Mushroom Peas Masala/Mushroom Matar Masala

Mushrooms are healthy and nutritious for the body. They add great taste and texture to dishes. Served in a gravy / sauce base, they play well with Indian spices. They pair very nicely with peas to create a wonderful flavour combination. I also know that among vegetarians there are many who do not like mushrooms. The advantage of this mushroom masala curry dish is that the taste of mushrooms gets camouflaged in the onion-tomato gravy. You might actually like mushrooms served like this. Mushroom and peas form a winning dish – give it a try!

Recipe Details :
Serves: 3-4 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 2 cups mushrooms, sliced thin
  • 1 cup green peas
  • 1 big onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp ginger garlic paste
  • 1.5 tbsp cashews
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp Kitchen King masala
  • 1 tsp cumin seeds
  • 2 tsp oil
  • Salt to taste
  • Coriander leaves for garnish (optional)

Mushroom peas masala

Mushroom peas masala


  • Soak cashews in water for 15 mins. Using a mixer, blend into a smooth paste.
  • Separately, blend the tomatoes into a smooth paste and set aside.
  • Take a saucepan and add oil in it. Add the cumin seeds and let them splutter.
  • Add the chopped onions in it with a little bit of salt and ginger-garlic paste and sauté it till translucent.
  • Now add the tomato puree and let the mixture simmer on low flame till the raw taste of tomatoes goes away.
  • Once the mixture turns semi-dry, add in the cashew paste along with garam masla, red chilli powder, and Kitchen King powder. Add in 1/2 cup of water and let the gravy come to a boil.
  • Meanwhile dry sauté the mushrooms in a different pan. Let it shrink and release water. Once the mixture looks dry, and there’s no water in the pan, switch off the flame.
  • Now add the sautéed mushrooms and green peas into the cashew based gravy and add another 1/2 cup of water. Leave this gravy to simmer on low flame for 10 mins. Switch off the flame.
  • Finally add the coriander leaves as garnish. This gravy dish is best served with warm rice or rotis.


  • Make sure you sauté the mushrooms well. For an extra layer of flavour, you can add a little butter and toss the mushrooms in it once they dry out.
  • Mushrooms are great at absorbing flavours. Play with the spices to get a taste you like.

2 thoughts on “Mushroom Peas Masala/Mushroom Matar Masala

    • Interesting to know that. I like a bit of thickness in the gravy and hence I only stick to the cashew paste. Kitchen King gives the last punch – soo apart from rotis, even if you pair with dal-chawal, the hint of the masala tastes nice 🙂


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