Vegan Masala Recipe
Mushroom Matar Masala (Mushroom Pea curry)
Browned mushrooms and sweet peas simmer in a smooth tomato-cashew masala in this homely mushroom matar. The gravy is creamy, the vegetables stay distinct and every bite is deeply savoury.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This Mushroom Matar Masala is a comforting curry that brings together tender mushrooms and peas in a luscious tomato sauce. It’s a delightful dish that’s simple to prepare yet layered with warm spices.
Serving idea
Best served simply
Serve alongside steamed rice or warm naan for a fulfilling meal.
Recipe-specific guidance
Why this method works
Mushrooms are cooked until their released moisture evaporates before peas and chickpeas finish in the masala. This keeps the sauce concentrated and allows the savoury mushroom flavour to remain distinct from the tomato and spices.
Cues to watch for
- •Use a wide pan so the mushrooms sizzle instead of boiling in their own liquid.
- •The tomato base should be darker, thick and no longer smell raw.
- •Add peas late enough that they stay green and retain a little bite.
Useful substitutions
- •Chestnut, cremini or white mushrooms all work; slice them to an even thickness.
- •Frozen peas can go straight into the simmering sauce.
- •Leave out spinach or add it only at the end so it does not release excess water.
Storage and reheating
Refrigerate for up to two days and reheat until piping hot. Use only a small splash of water because mushrooms release more moisture as they warm.
Cook the recipe
Method
- 1
Blend 3/4 cup chopped red onion, 5 cloves garlic, 1 inch peeled ginger, and 1 hot green chili with a few tablespoons of water until smooth.
- 2
Heat 1 tsp oil in a large skillet over medium heat. Add the onion-garlic-ginger puree and cook for 5 to 7 minutes, stirring occasionally, until the raw smell of onion has disappeared.
- 3
In the same blender, blend 2 chopped tomatoes and 1/4 cup cashews until smooth, adding water if necessary to achieve a thick purée. This allows the flavors to intensify as it cooks.
- 4
Add the tomato-cashew mixture, 1 to 2 tsp garam masala, 1 tsp paprika, and 1 tsp dried fenugreek leaves to the skillet. Stir and cook for 2-3 minutes.
- 5
Introduce 6 to 8 oz sliced mushrooms, 15 oz drained chickpeas, and 1/2 cup water along with 1/2 tsp salt and 1/4 tsp sugar. Mix well.
- 6
Cover and simmer for 10 minutes, checking occasionally to prevent scorching. If the mixture thickens too much, add more water as needed.
- 7
After 10 minutes, taste and adjust salt, spice (adding cayenne if desired), and consistency with more water. Stir in 3/4 cup peas and 1 cup chopped spinach if using. Bring to a gentle boil for 1-2 minutes before removing from heat.
- 8
Garnish with fresh cilantro and serve warm over rice, grains, or alongside flatbread.
A few useful notes
Notes
- This dish should have a creamy texture with the vegetables retaining some bite. Leftovers keep well in the fridge for up to three days; reheat gently on the stove, adding a bit of water if needed.
- Adjust the sauce thickness by adding water in small quantities as needed. The flavors develop further upon sitting, making it an excellent choice for meal prep.
Gather everything first
Ingredients
- 3/4 cup red onion, chopped
- 5 cloves garlic
- 1 inch ginger, peeled
- 1 hot green chili, such as Serrano or Indian, seeds removed for less heat if desired
- 1 tsp oil
- 2 large tomatoes, chopped (or 14 oz can of diced tomatoes)
- 1/4 cup raw cashews (soaked for 15 minutes if needed; 1/3 cup for a creamier sauce)
- 1 to 2 tsp garam masala
- 1 tsp paprika
- 1 tsp dried fenugreek leaves (kasuri methi)
- 6 to 8 oz sliced white mushrooms (or cremini or baby bella, thinly sliced)
- 15 oz can of chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 3/4 cup peas, fresh or frozen
- 1/2 tsp salt, or to taste
- 1/4 tsp sugar, or to taste
- 1 cup chopped spinach (optional)
- Cayenne pepper, to taste
- Fresh cilantro, for garnish
Topic hub
Explore Vegan Indian Curry Recipes
Browse the curated curry hub for related chickpea, dal, potato, tofu and vegetable recipes in one place.
Visit the curry hubLearn the technique
A UK Seasonal Vegetable Guide for Indian Cooking
A practical guide to choosing, storing and cooking seasonal UK vegetables with Indian spices throughout the year.
Beginner-Friendly Vegan Indian Recipes
Simple vegan Indian dishes perfect for beginners starting their cooking journey.
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.