Mushroom Matar Masala (Mushroom and Pea Curry)
Browned mushrooms and sweet peas in a spiced onion and tomato sauce, ready in about 30 minutes.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.05 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 1 tbsp of the oil in a wide frying pan over a high heat. Fry half the mushrooms for 5 minutes without moving them too much, until deep golden and their water has gone. Tip out and repeat with the rest.
5 min - 2
Lower the heat to medium. Add the other tablespoon of oil and the cumin seeds. Cook for 20 seconds until they sizzle.
- 3
Add your ready made ginger and garlic paste (see the base recipe) straight from frozen and cook for 1 minute, stirring, until the raw smell goes. Add the chopped tomato and cook for 3 minutes.
4 min - 4
Stir in your ready made curry base sauce (see the base recipe) and your homemade garam masala (see the base recipe). Bring to a simmer.
- 5
Return the mushrooms, add the peas and fenugreek leaves and simmer gently for 8 to 10 minutes, until the sauce clings to the mushrooms and the peas are hot. Add a splash of water if it thickens too much.
9 min - 6
Season with the salt and lemon juice. Scatter over the coriander and serve with rice or chapatis.
Tips
- Fry the mushrooms in batches without salt. Salt draws out water and stops them browning.
- Wipe mushrooms with a damp cloth rather than soaking them, as they absorb water.
- Add a little water at the end, 1 tablespoon at a time, if your curry base was very thick after thawing.
Storing and freezing
Keeps for 3 days in a covered container in the fridge, cooled within 1 to 2 hours. Freezes for up to 3 months. Reheat until steaming hot all the way through.
Questions
Is this curry vegan and gluten free?
Yes, with the ingredients as written. Check the label on your garam masala and fenugreek if you buy them ready made, as some blends contain wheat based fillers.
Can I use frozen mushrooms?
Fresh mushrooms brown better. If you use frozen, thaw and drain them well, then fry them dry in a hot pan until all the liquid has cooked off.
What can I add to make it creamier?
Stir in 3 tbsp of coconut cream at the end for a vegan creamy finish, or plain yoghurt if you eat dairy.
Which mushrooms work best?
Brown cap (chestnut) mushrooms give the best flavour and bite. Button mushrooms are fine, and a mix with a few oyster mushrooms adds texture.
More made with curry base sauce (onion and tomato)
Curried Red Lentil and Tomato Soup
GFDFEFMasala Beans on Toast
DFEFNFCurried Cod and Prawn Pie with Turmeric Mash
GFDFEFHyderabadi Lamb Dalcha (Lamb and Lentil Curry)
DFEFNFSee every dish made with curry base sauce (onion and tomato)
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.