-free, use ¼ cup canned coconut milk)
- 1 heaping tsp garam masala
- ½ teaspoon vegan cane sugar
- Ground black pepper and salt to taste
Instructions
Heat a saucepan and add the onion and garlic to it. Add 2 tablespoon water and saute the onion and garlic over medium heat until the onions soften and start to change color, about five minutes.
Add the tomatoes along with the coriander powder, cumin powder, cayenne, turmeric and kasoori methi. Stir well, cover, and cook for 5 minutes or until the tomatoes are very soft and mushy. Stir in the cashew nuts and turn off the heat.
Let the onions and tomatoes cool slightly, then add a cup of cold water and use an immersion blender to blend to a smooth consistency or transfer to a blender and blend into a very smooth paste. Use caution. When blending hot liquids, I fill the blender only halfway, remove the blender's center insert and hold a kitchen towel over the top, and then blend. This keeps steam from building up inside the blender which could blow the lid off.
Rinse the saucepan and place over the stove over medium heat. Add the mushrooms to the pan along with a little salt and pepper. Stir-fry the mushrooms in the dry pan until they begin to caramelize, about three to four minutes. Add the peas and cover until peas are cooked, which should take no more than two to three minutes.
Add the blended sauce to the pan and give it a good stir. Add the garam masala and check if more salt is needed. Add water if the sauce looks too dry. Stir in the sugar.
Heat through and once the mixture comes to a boil, turn it off. Garnish with coriander, if you wish, or serve as is.
Nutrition Facts
Mushroom Matar, Mushrooms and Peas in a Creamy Sauce
Amount per Serving
Calories
70
% Daily Value*
Fat
2.3
g
4
%
Fiber
2.1
g
8
%
Sugar
4.2
g
5
%
Protein
3.3
g
7
%
Vitamin A
750
IU
15
%
Vitamin C
18.2
mg
22
%
Calcium
20
mg
2
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please leave a comment and recipe rating below!
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About Vaishali
Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
Reader Interactions
Comments
Ross
Delicious! This is my second time making your recipe. Had tried mushroom muttar at a resto and was prompted to find a celebrated recipe - thankfully I landed here. For those who prefer a baseline for their salt, I have found that adding a 1/2 teaspoon with the first spices and then another 1/4 to 1/2 alongside the garam masala works well for my tastes. For a protein bump I have added a 1/2 cup of textured soy protein (rehydrated after measure) to the curry / sauce after it has been blended (before adding to the mushrooms nd peas). Does not affect the flavor and is barely noticeable to the mouth feel. The whole over some basmati is delightful indeed!Tina
I've been looking for a good mushroom curry for ages and this is it. I made a few adjustments and a couple of additions. I did approx two thirds of the quantity for 2 hungry people, I added some kale (because it needed using up), and added a couple of teaspoons of coconut milk powder towards the end. I served it over steamed baby new potatoes instead of with rice or naan, and that turned out to be a lovely texture combination. Can't wait to do it again. Five stars definitely!Reply
Emma
Thank for this delicious healthy recipe. The sauce is amazing! I’ve made the recipe a few times now. Sometimes with mushrooms, but when I haven’t had them I’ve subbed in cauliflower. I am about to make a double batch tomorrow.Reply
Anju
I tried out yesterday….it was very good…thank youReply
Shaili
Can this same gravy be used to prepare paneer dish instead of mushroom matar ?Reply
Vaishali
Yes, this gravy would be fantastic with tofu.
Reply
Teresa
This is so tasty- spicy and savory! Hard to believe it is oil free!Reply
christine straight
so glad to find your site...loved this recipe!! really delicious!Reply
Vaishali
So happy to hear!
Reply
Aishwarya
This is without a doubt the best sabji I have made so far. The recipe is fantastic!! I especially love the use of cayenne pepper and that little sugar makes a world of difference. Love!Reply
Rebecca
Hi, love this recipe! What's the carb count please?Reply
Raili
Hello! I was looking to find some good vegetables witch may the best accompaign pearl muschrooms and onion and where the vest look for if not in Indian kitchen! With beas.. Sounds really suitable, its gonna be my first try! The only thing after reading all was not clear to me: naam or rice? Thank You!Reply
SREE
It came out pretty good .. Thanks for sharing ..
Reply
Vaishali
Awesome!
Reply
Lisa Nicholson
I made this it was good but didn’t look like yours. I left out the cashews and coconut milk. So mine wasn’t creamy like yours. I’m guessing this is the reason, what do you think?Reply
Vaishali
Yes, it won't be creamy without the cashews and coconut milk.
Reply
Guri
Can we use normal milk cream to replace coconut milk?
Reply
Jasdeep
Actually it turned out finger licking good!!!
Awesome recipe..Reply
Vaishali
Great to hear!
Reply
Jasdeep
Actually it turned out finger licking good!!!
Awesome recipe.. thanks for sharingReply
Jenny
Hello
I love this your recipes. I made this with your tomato onion sauce. I used 2 cup to replace the onion, tomato and first set of spices. I added the turmeric, more cayenne and the garam masala. It worked really well.
Thank you for your blogReply
Vaishali
Thanks, Jenny, for letting me know--so happy you loved it!
Reply
Odri
This became the food we are dreaming about at night if we do not make it for longer than 2 weeks. Thank you so much for sharing. Incredibly delicious!Reply
Vaishali
😀 Odri, that's so awesome to hear!!
Reply
Laurie Baird
Do you use raw or roasted cashews?
Reply
Vaishali
Raw.
Reply
Emily
So good and freezes really well!Reply
Vaishali
Thanks, Emily! 🙂
Reply
Judy
Loved this dish, although I'm not vegan quite often make dishes using just vegetables, particularly is spices are included in recipe. Thankyou so much.Reply
Vaishali
Judy, so great to hear, thanks for letting me know! 🙂
Ritz
It's one of the best mushroom mutter recipes I have tried so far. A couple of modifications that I made that worked for me -
1. I did not have cashews, so I added 2 tbsp cream instead.
2. I soaked the diced mushroom in boiled water for 15 min before sauteing. The flavor of the gravy went right into the mushroom and they remained succulent.Reply
Vaishali
Great ideas, Ritz--thanks for sharing!
Reply
Vijaya
Tried it today..came out really good...Thanks for the tasty receipe
Reply
Vaishali
So happy to hear, Vijaya!
Reply
Amy
Can I use ground fenugreek and if so, how much?
Reply
Vaishali
Hi Amy, the flavor of ground fenugreek is very different from that of fenugreek leaves and quite bitter. I would suggest you leave it out altogether if you can't find fenugreek leaves.
Reply
Ashok
Saru
Reply
Emma
This sauce/gravy was amazing. I’ve tried many recipes, but this is by far the best. Planning to make a double batch This weekend, to have on hand. Thank you for so much for sharing this.Reply
Vaishali
Emma, that's lovely to hear!
Reply
Ganesh Iyer
Very nice recipe. My kids and I cook every sat/sunday. This was fun. Turned out really well. Am trying to get them used to some spices. This was just right. ThanksReply
Vaishali
Hi Ganesh, love that story. 🙂 I am beginning to cook more with my son too and it is so much fun.
Reply
Shannon Meridian
Thank you so much for this great recipe. This is my husband's fave dish at our local restaurant and he says this recipe rivals it!Reply
Vaishali
Shannon, that is really lovely to hear. So happy you've both enjoyed the recipe.
Reply
Susheel
Creamy and tasty made in easy steps, liked it very much. Thank you!Reply
Vaishali
Thanks, Susheel. 🙂
Reply
Anonymous
Thank you for the recipe. It tasted delicious. Already made it twice!! My family loved it!Reply
Vaishali
So happy to hear! 🙂
Reply
Judith Mingram
I am making this today and am confused by this recipe. As far as I can tell the directions do not explain what to do with the mushrooms and frozen peas. Can you please help me?
Reply
Vaishali
See Step 4.
Reply
K Gilmour
Just made this today & I t’s delicious. Will it freeze?Reply
Vaishali
Yes!
Reply
Isabella
Dear Vaishali,
This dish was absolutely delicious and fast to make, thank you!!:-)Reply
Vaishali
Thanks, Isabella, happy you loved it 🙂
Reply
Grace
Wow! Thanks! Just made this and its amazing. I used tomato sauce and cashew milk to be super lazy and avoid blending, added some leftover diced potatoes, and skipped cayenne since I am a spice wimp. This is first time I have made an Indian inspired dinner that didn’t involve a jar of sauce (cringe, I know!). Can’t wait to try more of your recipes!!!!Reply
Vaishali
Hi Grace, that's so great to hear!
Reply
Swetha Subramanian
Hi Vaishali,
This was a great recipe. I have never stir fried mushrooms on a dry pan before. Looking forward to trying the recipe again l with methi leaves and fewer cashews. Do u recommend using fenugreek seeds in this recipe? I didn’t but just curious since I never have methi leaves but always have the seeds on hand.
Regards,
SwethaReply
Vaishali
Hi Swetha, I prob wouldn't sub fenugreek seeds as they are much more bitter than the leaves.
Reply
AP
I was on the hunt for a recipe similar to my favorite dish at an Indian restaurant down the street from my house...all I can say is WOW WOW WOW!!! This is was so good!! I will definitely be trying more of your recipes, thanks so much! I thoroughly enjoyed the heat but I will add, for those that do not, it is a bit spicy. So if you'd prefer less, I'd start with 1/4 tsp cayenne and then go from there depending on what heat level you'd prefer. Thanks again, Vaishali!Reply
Vaishali
AP so great to hear! And yes, spice like salt is a personal preference, so good to adjust to your taste. Thanks for adding that tip.
Reply
AKHILESH PANDEY
Please give me nice Indian North Indian style mushroom recipe.
Whatever you are giving it is not up to date and I tried your recipe, it was like a experimental for bachelor like me.Reply
Phoebe
Hi when you say 2 tomatoes is that just two tomatoes or two tins of tomatoes?
Not sure where all the liquid comes from 🙂
Reply
Vaishali
You add a cup of water, see step 3. If you want it to be saucier, add more.
Reply
Sandhya
I made it and it came out very well. Thanks.Reply
Vaishali
Happy you liked it Sandhya.
Reply
Jennifer
Excellent!Reply
Vaishali
Awesome!
Reply
fatema
I made this last night and it was delish. However mine was more a beige/Brown colour compared to your red/orange colour. Mine also looked like it had split coz of the blended cashews. Any help in these issues. still tasted great.Reply
Vaishali
Hi Fatema, it could just be the color of the spices you used.
Reply
Shanti
I tried this tonight and it was an amazing curry, very balanced with both delicate and spicy flavors.. I added more chilli as I like it spicy but it's a must!! 🙂 Thank youReply
Vaishali
So happy you tried it!
Reply
Joseph Stewart
Excellent. I have to agree that the fenugreek leaves were awesome in this. Very spicy, otherwise my wife loved the flavor (just not the heat). This was my first recipe from your blog and I will definitely be trying others.Reply
Vaishali
So happy your wife and you liked it!
Reply
Nicolette Chartier
Hi Vaishali, I will be making this for the upcoming Columbia MD Forks Over Knives meetup on Sunday. I have never tried it but I know it will be a hit. I may also cook up some Brown Basmati rice to complement it. I love indian spices but am new at how to combine them, thanks for the guidance! My favorite sauce is the type that Rushi restaurant (in Kansas) uses to make its Butter Chicken, I hope this sauce is similar. Of course I will not be putting chicken in it.Reply
Vaishali
It is somewhat similar, although for a more butter-chicken-like sauce, try my tofu makhani sauce. https://holycowvegan.net/tofu-makhani/
Reply
Kim
Your site is my favorite for vegan recipes 🙂 Made this last night and it was amazing and so easy, I will be making it again soon.Reply
Vaishali
So happy to hear that Kim!
Reply
Elisa
Hi Vaishali,
Are the cashews processed or left whole?
This looks so good!Reply
Elisa
Hi Vaishali,
I made this for dinner and it was wonderful. I just soaked the cashews for 30 min and then processed them in the blender with some of the water the recipe called for. Thank you so much for posting this recipe, its a little spicy with a hint of sweetness, so awesome 🙂Reply
Austin Goheen
The recipe says use an immersion blender or blender for the tomato, onion, cashew purée.
Reply
Vani
Hi I just made this and wow so good! Made a double batch of the curry sauce to freeze and just add veggies later. Thank you for an awesome recipe!Reply
Vaishali
So glad you liked it, Vani!
Reply
Adrienne
Wow! Just whipped this up tonight, haven't even had dinner yet, just waiting for the family to come sit down, but man, it tastes amazing! I threw in some spinach that I had in the fridge. Will definitely keep this recipe!Reply
Vaishali
Awesome! Thanks for letting me know. Nice idea adding spinach.
Reply
Namrata
Heyy so cool to see an oil-free recipe 🙂 !! Looks gorgeous. Will definitely try!!
Reply
Vaishali
Thanks, Namrata! Hope you try.
Reply
DG
How the yellow colour comes ?
Reply
Anonymous
Turmeric
Reply