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A delightful North Indian curry featuring tender mushrooms and sweet green peas simmered in a rich, aromatic tomato and onion gravy. Perfect for a weeknight dinner, this dish comes together quickly and pairs wonderfully with roti or naan.
For 4 servings
Sauté Aromatics and Onions
Build the Masala Base
Cook the Vegetables
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A delightful North Indian curry featuring tender mushrooms and sweet green peas simmered in a rich, aromatic tomato and onion gravy. Perfect for a weeknight dinner, this dish comes together quickly and pairs wonderfully with roti or naan.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 216.6 calories per serving with 5.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish
Replace heavy cream with cashew cream or full-fat coconut milk. Use a neutral vegetable oil instead of ghee.
Add 150g of cubed paneer along with the mushrooms and peas for extra protein and texture. You can lightly pan-fry the paneer cubes before adding.
Increase the amount of green chillies or add a pinch of regular hot red chilli powder along with the Kashmiri variety.
Incorporate diced potatoes or carrots. Add them after sautéing the onions and cook for a few minutes before adding the tomato puree.
Mushrooms are a good source of B vitamins, selenium, and potassium, while green peas provide vitamins K and C, supporting overall wellness and immune function.
The combination of peas, mushrooms, onions, and tomatoes provides significant dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Both mushrooms and green peas contribute to the protein content of this dish, making it a satisfying and nutritious option for vegetarians and those looking to increase their plant-based protein intake.
Tomatoes are rich in lycopene, and the various spices like turmeric and cumin contain powerful antioxidants that help combat oxidative stress in the body.
One serving of Matar Mushroom Masala contains approximately 250-300 calories, depending on the amount of oil and cream used. This estimate is for a serving size of about one cup.
Yes, it can be a very healthy dish. It's packed with vegetables like mushrooms, peas, onions, and tomatoes, which provide fiber, vitamins, and minerals. To keep it healthier, use minimal oil and either skip the cream or use a plant-based alternative.
Absolutely. Simply replace the optional heavy cream with 2-3 tablespoons of cashew cream (soaked cashews blended with water) or full-fat coconut milk for a similar creamy texture.
To make the gravy thicker, you can simmer it uncovered for a few extra minutes to allow more water to evaporate, or add a tablespoon of cashew paste. To make it thinner, simply add a little hot water until you reach your desired consistency.
This curry pairs beautifully with Indian breads like roti, naan, or paratha. It also goes very well with steamed basmati rice or jeera rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.