Mushroom Matar (Indian Mushroom and Pea Curry)
This week, we take you to India with our recipe for Mushroom Matar. Vegetarian curries with thick and creamy gravies are common in the cuisine of North India where a rich variety of vegetables is available year round. Our curry is made with soft mushrooms, crisp green peas, plus a ton of aromatics and warm spices and is traditionally served alongside Indian bread, such as roti or naan, or rice.
For more global recipes, try Moroccan Quinoa, Beet, Carrot Salad or Brown Rice Congee, Egg, Roasted Mushrooms.
Mushroom Matar (Indian Mushroom and Pea Curry)
Our vegetarian Mushroom Matar is a thick and creamy curry made with soft mushrooms, crisp green peas, plus a ton of aromatics and warm spices.
Serving size: 1/2 cup, Makes 8 servings
Ingredients
| 2 tablespoons olive oil |
| 1/4 cup diced Spanish onions |
| 1 clove garlic, minced |
| 1 teaspoon fresh minced ginger |
| 3/4 teaspoon chili powder |
| 3/4 teaspoon garam masala |
| 1/8 teaspoon ground cinnamon |
| 1/8 teaspoon ground cardamom |
| 1/8 teaspoon ground turmeric |
| 1/2 cup canned crushed tomatoes, no salt added |
| 1 1/2 pounds whole button mushrooms, cleaned and trimmed |
| 3/4 cup frozen green peas |
| 2 tablespoons heavy whipping cream |
| 1/2 teaspoon salt |
| 1/4 cup freshly chopped cilantro |
Instructions
- Heat olive oil in a heavy heavy-bottomed pot over medium-low heat. Add onion, garlic, ginger, chili powder, garam masala, cinnamon, cardamom, and turmeric. Saute 3-4 minutes until onions have softened and mixture is fragrant.
- Add tomatoes and simmer until sauce has thickened.
- Add mushrooms. Mushrooms will release moisture. Cook until all the liquid has evaporated, stirring frequently, about 20 minutes. Stir in cream and salt. Add peas and simmer just until peas are hot.
- Garnish with cilantro prior to serving.
Nutrition information per serving: 85 calories, 5.5 g fat, 1.5 g saturated fat, 5 mg cholesterol, 170 mg sodium, 7.5 g carbohydrates, 3.5 g sugar, 2.5 g fiber, 4 g protein
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