Mushroom Matar Masala

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.

Prep Time 15

Cook Time 20

Total Time 35

Equipment

Pressure Cooker

Ingredients

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
▢ ½ inch ginger
▢ 1-2 green chili, adjust to taste

Instructions

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 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.
Lastly, 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 until 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 till you see the masala starts to leave the oil. Stir occasionally.
Add mushrooms, and peas and saute 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 till the mushrooms are cooked to preference.
Check the consistency of the gravy. If you prefer semi-dry, then remove the lid and cook on high heat for 2-3 minutes or to the desired consistency.
Note: If you prefer more gravy, simply add some more water, and cook for a couple of minutes.
Mushroom Matar masala is cooked when you see some oil floating over the curry.
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.

Instant Pot Mushroom Matar Masala

Turn ON SAUTE (more). When it displays “HOT. 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 until 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 till you see the masala starts to leave the oil. Stir occasionally.
Add mushrooms, and peas and saute 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. If you prefer semi-dry, then cook on SAUTE (more) for 2-3 minutes or to the desired consistency.
Note: If you prefer more gravy, simply add some more water, and cook for a couple of minutes.
Mushroom Matar masala is cooked when you see some oil floating over the curry.
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.

Notes

My homemade bhuna masala (Indian curry sauce) makes preparing mushroom matar masala incredibly simple. I combine the ¾ cup of bhuna masala with mushrooms and peas, add salt and water, and pressure cook for an easy and delicious meal.

For Stovetop Pressure Cooker, follow the recipe as discussed earlier. Add mushrooms, close the pressure cooker and cook on high heat. After the first whistle, reduce the heat to low and cook for 5 minutes. Turn OFF heat and allow natural pressure release. Follow rest of the recipe as Instant Pot.

Please refer to the post for the following:

Tips For Delicious Mushroom Matar Masala
Frequently Asked Questions

Nutrition

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