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    Home » Curry Recipes » Mushroom Matar Butter Masala – How to Make Mushroom Peas Butter Masala Recipe

    Last Updated: July 17, 2020 | First Published on: April 6, 2017 by Hari Chandana Ponnaluri

    Mushroom Matar Butter Masala – How to Make Mushroom Peas Butter Masala Recipe

    744 shares
    Jump to Recipe - Print Recipe

    mushroom matar makhani, how to make mushroom peas butter masala recipe

    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

    Hari Chandana Ponnaluri
    A rich and delicious Indian curry made with mushrooms, green peas, cashews and spices.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Course Side Dish
    Cuisine Indian
    Calories 863 kcal

    Ingredients
      

    • 250 grams Mushrooms (approx. 12 -13)
    • 1 cup Green Peas
    • 2 heaped cups Chopped Tomatoes (approx. 3 medium tomatoes)
    • 1 medium Onion
    • ¼ cup Cashews (17-18)
    • 1 cup Water
    • 4 tbsp Butter
    • 1 - 1.5 tsp Ginger Garlic Paste
    • ½ tsp Cumin Seeds
    • 3 Cloves
    • 3 Cardamom Pods
    • 1 small piece Cinnamon Stick
    • 1 Bay Leaf
    • 1 tsp Red Chilli Powder
    • ½ tsp Kasoori Methi
    • 2 tbsp Milk /Fresh Cream
    • ½ tsp Garam Masala
    • ⅛ tsp Turmeric
    • ¼ tsp Cumin Powder
    • ½ tsp Coriander Powder
    • ½ - 1 tsp Sugar (optional)
    • Salt to taste
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    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: 863kcalCarbohydrates: 58gProtein: 25gFat: 64gSaturated Fat: 32gCholesterol: 125mgSodium: 512mgPotassium: 1681mgFiber: 16gSugar: 21gVitamin A: 3330IUVitamin C: 74.3mgCalcium: 144mgIron: 8.1mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Mushroom Peas Butter Masala Recipe Video:

    Mushroom Matar Butter Masala Recipe with Step by Step Photos:

    mushroom peas butter masala recipe

    • Soak the cashews in hot water for 20 – 30 minutes.

    how to make peas mushroom gravy recipe, indian mushroom recipes

    • Grind the chopped tomatoes and soaked cashews into a smooth puree and keep it aside.

    how to make matar mushroom curry, indian curry recipes

    • 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.

    recipe for mushroom matar gravy curry, indian gravy curry recipes, side dish for roti

    • 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.

    mushroom peas curry recipe, indian peas recipes, veg curry recipes for chapati

    • Now add the sliced mushrooms, peas and salt and mix well.

    matar butter masala recipe, restaurant style gravy recipe for roti

    • Add water, cover and cook over a medium flame until the pieces are cooked.

    restaurant style mushroom peas butter masala recipe with step by step photos and video

    • 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.
    744 shares

    Filed Under: Curry Recipes, Video Recipes Tagged With: gravycurry, peas

    Reader Interactions

    Comments

    1. R says

      April 06, 2017 at 4:54 am

      Looks delicious!!

      Reply
      • Hari Chandana Ponnaluri says

        April 06, 2017 at 4:58 am

        Thank you! 🙂

        Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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