Mushroom Matar Masala / Mushroom and Green Peas Curry

Indian food is synonymous with “curry” in the western world. Rightly so, we love our curries and we can never be overwhelmed with the abundance of spices in any Indian kitchen. Mushroom Matar Masala is a semi-dry curry, where some lovely mushrooms and green peas are lathered in the right amount of spices.

My previous mushroom recipe, Goan Mushroom Xacuti recipe, had a bunch of spices completely different from the ones I have used in this recipe. The green peas, albeit frozen, give a dash of freshness to the curry. And I have added some fresh fenugreek leaves, another ingredient I have grown too fond of lately.

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Mushroom Matar Masala
Mushroom Matar Masala

Mushrooms are high in protein and unbelievably low in calories. Fenugreek has a stream of health benefits as well. This curry does not require any dairy additives. All in all, this is a low-calorie, vegan recipe packed with ample nutritive value, and highly suitable for diabetics and weight-watchers.

The mushroom matar masala, along with some hot chapati (Indian flatbread), was our Sunday lunch, which got gobbled down in a jiffy, in contrast to the usual lazy Sunday lunches. And food was ready before time, so I would not credit the hunger pangs. The award goes to…… Oh Modesty where are thou!! 😉

Mushroom Matar Masala
Mushroom Matar Masala

What to prepare before you get cooking

  • I used button mushrooms, and these were really tiny. So I just quartered them. Clean and cut the mushrooms to get bite-size pieces as per the size of mushrooms available.
  • For the spices, one of them is crushed coriander. If you have powder, go ahead and use it. But freshly crushed coriander seeds weave a certain flavour magic.
  • Fenugreek leaves are optional. Either use dried ones aka kasuri methi or replace with coriander leaves. But try to add it, as it bumps up the taste as well as the nutrition.
Wipe mushrooms with a wet towel instead of running under water to prevent them from going soggy. Click To Tweet

MUSHROOM MATAR MASALA / MUSHROOM AND GREEN PEAS CURRY

Ingredients

  • 2 cups of chopped mushrooms
  • 1 cup of green peas
  • 1 large onion, finely diced
  • 3-4 garlic cloves, crushed
  • 1 tsp crushed ginger
  • 1 large or 2 medium sized tomatoes, finely diced
  • 2 tsp crushed coriander seeds
  • 1 tsp turmeric powder
  • 2 tsp red chili powder (or to taste)
  • 1 tsp garam masala
  • salt, to taste
  • 1-2 tbsp oil for cooking
  • 2 tsp cumin seeds
  • 2 slit green chili
  • 3/4 cup chopped fresh fenugreek leaves OR 1 tbsp kasuri methi
  • 2 tsp lemon juice
  • coriander leaves for garnish (optional)
Mushroom Matar Masala
Mushroom Matar Masala

Method

  • Heat oil in a pan and add the cumin seeds.
  • Once the cumin crackles, add the garlic and saute until fragrant.
  • Add in the onion, ginger and green chilli. Add a bit of salt and mix well. Cover and let the onion cook till soft.
  • Add the tomatoes and mash them with the spatula. Add tiny bit salt, to hasten the cooking.
  • Cook covered, whilst checking intermittently, till the oil starts releasing from the sides.
  • Then add the spices; turmeric, crushed coriander, red chili powder and the garam masala. Mix well.
  • Add in the green peas and splash of water. Cover and cook. If using fresh peas, give it 10 minutes. For frozen peas, 5 minutes is adequate.
  • Add the mushrooms next and coat well in the masala. You might need to add a little more water.
  • Stir in the fenugreek leaves at this point and saute for a while.
  • Cover and cook until everything comes together. It will take about 5-7 minutes, as mushrooms and peas cook quite quickly.
  • Lastly, stir in the lemon juice. Adjust salt to your preference.
  • Since I used fresh fenugreek, I left out the coriander for garnish. It is a personal choice to use coriander leaves in this recipe and you may go ahead if you fancy.
  • Serve hot with chapati or any Indian flatbread.

 

Variations

  • Replace mushrooms with parboiled potato.
  • Replace green peas with boiled or canned chickpeas.

Want to try more simple Indian vegan preparations? Check out Bhindi ki Sabzi / Okra Stir-Fry

Instagram users

If you try this recipe tag #smitasfoodcharm on Instagram and to follow me click here @smitasfoodcharm

 

 

Mushroom Xacuti/ Goan Mushroom Curry

Till about a couple years ago, I did not fancy mushrooms; but then the affair started and now I can proudly say, “I’m in love.” Mushrooms are loaded with protein and Vitamin D with minimal calories. So for a health buff like me, it is one helluva ingredient.

I usually stir-fry them with some butter and garlic or just add to noodles or Mexican chili to bump up the nutrition. But this time, I decided to hero this little c(h)ap! And what better way than some spicy Indian curry, in fact, even closer to home with this traditional Goan preparation, Xacuti. (pronounced as Shaa-go-tee.)

Mushroom Xacuti
Mushroom Xacuti

I have used white button mushrooms here, but you can go ahead and use whichever edible (obviously!) mushrooms you have on hand. And when I say spicy, that’s what it is – A blast of various spices, each imparting its own unique flavour and aroma. So let’s get started..

Ingredients

  • 250 gm, button mushrooms, diced to bite-size pieces
  • 1 small onion, diced
  • 2 small tomato, diced
  • 2-3 tsp oil
  • 1-2 bay leaf
  • pinch of ground turmeric
  • salt, to taste
  • coriander, for garnishing
  • juice of lemon, as required

To be ground together

  • 2 tsp coriander seeds
  • 1 tbsp cumin seeds
  • 3-4 black peppercorns
  • 5-6 cloves
  • 2-3 small pieces of cinnamon
  • 1 star anise
  • 2 tsp mustard seeds
  • 2 green cardamom
  • 1 black cardamom
  • 1 mace
  • 4 dry red chilli
  • 1 small onion, roughly sliced
  • 5-6 cloves of garlic
  • 1 small piece ginger
  • 2 tbsp tamarind pulp
  • 1/3 cup dry or wet shredded coconut
The best part of mushrooms is, absorbing whatever flavours u throw it into! Click To Tweet

Method

  • In a pan, add the spices to be ground together and dry roast it together. Once fragrant, transfer to a blender. (See note below)
  • Roast the onion till slightly browned. Likewise for the coconut. Slightly roast the garlic.
  • Blend all these along with other ingredients to be ground together, with some water, to a paste.
  • In a kadhai~, add the oil. Once heated, add the bay leaf.
Mushroom Xacuti
Mushroom Xacuti
  • Then saute the onion till slightly pink.
  • Next add the tomato and cook till mushy. Add a pinch of ground turmeric and salt.
  • Now add the ground paste and mix together till oil starts separating from the sides.
  • Throw in the chopped mushrooms and coat well with the masala. Add 1 cup of water and check the salt.
  • Cover and let simmer for 10 minutes.
  • Add more water if needed to adjust the consistency.
  • Once off the heat, add the lemon juice and garnish with coriander.
  • Enjoy this sizzling xacuti with bread, chapati*, bhakri* or steamed rice.

Note : For dry roasting spices, pan should always be on medium heat. Add the spices in small batches, never over-crowding the pan. Keep stirring, you must not leave it unattended at any time. Roast for not more than 1 minute. IF it goes black, it implies that the spices have burnt and will have to be discarded (sigh!) Otherwise the recipe will turn bitter.

~round, thick-bottomed, wide-mouthed vessel that is generally used in Indian cooking

*Indian flat-breads made with wheat/rice/millet flour

Variation

  • Replace mushrooms with chicken or red meat. This recipe is originally for Chicken Xacuti but vegetarian version uses mushroom.

 

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Mushroom Xacuti
Mushroom Xacuti