Mushroom and Peas Curry Recipe – Authentic Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Mushroom and Peas Curry Recipe – Authentic Indian Gravy

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavourful curry that doesn’t take all day to make. This Mushroom and Peas Curry (Matar Mushroom, as it’s often called) is exactly that. It’s a dish I first made when I was trying to impress my now-husband with my cooking skills – and let’s just say, it worked! It’s become a family favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another mushroom curry. It’s a beautiful blend of earthy mushrooms, sweet peas, and a rich, aromatic gravy. It’s satisfying, relatively quick to prepare (about 25 minutes of cooking time!), and packed with flavour. Plus, it’s a fantastic way to enjoy a hearty vegetarian meal. It serves 2, but easily scales up if you’re feeding a crowd.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup mushroom, sliced
• ½ cup green peas
• 1 medium sized big onion, finely chopped
• 2 medium sized tomatoes, chopped
• ½ teaspoon ginger garlic paste
• 1 tablespoon cashews
• ½ teaspoon red chilli powder (adjust to your spice preference!)
• ¼ teaspoon garam masala powder
• 1 teaspoon Kitchen King Masala
• 1 tablespoon coriander leaves, chopped
• Salt to taste
• 2 teaspoons oil
• ½ teaspoon cumin seeds

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Kitchen King Masala: This is a must if you want that authentic flavour. It’s a blend of spices popular in North India, particularly in Uttar Pradesh and Bihar. It adds a unique depth and warmth that you won’t get with other masalas. You can usually find it at Indian grocery stores, or online.
• Cashew Paste: We’re using cashew paste to thicken the gravy instead of cream. It adds a lovely richness and subtle sweetness. If you’re short on time, you can sometimes find pre-made cashew paste, but making your own is super easy – just soak 1 tablespoon of cashews in warm water for 15 minutes, then grind into a smooth paste.
• Fresh Tomatoes: I always prefer using fresh tomatoes for the best flavour. But if you’re in a pinch, a can of crushed tomatoes (about 1 cup) will work too. Just be mindful that canned tomatoes can sometimes be a little acidic, so you might need to balance it with a pinch of sugar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your tomatoes and blend them into a smooth paste. Then, soak your cashews in a little warm water for about 15 minutes, and grind them into a paste as well.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know they’re releasing their flavour!
3. Add the chopped onions and ginger-garlic paste. Sauté until the onions turn a beautiful golden brown. This is where patience pays off – nicely browned onions are the foundation of a great curry.
4. Now, pour in the tomato puree and cook for about 3 minutes, until the raw smell disappears. Add the red chilli powder and garam masala powder, and give it a good stir.
5. Keep cooking until the mixture starts to thicken and the oil starts to separate from the sides. Stir in the cashew paste and Kitchen King Masala. Add about ½ cup of water and let it simmer for a few minutes.
6. While the gravy is simmering, let’s tackle the mushrooms. Heat a separate pan and dry sauté the mushrooms until they shrink and release their moisture. This prevents them from becoming soggy in the curry.
7. Add the steamed green peas and sautéed mushrooms to the gravy. Simmer everything together on low heat for 8-10 minutes, allowing the flavours to meld. If the gravy gets too thick, add a little more water to reach your desired consistency.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Want to take your Matar Mushroom to the next level? Here are a few tips I’ve learned over the years:

• Gravy Consistency: If your gravy is too thin, simmer it for a bit longer. If it’s too thick, add a splash of water. It should coat the back of a spoon nicely.
• Preventing Rubbery Mushrooms: Don’t overcook the mushrooms! Dry sautéing them beforehand helps, and adding them to the gravy towards the end ensures they stay tender.
• Blooming Spices: Letting the cumin seeds splutter in the hot oil is crucial. It “blooms” the spices, releasing their full aroma and flavour.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the cashew paste for coconut cream for a delicious vegan version. About ¼ cup of coconut cream should do the trick.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the amount of red chilli powder to suit your taste. My family prefers a mild curry, but feel free to add more if you like it spicy.
• Festival Adaptation: This curry is often made during festivals like Janmashtami and Navratri, as it’s a satisfying and flavourful vegetarian option.

Serving Suggestions

This Mushroom and Peas Curry is amazing with:

• Roti: A classic pairing!
• Naan: Perfect for soaking up all that delicious gravy.
• Rice: Steamed basmati rice is a wonderful accompaniment.
• Raita: A cooling yogurt dip to balance the spice.
• Papad: Crispy papads add a nice textural contrast.

Storage Instructions

Leftovers? Yes, please! Store any leftover curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop.

FAQs

Got questions? I’ve got answers!

• Can I use frozen peas in this recipe? Absolutely! Just add them directly to the gravy during the last 5 minutes of cooking.
• What is Kitchen King Masala and where can I find it? It’s a North Indian spice blend, and you can find it at Indian grocery stores or online retailers.
• How can I make this curry richer? Add a tablespoon of ghee (clarified butter) along with the oil for extra richness.
• Can I add other vegetables to this curry? Definitely! Potatoes, cauliflower, or carrots would all be delicious additions.
• How do I adjust the spice level of this curry? Start with a smaller amount of red chilli powder and taste as you go. You can always add more, but you can’t take it away!

Enjoy making this curry – I hope it becomes a favourite in your home too! Let me know in the comments how it turns out. Happy cooking!