Matar Mushroom Makhani
Meaty browned mushrooms and sweet peas in a silky makhani sauce. A quick vegetarian curry with real depth.
Made with Makhani (butter masala) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.06 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 the oil in a wide frying pan over a high heat. Fry the mushrooms in a single layer for 6 to 7 minutes, without stirring too much, until deep brown. Season with salt.
6 min 40 s - 2
Add the cumin seeds and cook for 30 seconds until they sizzle.
0 min 30 s - 3
Pour in your ready made makhani base (see the base recipe) with 100 ml water. Bring to a simmer and cook for 8 minutes.
8 min - 4
Stir in the peas, cream and garam masala and cook for 3 minutes until the peas are tender.
3 min - 5
Add the lemon juice, taste and season.
- 6
Scatter over the coriander and serve with rice.
Tips
- Do not salt the mushrooms until they have browned, as salt draws out water and stops them frying.
- Fry them in two batches if your pan is small. A crowded pan steams them grey.
- Add a handful of spinach with the peas for extra greens.
Storing and freezing
Keeps 3 days in the fridge, cooled within 2 hours. Reheat until steaming hot all the way through. Mushrooms go soft when frozen, so eat fresh.
Questions
Can I use any mushrooms?
Yes. Button, chestnut or portobello all work. Cut larger ones into thick pieces so they stay meaty.
Can I use fresh peas?
Yes. Fresh or frozen peas both work. Fresh need about 5 minutes, frozen need 3.
Can I make it dairy free?
Yes. Use a base made with oil and swap the cream for coconut cream.
More made with makhani (butter 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.