Mushroom matar is a naturally vegan curry made with a delicious mix of mushrooms and spices in a creamy, spicy tomato sauce. This popular mushroom and pea curry is dairy-free and gluten-free and pairs great with roti or naan.
If you've been on Vegan Cocotte before, you may have already noticed I have a weak spot for plant-based curries.
This mushroom matar masala is easily one of my favourites mostly because it combines two ingredients I absolutely love — mushrooms and peas.
You can make mushroom matar saucier or drier as this is a very easily adaptable recipe. Both fresh and frozen peas work well in this curry.
Mushroom matar is one of the best veggie curries to cook in the summer to make the most of in-season peas.
Why you'll love this mushroom matar recipe
- It's very easy to make using simple ingredients.
- You can make it as spicy as you want.
- Leftovers taste amazing, which makes mushroom matar an excellent choice for meal prep.
Ingredients and substitutions
Coconut oil — You can use any other kind of oil here. I don't recommend making mushroom matar oil-free because you'll be missing out on some pretty amazing flavours.
Onion — Dice the onion finely, so it cooks quickly. You can also blitz it in a food processor together with the garlic and ginger.
Garlic and ginger — Fresh garlic and ginger are always best in curries, but you can also use frozen or jarred versions. A garlic and ginger paste also works here.
Tomato paste — I like to add tomato paste to this mushroom curry to enhance the tomato flavour.
Fresh tomatoes — If you don't have any fresh tomatoes, you can substitute them with canned diced tomatoes.
Some other things you can add include dried fenugreek leaves, garam masala and red chilli (if you want your curry to be fiery).
Mushrooms — Chestnut (cremini) mushrooms are perfect for mushroom matar, but you can basically use just about any kind of mushrooms you have.
Peas — Both frozen and fresh peas are perfect for this mushroom and pea curry. If using frozen, there's no need to thaw the peas before adding them to the pot.
Coconut cream — This is optional but perfect if you want to transform the tomato-based sauce into something creamier.
How to make mushroom and pea curry
Stir in the garlic and ginger and continue to cook for 1-2 minutes until you can no longer feel the raw smell.
Next, add the tomato paste and fresh tomatoes. Turn up the heat to medium and cook for 2-3 minutes, stirring often, until the tomatoes start to break down.
Add the mushrooms and peas and stir to combine. Add the water, bring to a boil, then lower the heat and simmer, covered, for 10 minutes.
Stir in the coconut cream and simmer for 2-3 more minutes. If you want the mushroom matar to be drier, continue to simmer without a lid until it reaches your desired consistency.
Add the fresh coriander, season to taste and serve with roti, naan and/or rice.
Leftovers and storage of mushroom matar
- Leftovers will keep well in the fridge for up to 5 days. Store them in an airtight container.
- Reheat the curry on the stovetop or in the microwave.
- You can freeze this mushroom and peas for up to 3 months in a freezer-safe container. Thaw it overnight in the fridge before reheating.
Recipe notes and tips
- Fresh peas often need to be cooked longer than frozen ones. You can also cook them separately until slightly tender before adding them to the curry.
- Add some chopped red chilli with the garlic and ginger for a fiery curry.
- Stir in half a teaspoon of garam masala right at the end for extra flavour.
If you liked this mushroom matar recipe, you might also like some of my other easy vegan recipes with mushrooms:
- Creamy Oyster Mushroom Soup
- Vegan Leek and Mushroom Pasta
- Vegan Mushroom and Pea Risotto
- Easy Vegan Mushroom Stroganoff
- Vegan Goulash with Mushrooms and Potatoes