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.
Ingredients
Units
- 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
Instructions
- 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.
- In the same skillet, add the cumin seeds over medium heat. When they sputter, add the onion. Cook 6 minutes until softened.
- Add garlic and ginger, cook 1 minute. Add the pureed tomatoes and cook 7 minutes until thick and the oil separates.
- Stir in the coriander, ground cumin, turmeric, chili powder, and salt. Cook 1 minute until fragrant.
- Return the mushrooms to the skillet. Add the water and simmer 8 minutes until the sauce thickens and coats the mushrooms.
- Add the frozen peas and cook 3 minutes. Stir in the garam masala and butter.
- 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