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A rich and savory North Indian curry featuring tender mushrooms and sweet green peas simmered in a luscious onion-tomato gravy. This restaurant-style dish is perfect with naan or roti for a comforting weeknight meal.
For 4 servings
Sauté the Mushrooms
Prepare the Masala Base (Tadka)
Cook the Tomato Gravy
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A rich and savory North Indian curry featuring tender mushrooms and sweet green peas simmered in a luscious onion-tomato gravy. This restaurant-style dish is perfect with naan or roti for a comforting weeknight meal.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 223.34 calories per serving with 6.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
To make this recipe vegan, simply omit the fresh cream or substitute it with 2-3 tablespoons of cashew cream or full-fat coconut milk.
For a Mushroom Matar Paneer, add 150g of cubed paneer along with the mushrooms and peas. You can lightly pan-fry the paneer cubes before adding them for better texture.
For an extra-rich 'shahi' style gravy, add a paste of 10 soaked almonds or cashews along with the tomato puree. You can also add a tablespoon of melon seeds (magaz) to the paste.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the garam masala for extra heat.
Green peas are an excellent source of plant-based protein, which is essential for muscle repair, immune function, and maintaining overall body health.
Mushrooms are a good source of selenium and B vitamins (like riboflavin and niacin), which play a vital role in supporting the immune system and protecting body cells from damage.
The dietary fiber from peas, onions, and tomatoes aids in healthy digestion, promotes the growth of beneficial gut bacteria, and helps prevent constipation.
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin. These antioxidants help combat oxidative stress and inflammation in the body.
One serving of Mushroom Matar Masala (approximately 1 cup or 305g) contains around 250-300 calories. The exact count can vary based on the amount of oil and cream used.
Yes, it is a nutritious dish. Mushrooms are low in calories and provide B vitamins and selenium, while green peas are a great source of plant-based protein and fiber. To make it even healthier, you can reduce the amount of oil and either skip the cream or use a low-fat alternative.
Absolutely. This recipe is easily adaptable for a vegan diet. Simply omit the fresh cream or replace it with a plant-based cream like cashew cream or full-fat coconut cream for a similar rich texture.
Yes, frozen peas work perfectly well and are very convenient. You don't need to thaw them; just add them directly to the gravy. They may cook slightly faster than fresh peas, so you can adjust the simmering time accordingly.
If your gravy is too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate. If it's too thick, simply stir in a splash of hot water until it reaches your desired consistency.
Leftover Mushroom Matar Masala can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.