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Mushroom Matar Masala (gluten-free, soy-free) – Recipe Website
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Mushroom Matar Masala (gluten-free, soy-free)

by admin
written by admin


Mushroom matar masala starring mushrooms and peas in an easy, creamy tomato curry sauce that you make in the blender! It’s a versatile Indian curry that’s ready in about half an hour. This post was originally published on aug 19,2016.

close-up of mushroom matar masala in the pan after cooking and adding garnishclose-up of mushroom matar masala in the pan after cooking and adding garnish

This mushroom and pea curry is easy and delicious and perfect for weeknights. Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a masala sauce which can be used to make a dish. This masala sauce is paired with browned mushroom and green peas to make a delicious mushroom pea curry. I add some spinach or greens as well as chickpeas for protein.

Make the sauce creamier with more cashews, add vegan butter to make makhani or butter sauce. You can also control the heat, making it spicier or milder, to taste. The matar masala sauce with mushrooms and peas is a satisfying, flavorful meal.

close-up of a bowl of mushroom matar masala with flatbreadclose-up of a bowl of mushroom matar masala with flatbread

Serve this dish over rice or cooked grains, with flatbread, or over toast for snack or breakfast. It’s an easy recipe with just 20 minutes active cooking time, then let everything simmer so the flavors can meld.

This recipe was originally written with a blended sauce. I used to make blended sauces a lot more before as they reduces all the chopping time. But you can finely chop the aromatics and use that instead as well.

Matar mean peas, and you can use less or more peas, to preference. This simple masala sauce also works well with any veggies, or baked tofu, soy curls, chickpeas or lentils.

hand scooping up mushroom matar masala onto a piece of flatbreadhand scooping up mushroom matar masala onto a piece of flatbread

To make the sauce without nuts, use pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, full fat coconut milk, or coconut cream in place of the cashews.

Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.comMushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com

Why You’ll Love Mushroom Matar Masala

  • hearty, creamy, tomatoey curry sauce with toothsome mushrooms and sweet peas
  • chickpeas for protein, or use your plant based protein of choice
  • tons of flavor from garlic, ginger, green chili, and garam masala
  • versatile! Creaminess, spiciness, texture, and proteins are all adjustable to your taste.
  • naturally gluten-free and soy-free with easy nut-free option
bowl of mushroom matar masala with flatbreadbowl of mushroom matar masala with flatbread

More North Indian Curries

  • 3/4 cup red onion, chopped
  • 5 cloves garlic
  • 1 inch ginger
  • 1 hot green chili such as Serrano or Indian , remove seeds to reduce heat if needed
  • 1 tsp oil
  • 2 large tomatoes
  • 1/4 cup raw cashews, soaked for 15 mins if needed, use 1/3 cup for creamier sauce
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 1 tsp dried fenugreek leaves, kasuri methi
  • 6 to 8 oz sliced white mushrooms, or cremini or baby bella , sliced thin 1-2 mm
  • 15 ounce can of chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
  • 3/4 cup or more peas
  • 1/2 tsp or more salt
  • 1/4 tsp or more sugar
  • 1 cup chopped spinach, optional
  • cayenne, to preference
  • cilantro, for garnish

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  • Blend the onion, garlic, ginger, and green chile with a few tablespoons of water to a puree in a blender.

  • Heat the oil in a large skillet over medium heat. Add the above puree. Cook for 5 to 7 minutes, or until the onion smell is not raw. Stir occasionally.Alternatively, finely chop the onion, ginger, garlic and green chili. Add to the oil and cook for 5-6 minutes until onion is translucent. Then proceed.

  • Meanwhile, blend the tomatoes and cashews in the same blender until smooth. Blend for two 1-minute cycles, so the cashews are blended in. Add a few tablespoons water if needed. We want a thick tomato purée so that the tomatoes can roast and deepen in flavor. . Add the tomato mixture, garam masala, paprika, and fenugreek to the skillet. Cook for 2-3 minutes, stirring occasionally.

  • Add mushrooms, chickpeas, other veggies(optional, you can add peppers carrots etc), 1/2 cup water, salt, and sugar. Mix well.

  • Cover and cook for 10 minutes, or until the mushrooms are cooked to preference. Check in between if it’s thickening too much or scorching. Add more water if needed. Fold in peas and spinach if using, add water to adjust consistency, taste adjust salt and heat. I usually add some cayenne. Bring to a boil, 1-2 mins and switch off heat. Garnish with cilantro and serve over rice, cooked grains or with flatbread.

Mushroom matar masala is naturally gluten-free and soy-free.
Forinstant pot version see here
To make the sauce without nuts, use pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, or coconut cream instead.
Fenugreek leaves substitute: Use a 1/4 teaspoon fenugreek seed powder instead of 1 teaspoon fenugreek leaves, if needed. If you have seeds, grind them and use a 1/4 teaspoon of the ground. Or use 1/4 teaspoon ground mustard 

Calories: 209kcal, Carbohydrates: 29g, Protein: 11g, Fat: 7g, Saturated Fat: 1g,