Mushroom Matar Masala with mushrooms and peas in an easy and creamy tomato curry sauce you make in the blender! It is a versatile Indian curry that is ready in about half an hour. This post was originally published on August 19, 2016.
This mushroom and curry of peas is easy, delicious and perfect for weekdays. Masala means many things in Indian cuisine. It can be a mixture of dry spices, a mixture of wet spices or a Masala sauce that can be used to create a dish. This Masala sauce is combined with golden mushrooms and green peas to prepare a delicious curry of mushroom peas. I add some spinach or vegetables and chickpeas for proteins.
Make the sauce more creamy with more anachds, add vegan butter to prepare the makhani sauce or butter. You can also check the heat, making it more spicy or milder, to taste. Matar sauce Masala with mushrooms and peas is a satisfactory and tasty meal.
Serve this dish on rice or cooked cereals, with focaccia or toast for snack or breakfast. It is an easy recipe with only 20 minutes of active cooking time, then let it cook on low heat so that the flavors can merge.
This recipe was originally written with a mixed sauce. Before the more I prepared the mixed sauces because they are reduced all the cutting time. But you can finely cut the aromatic and use it instead.
Matar mean peas and you can use less or more peas for preference. This simple Masala sauce also works well with any vegetable or oven tofu, soy curls, chickpeas or lentils.
To prepare the walnut -free sauce, use pumpkin seeds, silk tofu, non -dairy yogurt without sugar, full fat coconut or coconut cream instead of the anacardi.
Because you will love Matar Masala mushrooms
- Abundant tomato curry sauce, creamy with mushrooms and sweet peas
- chickpeas for proteins or use your favorite plant -based protein
- Tons of garlic flavor, ginger, green chilli and garam Masala
- versatile! Cream, spicy, consistency and proteins are all adjustable to your tastes.
- Of course gluten -free and soy without an easy walnut option
Other Curry of North India
- 3/4 cup red onion, chopped
- 5 cloves garlic
- 1 thumb ginger
- 1 Warm green kilos like Serrano or Indian , Remove the seeds to reduce heat if necessary
- 1 teaspoon oil
- 2 large tomatoes
- 1/4 cup Alsow raw, Immersed for 15 minutes if necessary, use 1/3 of cup for more creamy sauce
- 1 teaspoon Masala rooms
- 1/2 teaspoon paprika
- 1 teaspoon Dry Greek Fengia leaves, Kasuri Methi
- 6 to 8 Oz white sliced mushrooms, O Creminini or Baby beautiful, sliced thin 1-2 mm
- 15 ounce chickpea can, drained and rinsed, or 1 1/2 cooked cooked cups
- 3/4 cup or more peas
- 1/2 teaspoon or more rooms
- 1/4 teaspoon or more sugar
- 1 cup chopped spinach, optional
- Cayenne, preference
- Cilando, outline
Prevent the screen from becoming dark
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Blend the onion, garlic, ginger and green chilli With a few tablespoons of water in a puree in a blender.
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Heat the oil In a large pan over medium heat. Add the puree above. Cook for 5-7 minutes or until the smell of the onion is raw. Mix occasionally.Alternatively, finely cut the onion, ginger, garlic and green chilli pepper. Add to the oil and cook for 5-6 minutes until the onion is translucent. Then proceed.
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In the meantime, mix the Tomatoes and Anacardi in the same blender until smooth. Mix for two 1 minute cycles, then the anacardi are mixed. Add a few tablespoons of water if necessary. We want a thick tomato puree so that the tomatoes can roast and deepen the flavor. . Add the Tomato mixture, Garam Masala, Paprika and Fieno Greco to the pan. Cook for 2-3 minutes, stirring occasionally.
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Add mushrooms, chickpeas, other vegetables (optional, You can add carrots of peppers etc.)1/2 cup of water, salt and sugar. Mix well.
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Cover and cook for 10 minutes or until the mushrooms are cooked by preference. Check, among other things, if you are inspiring too much or by twisting. Add more water if necessary. Fold peas AND spinach If you use, add water to season the consistency, taste the salt and heat. I usually add a little Cayenne. Bring to a boil, 1-2 minutes and turn off the heat. Garnish Cilando And serve on rice, cooked cereals or with focaccia.
Green for Pot Perinant See here
To prepare the walnut -free sauce, instead use pumpkin seeds, silk tofu, non -dairy yogurt without sugar or coconut cream.
Fenza Greek leaves replace: use a teaspoon of 1/4 of Greek hay seed powder instead of 1 teaspoon of Greek hay leaves, if necessary. If you have seeds, grind and use a teaspoon of 1/4 of the soil. Or use 1/4 teaspoon of mustard on the ground
Calories: 209Kcal, Carbohydrates: 29G, Protein: 11G, Fat: 7G, Saturated fat: 1G, Polynsaturo fat: 2G, Monolysatuine fat: 3G, Trans fat: 0.01G, Sodium: 639mg, Potassium: 644mg, Fiber: 9G, Sugar: 6G, Vitamin A: 1563Iu, Vitamin C: 26mg, Soccer: 73mg, Iron: 3mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients
- aromatic – The aromatic puree gives the Matar sauce Masala its first layer of flavor. You will use: onion, garlic, ginger and green chilli pepper. You can also use finely chopped aromatics.
- oil – Save.
- tomato – adds Umami, color and flavor to the sauce.
- Andrachi – To make the sauce creamy. You can use pumpkin seeds, silk tofu, non -dairy yogurt without sugar or coconut cream instead for walnuts.
- land spices – This curry gets a lot of flavor from Garam Masala, Paprika and Greek hay dried in the sauce. Don’t have the Greek fenone, omitted.
- mushrooms – Add a fleshy consistency. Use white mushrooms, creams or beautiful baby. Cut them thin so that they cook quickly.
- chickpeas – You can use in box or cooked. Drain and rinse before using. You can use other proteins, such as the Croccato tofu, the cooked soy curls or the substitute for the vegan chicken of choice. Other white beans will also work well.
- peas – Matar means peas, so they are crucial in this sauce! Fresh or frozen peas. You can use more or less, by preference.
- salt and sugar – It brings out all the other flavors.
- spinach – You can use any width green you like or omit if you don’t want vegetables in your Matar Masala.
- Cayenne – This is optional and you can use minor or taste.
- Cilando – by outline. The freshness contrasts so well with the rich curry!
💡Tips
- The recipe requires dried greek leaves, but you can use any form of Greek hay you like. Use a 1/4 1/4 hay seed powder of leaf leaves, if necessary. If you have seeds, grind and use a teaspoon of 1/4 of the soil.
- The mixing in the round will help Anacardi’s mixture become beautiful and creamy. You really want it smooth and not at all grainy.
- For the instant version, see here
How to prepare mushroom marsala matar
Blend the onion, garlic, ginger and green chilli With a few tablespoons of water in a puree in a blender.
Heat the oil In a large pan over medium heat. Add the puree above. Cook for 5-7 minutes or until the smell of the onion is raw. Mix occasionally.
Alternatively, finely cut the onion, ginger, garlic and green chilli pepper. Add to the oil and cook for 5-6 minutes until the onion is translucent. Then proceed.
In the meantime, mix the Tomatoes and Anacardi in the same blender until smooth. Mix for two 1 minute cycles, then the anacardi are mixed.
Add the Tomato mixture, Garam Masala, Paprika and Fieno Greco to the pan. Cook for 2-3 minutes, stirring occasionally.
Add Mushrooms, chickpeas, other vegetables, 1/2 cup or more water, salt and sugar. Mix well.
Cover and cook for 10 minutes or until the mushrooms are cooked by preference. Check between, if the mixture thickens too much, add some water. Fold in peas AND spinach Add water to adjust the consistency, season the salt and heat flavor. I usually add a little Cayenne.
Bring to a boil, 1-2 minutes and turn off the heat. Garnish Cilando And serve on rice, cooked cereals or with focaccia.
What to serve with Mushroom Matar Masala
Serve Masala matar on rice, cooked cereals or with focaccia or gluten -free focaccia.
Frequent questions
Mushal mushroom matar is naturally gluten -free and soy without soy.
To prepare the walnut -free sauce, instead use pumpkin seeds, silk tofu, non -dairy yogurt without sugar or coconut cream.
