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Rich matar mushroom curry with green peas in a velvety cashew gravy
TrendyTadka Editorial

Quick Matar Mushroom Curry (Rich Cashew & Tomato Gravy)

This Quick Matar Mushroom Curry pairs earthy browned cremini mushrooms with sweet frozen green peas in a luxurious, velvety tomato-cashew sauce. Ready in just 25 minutes using supermarket staples, it delivers the rich, comforting depth of North Indian dining without hours of simmering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings servings
Course: Dinner
Cuisine: Indian-American
Calories: 310
Ingredients Method

Ingredients
  

Mushrooms & Aromatics
  • 10 oz cremini baby bella mushrooms, wiped clean and halved (or quartered if large)
  • 2 tbsp ghee or neutral cooking oil
  • 1 medium yellow onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 green serrano chili slit lengthwise (optional for mild heat)
Velvety Sauce & Spices
  • 1/3 cup raw cashews soaked in boiling water for 10 minutes and blended with 1/4 cup water until silky
  • 1 cup canned tomato puree or crushed tomatoes
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp Kashmiri chili powder
  • 1/2 tsp garam masala
  • 1 tsp kosher salt
Vegetables & Finish
  • 1 1/2 cups frozen sweet green peas no need to thaw
  • 1 tbsp kasoori methi dried fenugreek leaves, crushed between palms
  • 2 tbsp chopped fresh cilantro
  • Warm naan or basmati rice for serving

Method
 

Instructions
  1. Heat 1 tablespoon of ghee in a large deep skillet over medium-high heat. Add the halved mushrooms and sear undisturbed for 3 minutes until deeply browned on the cut sides. Stir once and cook 2 minutes more. Transfer mushrooms to a plate and set aside.
  2. In the same skillet, add the remaining 1 tablespoon of ghee over medium heat. Add the chopped onion and sauté for 5 minutes until soft and golden.
  3. Add ginger-garlic paste and the slit green chili. Sauté for 1 minute until fragrant.
  4. Stir in coriander, cumin, turmeric, Kashmiri chili powder, and salt. Cook the spices in the oil for 30 seconds.
  5. Pour in the tomato puree. Cook for 4 to 5 minutes, stirring frequently, until the sauce thickens and oil begins to glisten at the edges.
  6. Pour in the blended silky cashew cream and 1/2 cup of water. Stir until velvety and smooth. Bring to a gentle simmer on medium-low.
  7. Add the seared mushrooms and frozen green peas into the sauce. Simmer gently for 4 minutes until the peas are tender and mushrooms are heated through.
  8. Crush the kasoori methi between your palms and stir into the curry along with the garam masala. Turn off heat.
  9. Garnish with fresh cilantro and serve with warm garlic naan or basmati rice.