Seared Mushroom Matar Curry

This is our answer to the idea that a vegetarian curry is a compromise. Cremini mushrooms, seared hard until deeply browned, bring a savory richness that most vegetable curries struggle to deliver. Simmered with green peas in a tomato-onion gravy fragrant with cumin, coriander, and garam masala, this is a curry that satisfies in the way you want a curry to satisfy: warm, rich, and deeply flavored from a relatively short ingredient list.

The single most important step is browning the mushrooms properly before they go into the gravy. Do not stir them for the first four minutes. Mushrooms release a lot of water, and if you move them around too early, they steam instead of sear and you lose all that caramelized flavor. Let them sit until the bottoms are dark golden, then flip. The gravy itself follows the classic Indian template: bloom cumin seeds in hot oil, cook onions until soft, add ginger-garlic paste, cook down the tomatoes until the oil separates, then layer in the ground spices. A tablespoon of butter stirred in at the end gives the sauce a glossy finish that tastes like it simmered twice as long as it did. Serve with roti for scooping or over steamed basmati rice.

Sear the Cremini Mushrooms Hard Before Building the Curry

Heat vegetable oil in a large skillet over medium-high heat and add the quartered cremini mushrooms. Let them cook untouched for a full 4 minutes until they develop a solid brown sear on one side, then stir and cook 3 more minutes until golden all over. This step drives off moisture and creates the savory, meaty backbone that sets this curry apart from watery vegetable stews.

Cook the Tomato-Onion Masala Until the Oil Separates

In the same skillet, let the cumin seeds sputter in the hot oil, then cook the onion for 6 minutes until soft. Add garlic and ginger, followed by the pureed tomatoes. Cook this masala for a full 7 minutes until it thickens and you see oil pooling around the edges. That separation is the signal that the raw tomato taste has cooked out. Stir in the coriander, ground cumin, turmeric, and Kashmiri chili powder, then return the mushrooms with a half cup of water.

Finish with Peas, Garam Masala, and a Knob of Butter

After simmering the mushrooms in the sauce for 8 minutes, add the frozen peas and cook just 3 minutes so they stay bright green. Stir in the garam masala and a tablespoon of butter right at the end. The butter enriches the gravy and gives it a glossy finish. Top with chopped cilantro and serve with roti or steamed rice.

Seared Mushroom Matar Curry

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• Author: Honest Cooking
• Total Time: 35 minutes
• Yield: 4 servings

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Description

Mushroom matar is the vegetarian Indian curry that earns its place at the table through sheer savoriness. Mushrooms bring a meatiness that most vegetable curries lack, and simmered with peas in a tomato-onion gravy, they make something that is genuinely satisfying rather than just filling. It comes together quickly and punches well above its humble ingredient list.

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Ingredients

Units USM

• 1 lb cremini mushrooms, quartered
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, pureed
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon Kashmiri chili powder
• 1 teaspoon garam masala
• 1 teaspoon kosher salt
• 1/2 cup water
• 1 cup frozen peas
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon unsalted butter

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Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 4 minutes until browned on one side. Stir and cook 3 more minutes until golden all over. Remove and set aside.
2. In the same skillet, add the cumin seeds over medium heat. When they sputter, add the onion. Cook 6 minutes until softened.
3. Add garlic and ginger, cook 1 minute. Add the pureed tomatoes and cook 7 minutes until thick and the oil separates.
4. Stir in the coriander, ground cumin, turmeric, chili powder, and salt. Cook 1 minute until fragrant.
5. Return the mushrooms to the skillet. Add the water and simmer 8 minutes until the sauce thickens and coats the mushrooms.
6. Add the frozen peas and cook 3 minutes. Stir in the garam masala and butter.
7. Garnish with cilantro and serve with roti or rice.

Notes

• Searing the mushrooms hard before building the curry is crucial — it drives off moisture and develops the savory, meaty flavor that makes this dish work.
• Do not stir the mushrooms for the first 4 minutes. They need uninterrupted contact with the hot pan to brown properly instead of steaming.
• Adding a tablespoon of butter at the end enriches the sauce and gives it a glossy finish.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 7
• Sodium: 620
• Fat: 12
• Carbohydrates: 22
• Fiber: 5
• Protein: 8
• Cholesterol: 10

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.

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