Mushroom Matar, or mushrooms and peas in a creamy onion, tomato and cashew sauce, is a staple of Indian restaurant menus. But this creamy, spicy, saucy dish is just as easy to put together quickly in your own kitchen. Serve it hot with rice or rotis. Vegan, gluten-free, soy-free recipe, free of added oils. Can be nut-free.
- 3/4 lb mushrooms, sliced. (If you have wild mushrooms, feel free to use those– they’ll be delicious here).
- 1 cup frozen green peas.
- 1 medium onion, finely chopped.
- 2 large cloves garlic, chopped.
- 2 medium tomatoes, diced.
- 1 tbsp Coriander powder.
- 1 tsp cumin powder.
- 1/2 tsp red chili powder).
- 1/2 tsp turmeric.
- 1 tbsp kasoori methi (dry fenugreek leaves) Optional.
- 1/4 cup cashews (If you want to make this nut-free, use 1/4 cup canned coconut milk).
- 1 heaping tsp garam masala.
- 1/2 tsp sugar.
- 1/2 tsp Ground black pepper.
- 1 tsp salt.
- Heat a saucepan and add the onion and garlic to it. Add 2 tbsp water and saute the onion and garlic over medium heat until the onions soften and start to change color, about five minutes.
- Add the tomatoes along with the coriander powder, cumin powder, red chili powder, turmeric and kasoori methi. Stir well, cover, and cook for 5 minutes or until the tomatoes are very soft and mushy. Stir in the cashew nuts and turn off the heat.
- Let the onions and tomatoes cool slightly, then add a cup of cold water and transfer to La-Vite mixer blender and attach grinding attachment.
- Blend into a very smooth paste.
- Rinse the saucepan and place over the stove over medium heat. Add the mushrooms to the pan along with a little salt and pepper. Stir-fry the mushrooms in the dry pan until they begin to caramelize, about three to four minutes. Add the peas and cover until peas are cooked, which should take no more than two to three minutes.
- Add the blended sauce to the pan and give it a good stir.
- Add the garam masala and check if more salt is needed.
- Add water if the sauce looks too dry. Stir in the sugar.
- Heat through and once the mixture comes to a boil, turn it off.
- Garnish with coriander, if you wish, or serve as is.