What is Mushroom Matar Masala?
Mushroom matar masala is a North Indian curry, commonly served at restaurants. This mushroom curry is made with a delicious curry base, prepared by patiently cooking the onions and tomatoes with aromatics, whole spices, and yogurt. Matar aka green peas add a pop of sweetness and color! I like to enjoy this curry with naan, rotis, or parathas. The creamy curry base with a bite of umami mushrooms and sweet peas is just out of this world delicious.
What kind of Mushrooms and Peas Can You Use to Make this Curry?
I will suggest using either button mushrooms or cremini mushrooms for this recipe. Make sure they are same sized while buying them, so when you cut them the mushrooms are evenly sized and cook perfectly for the curry. I mostly end up using frozen petit peas, as they are sweeter. But you can use any peas, fresh/frozen whatever you have on hand.
You Should Make This Mushroom Matar Masala Because
Easy to Make Uber Delicious Gluten-Free Can be Made Vegan
How to Make This Mushroom Curry Vegan?
Substitute yogurt with vegan yogurt and heavy cream with coconut cream to make this recipe vegan. I make the vegan version of this curry all the time. My favorite vegan yogurt to use is either soy yogurt or cashew yogurt for Indian food. Because it gives the right tang to the Indian dishes.
Ingredients to Make this Recipe
For the Curry Base
Oil - I like to use avocado oil while cooking at home, because of its high smoke point. Whole Spices - Cumin seeds, fennel seeds, dried red chili, bay leaf, cinnamon sticks, and green cardamom pods render a beautiful flavor to this curry. Onions - For Indian curries, here in the US, I prefer to use yellow onions because they beautifully caramelize and don’t ruin the color of the curries. Also, they are not pungent as the red onions. Aromatics - Minced green chili, ginger and garlic are used in this curry Tomatoes - Red juicy fresh tomatoes! Ground Spices - Red chili powder, turmeric, coriander powder, and garam masala are used. Yogurt - Yogurt adds to the creaminess of the curry. If you are making it vegan substitute it with vegan yogurt like soy or cashew yogurt.
Finish the curry
Oil - I use 1 Teaspoon of avocado oil to cook the mushrooms and the green peas. Mushrooms - I recommend you to use either button mushrooms or cremini mushrooms. The button mushrooms are the white ones. Peas - You can either use fresh or frozen green peas. Salt and Sugar - Salt and sugar will marry all the flavors together perfectly! Kasuri Methi - Kasuri methi is added in the end to bring a smoky flavor. Buy Kasuri Methi here. Cream - To Garnish. Skip it if you don’t want to add it. To make it vegan, add coconut cream.
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