Khumb Matar Karahi (Mushroom and Pea Karahi)
Meaty browned mushrooms and sweet peas in a bright tomato and ginger gravy, ready in half an hour.
Made with Karahi masala base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat half the oil in a wide pan over a high heat. Add half the mushrooms and cook for 5 minutes without stirring too much, until golden brown. Remove and repeat with the rest.
5 min - 2
Return all the mushrooms to the pan with the cumin seeds and cook for 1 minute.
1 min - 3
Pour in your ready made karahi masala base (see the base recipe) and bring to a simmer.
- 4
Cook for 8 minutes until thick, then stir in the peas and cook for 3 minutes more, until hot.
11 min - 5
Stir in the green chilli, half the ginger and the lemon juice.
- 6
Serve topped with the rest of the ginger and the coriander, with naan, chapatis or rice.
Tips
- Cook the mushrooms in batches. Crowding the pan makes them release water and turn grey instead of golden.
- Do not salt the mushrooms early. The base is already seasoned.
- Use brown cap mushrooms for the firmest bite. Button mushrooms work but are milder.
Storing and freezing
Cool within 1 to 2 hours. Keeps 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use other mushrooms?
Yes. Portobello, oyster or a mixed pack all work. Slice large ones into thick pieces so they stay meaty.
Can I use fresh peas?
Yes. Add fresh podded peas for 4 to 5 minutes at the end, until tender.
Is it vegan?
Yes, as written. It uses oil, with no dairy, egg, gluten or nuts.
More made with karahi masala base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.