Mushroom Matar Masala is a simple, delicious, vegan curry made with earthy mushrooms and peas. The masala or gravy is a simple onion-tomato-based sauce and a few basic Indian spices.

MUSHROOM MATAR MASALA

Mushroom Matar Masala is a vegan curry, a popular recipe from North Indian cuisine. Simple, delicious curry made with basic ingredients, mushrooms, peas, onions, tomatoes, and some spices.

Being a North Indian, this mushroom curry is one of my favorite recipes. I make this dish quite often at home. Love the umami flavors of mushrooms, and sweetness of pea, simply outstanding.

The secret to this delicious Mushroom Matar Masala is the blended masala. After a long day at work, I need shortcuts, and this blended masala comes to the rescue.

There are various ways to make this curry, my mom uses chopped onions and tomatoes to make the sauce. I prefer the blended masala. It’s quick and cuts back time on chopping and cutting the veggies. Both the ways work fine, choose the method that suits you best.

Sometimes, I use homemade masala paste for this curry. All I do is add the masala paste cubes, and chopped veggies and let the pressure cooker do its job.

You can make this curry on the stovetop or in a pressure cooker. I have shared directions for stovetop, Instant Pot, and stovetop pressure cooker in the recipe card below.

Pic Shown: Mushroom Matar Masala

INGREDIENTS FOR MUSHROOM MATAR MASALA

8 oz. white cremini mushrooms, cut into four pieces

3/4 cup fresh or frozen peas

1 cup water, or as needed

2 teaspoons coriander powder

1/2 teaspoon red chili powder, adjust to taste

1/4 teaspoon turmeric powder

1/4 teaspoon amchur powder

1/2 teaspoon Kashmiri red chili powder, optional

1/2 teaspoon garam masala

1 teaspoon cumin seeds

Freshly squeezed lemon juice, adjust to taste

3 tablespoons canola oil or other neutral oil

salt to taste

A handful of fresh cilantro

FOR ONION PASTE

1 medium red or yellow onion, roughly chopped

3-4 cloves of garlic

1 tablespoon water for grinding

FOR TOMATO PASTE

2 medium tomatoes, roughly chopped

1/2 inch ginger

1-2 green chili, adjust to taste

Pic Shown: Mushroom Matar Masala

HOW TO MAKE MUSHROOM MATAR MASALA

Easy, delicious, vegan curry that you can enjoy even on busy weeknights. Pair it with some roti, naan, or paratha for a complete meal.

Sharing my go-to recipe for Mushroom Matar masala. The post includes a stovetop, Instant Pot, and stovetop pressure cooker directions.

PREP FOR MUSHROOM MATAR MASALA

With a damp paper towel or cloth, wipe the mushrooms.

Note: Don’t wash or soak the mushrooms in water. Mushrooms are like a sponge. They will absorb water and will lead to an undesirable result. If any spots are

spots that are hard to clean, simply peel the mushroom.

Slice the mushrooms into 4 – 6 pieces depending upon the size of the mushroom.

Next, make an onion-garlic paste. Blend onion, and garlic into a smooth paste. Keep it aside.

Note: Add water as required to blend.

Now, make tomato puree. Blend tomatoes, green chili, and ginger into a smooth puree. Keep it aside.

STOVETOP MUSHROOM MATAR MASALA

Heat oil in a Kadai or a pan. Add cumin seeds, and asafetida, and let the seeds crackle.

Now, add onion paste and a pinch of salt. Cook on medium heat for 5-7 minutes or the raw smell of onion is no more. Stir occasionally.

Next, add tomato puree, dry spices – coriander powder, red chili powder, amchur powder, Kashmiri red chili powder (optional), and salt to taste. Cook for 7-8

minutes or the masala starts to leave the oil. Stir occasionally.

Add mushrooms, and peas and sauté for 1-2 minutes. Now add water, and salt to taste. Mix well.

Bring the mixture to a boil. Now reduce the heat to medium-low. Cover and cook for 10-12 minutes or the mushrooms are cooked to preference.

Check the consistency of the gravy. For semi-dry curry, remove the lid and cook on high heat for 2-3 minutes or to a desired consistency.

If you prefer more gravy, simply add some more water, and simmer for a couple of minutes.

If you see some oil floating over the curry, it’s ready.    

Turn OFF the heat. Add some garam masala, freshly squeezed lemon juice (optional), and a handful of fresh cilantro.

Serve Mushroom Matar Masala with some roti, naan, or paratha.

Pic Shown: Mushroom Matar Masala

INSTANT POT MUSHROOM MATAR MASALA

Turn ON SAUTE (more). When the screen displays “HOT”. Add oil, cumin seeds, and asafetida, and let the seeds crackle.

Now, add onion paste and a pinch of salt. Cook on medium heat for 5-7 minutes or the raw smell of onion is no more. Stir occasionally.

Next, add tomato puree, dry spices – coriander powder, red chili powder, amchur powder, Kashmiri red chili powder (optional), and salt to taste. Cook for 7-8

minutes or the masala starts to leave the oil. Stir occasionally.

Add mushrooms, and peas and sauté for 1-2 minutes. Now add water, and salt to taste. Mix well.

Note: Deglaze the pot to avoid any burnt warning.

Turn ON PRESSURE COOK (high) for 5 minutes. Let pressure release naturally for 5 minutes. After 5 minutes, manually release the remaining pressure and

open the lid.

Check the consistency of the gravy. For semi-dry curry, cook on SAUTE (more) for 2-3 minutes or to a desired consistency.

If you prefer more gravy, simply add some more water, and cook for a couple of minutes.

If you see some oil floating over the curry, it’s ready.    

Turn OFF SAUTE. Add some garam masala, freshly squeezed lemon juice (optional), and a handful of fresh cilantro.

Serve Mushroom Matar Masala with some roti, naan, or paratha.

VARIATIONS TO MUSHROOM MATAR MASALA

ADD CREAM

To make this curry rich and creamy, add a few tablespoons of cream at the end.

To keep it vegan, add cashew cream or coconut cream.

For the cashew cream, soak 8-10 cashews in warm water for 15-20 minutes. Grind them to a smooth paste using the same water the cashews were soaked. Cook the cashew paste along with tomato paste and follow the rest of the recipe.

ADD VEGGIES

Add veggies of your choice for extra flavor and nutrients. For a change, I like to add potatoes, corn, and carrots. They make a great addition to this dish. Cook them along with peas and follow the rest of the recipe.

ADD PROTEIN

Add cooked chickpeas or white beans, for some protein.

Soy chunks or soy granules amp up the flavor. Soak the soy in hot water for 10-15 minutes, squeeze the extra water and add them along with mushrooms.

Lightly fry some paneer pieces and toss them at the end. To keep it vegan use some pan-fried extra firm tofu.

ADD PASTA

Toss in some cooked pasta like macaroni or mini shells, kids are gonna love it. My little one is fond of this curry.  

Pic Shown: Mushroom Matar Masala

TIPS FOR DELICIOUS MUSHROOM MATAR MASALA

Avoid washing mushrooms. Mushrooms are like a sponge. If you wash the mushrooms, they absorb all the liquid, leaving with an undesirable result. 

Use a damp cloth or paper towel to wipe mushrooms. If you see any spots that are hard to clean, simply peel the mushrooms and remove the outer skin. 

Try to use the mushrooms within a day or two. The longer the mushrooms are refrigerated, the soggier they become. 

Fresh or frozen peas both work well in this recipe. I have used sweet peas from an American grocery store. If the peas are from an Indian grocery store, thaw them first.   

Cook the masala until oil floats on top. It means the masala is cooked well.

Make sure the masala does not burn by adjusting the heat.  

The mushrooms will absorb the flavor from the masala. Flavor the masala as per taste. 

The consistency of the curry can be adjusted as per taste. For a thinner consistency add some extra water. For a semi-dry consistency, cook the curry open to the desired consistency.

Add the garam masala at the end. 

If adding cream, add it at the end. Add 2-3 tablespoons of cream. For vegan curry use coconut cream or cashew cream.

FREQUENTLY ASKED QUESTIONS

WHAT MUSHROOMS TO USE

White or brown mushrooms known as Baby Bella mushrooms, or cremini mushrooms are ideal for this recipe. They are small in size, cook faster, and are packed with umami flavor.

CAN I ADD OTHER VEGGIES

Add veggies of your choice for extra flavor and nutrients. Potatoes, corn, and carrots make a great addition to this dish. Add them along with peas and follow the rest of the recipe.

CAN I ADD CREAM

The cream can be used to make this dish rich and creamy. Add a few tablespoons of cream at the end. 

To keep it vegan, add cashew cream or coconut cream.

For the cashew cream, soak 8-10 cashews in warm water for 15-20 minutes. Grind them to a smooth paste using the same water the cashews were soaked. Add the cashew paste along with tomato paste and follow the rest of the recipe.

Pic Shown: Mushroom Matar Masala

TRIED THIS RECIPE?

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