Mushroom Matar Butter Masala Recipe with step by step photos – An easy and delicious Indian curry made with mushrooms, peas, tomato cashew puree and some spices.
If you are looking for more Curry Recipes then do check Tofu Butter Masala, Meal Maker Gravy Curry, Baingan Bharta, Saag Aloo Recipe, Shahi Paneer Recipe, Aloo Palak Gravy and Paneer Palak Bhurji.
Mushroom Peas Butter Masala Recipe
A rich and delicious Indian curry made with mushrooms, green peas, cashews and spices.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Calories: 863kcal
Ingredients
- 250 grams Mushrooms (approx. 12 -13)
- 1 cup Green Peas
- 2 heaped cups Chopped Tomatoes (approx. 3 medium tomatoes)
- 1 medium Onion
- 1/4 cup Cashews (17-18)
- 1 cup Water
- 4 tbsp Butter
- 1 - 1.5 tsp Ginger Garlic Paste
- 1/2 tsp Cumin Seeds
- 3 Cloves
- 3 Cardamom Pods
- 1 small piece Cinnamon Stick
- 1 Bay Leaf
- 1 tsp Red Chilli Powder
- 1/2 tsp Kasoori Methi
- 2 tbsp Milk /Fresh Cream
- 1/2 tsp Garam Masala
- 1/8 tsp Turmeric
- 1/4 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 1/2 - 1 tsp Sugar (optional)
- Salt to taste
Instructions
- Soak the cashews in hot water for 20 - 30 minutes.
- Grind the chopped tomatoes and soaked cashews into a smooth puree and keep it aside.
- Heat butter in a pan, add the cumin seeds, bay leaf, cardamom, cloves and cinnamon and fry until they are fragrant.
- Then add the ginger garlic paste and fry until the raw smell disappears.
- Add the chopped onions and fry until light brown color.
- Pour the prepared tomato & cashew puree to it. Add the red chilli powder, cumin powder, coriander powder, chilli powder and turmeric. Combine well.
- Stir and cook till the melted butter starts leaving the sides of the pan.
- Now add the sliced mushrooms, peas and salt and mix well.
- Add water, cover and cook over a medium flame until the pieces are cooked.
- When they are done, add the sugar and garam masala and cook for a minute.
- Add the crushed kasoori methi and combine well. Turn off the flame and add the milk or fresh cream. Mix everything well.
- Serve hot with rice or roti.
Notes
- Use less or more sugar depending on the sourness of the tomatoes. Or you can skip the sugar if you want.
- Different vegetables can also be added.
Nutrition
Calories: 863kcal | Carbohydrates: 58g | Protein: 25g | Fat: 64g | Saturated Fat: 32g | Cholesterol: 125mg | Sodium: 512mg | Potassium: 1681mg | Fiber: 16g | Sugar: 21g | Vitamin A: 3330IU | Vitamin C: 74.3mg | Calcium: 144mg | Iron: 8.1mg
Mushroom Peas Butter Masala Recipe Video:
Mushroom Matar Butter Masala Recipe with Step by Step Photos:
- Soak the cashews in hot water for 20 – 30 minutes.
- Grind the chopped tomatoes and soaked cashews into a smooth puree and keep it aside.
- Heat butter in a pan, add the cumin seeds, bay leaf, cardamom, cloves and cinnamon and fry for a min or until they are fragrant.
- Then add the ginger garlic paste and fry until the raw smell disappears.
- Add the chopped onions and fry until light brown color.
- Pour the prepared tomato & cashew puree to it. Add the red chilli powder, cumin powder, coriander powder, chilli powder and turmeric. Combine well.
- Stir and cook till the melted butter starts leaving the sides of the pan.
- Now add the sliced mushrooms, peas and salt and mix well.
- Add water, cover and cook over a medium flame until the pieces are cooked.
- When they are done, add the sugar and garam masala and cook for a minute.
- Add the crushed kasoori methi and combine well. Turn off the flame and add the milk or fresh cream. Mix everything well.
- Serve hot with rice or roti.
Looks delicious!!
Thank you! 🙂