Mushroom Matar Recipe- Cashew Poppy Seed Curry Delight

Last Updated on 4 months by Neha Deshmukh

Mushroom Matar Recipe – Cashew Poppy Seed Curry Delight

Introduction

There’s just something so comforting about a rich, creamy curry on a cozy evening, isn’t there? This Mushroom Matar – a delightful blend of earthy mushrooms and sweet green peas simmered in a luscious cashew and poppy seed gravy – is exactly that. I first stumbled upon a version of this dish at a friend’s place during Diwali, and I’ve been tweaking and perfecting it ever since. It’s become a bit of a family favorite, and I’m so excited to finally share my version with you! Get ready for a flavor explosion that’s surprisingly easy to achieve.

Why You’ll Love This Recipe

This Mushroom Matar isn’t your average curry. The cashew and poppy seed paste creates a uniquely creamy texture without relying on heavy cream. It’s packed with flavor, subtly spiced, and incredibly satisfying. Plus, it’s a fantastic way to enjoy both mushrooms and peas, making it a veggie-packed meal the whole family will enjoy.

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup Raw Cashews
• ½ Tbsp Poppy Seeds
• ½ cup Boiling Water
• 1 lb Baby Bella Mushrooms, quartered
• 1 cup Green Peas (fresh or frozen)
• 2 Tbsp Oil (I prefer vegetable or canola)
• 1 Dry Red Chili
• ½ tsp Cumin Seeds
• 1 cup Onion, chopped
• 1 Tbsp Ginger Garlic Paste
• 1 cup Tomato Puree
• Salt to taste
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to your spice preference!)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• ¼ tsp Black Pepper
• 1 Tbsp Dry Fenugreek Leaves (Kasuri Methi)
• ½ to 1 cup Hot Water (for gravy consistency)
• ½ tsp Chaat Masala
• Cilantro, for garnishing

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Cashews & Poppy Seeds: The Foundation of Creaminess: Soaking these is key. It softens them up for a super smooth paste. Don’t skip this step!
• Baby Bella Mushrooms: Choosing the Best Variety: I love Baby Bellas for their earthy flavor, but you can absolutely use white button mushrooms or even cremini mushrooms. Just make sure they’re firm and fresh.
• Regional Variations in Spice Blends: Spice levels vary hugely across India! Feel free to adjust the red chili powder to your liking. Some families also add a pinch of garam masala for extra warmth.
• Oil: Selecting the Right Oil for Flavor: While vegetable or canola oil work well, a touch of mustard oil (use sparingly!) can add a lovely, authentic Indian flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that cashew-poppy seed paste going. Soak the cashews and poppy seeds in boiling water for about an hour. Then, drain and blend them into a really smooth paste. Set aside.
2. Heat the oil in a pan over medium heat. Once hot, toss in the dry red chili and cumin seeds. Let them sizzle for a few seconds – you’ll know they’re ready when they become fragrant.
3. Add the chopped onions and a pinch of salt. Sauté until they turn translucent and slightly golden, about 3-4 minutes. The salt helps them soften up nicely.
4. Now, stir in the ginger garlic paste and cook for another 3-4 minutes, until you can really smell that wonderful aroma.
5. Pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. It’s a sign the tomatoes are cooked through.
6. Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, and salt. Mix everything well, ensuring the spices are evenly distributed.
7. Crush the dry fenugreek leaves between your palms and add them to the pan. Cook for just a minute – they release their flavor quickly!
8. Add the quartered mushrooms and coat them evenly with the spice mixture. Let them cook for a few minutes, allowing them to absorb all those delicious flavors.
9. Toss in the green peas, cover the pan, and cook until the mushrooms caramelize slightly and the peas are tender, about 5-7 minutes.
10. Now for the star of the show! Pour in the cashew paste and mix thoroughly.
11. Adjust the gravy consistency with hot water, adding a little at a time until you reach your desired thickness. Simmer for another 5-7 minutes, allowing the flavors to meld together.
12. Finally, season with chaat masala and garnish generously with fresh cilantro. Serve hot with rice, roti, or naan!

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• For a richer flavor, you can add a tablespoon of butter along with the oil.
• Taste as you go! Adjust the spices to your preference.

Variations

• Vegan Adaptation: Simply substitute the cashews with sunflower seeds for a similar creamy texture.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients you’re using (especially the chaat masala) to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you like it mild, reduce the red chili powder. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations (e.g., Navratri-friendly options): During Navratri, avoid using onion and garlic. You can still make a delicious version by sautéing ginger paste with the spices directly.

Serving Suggestions

This Mushroom Matar is incredibly versatile! It’s fantastic with:

• Steaming hot basmati rice
• Warm, fluffy rotis or parathas
• Soft, pillowy naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

• What is the origin of this Mushroom Matar recipe? This dish has roots in North Indian cuisine, with variations found across different regions. The cashew and poppy seed paste is a hallmark of Mughlai-influenced cooking.
• Can I use a different type of mushroom? Absolutely! White button mushrooms, cremini mushrooms, or even shiitake mushrooms would work well.
• How can I adjust the thickness of the gravy? Add more hot water for a thinner gravy, or simmer for a longer time to thicken it.
• What is the purpose of dry fenugreek leaves (Kasuri Methi)? Kasuri Methi adds a unique, slightly bitter aroma and flavor that’s characteristic of many Indian dishes. It really elevates the overall taste!
• Can this curry be made ahead of time? Yes! You can prepare the curry up to a day in advance. The flavors will meld together beautifully overnight. Just add the cilantro before serving.