Creamy Matar Mushroom Curry
Tender mushrooms and peas in a silky tomato-cream sauce spiked with ginger, garlic, and warm spices. Ready in under 30 minutes and naturally vegetarian.
- Total time
- 25 min
- Servings
- 4
- Calories
- 240
- Protein
- 8g
Ingredients
- 14 oz mushrooms, mixed (cremini, button, shiitake)
- 1.5 cups frozen peas
- 1 can (14 oz) canned crushed tomatoes
- ½ cup heavy cream or coconut milk
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- 1 whole onion, medium
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Halve the mushrooms. Slice the onion into thin half-moons.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high. Add onion and cook until soft and starting to brown, 4 minutes.
- 3
Stir in ginger-garlic paste and cook until fragrant, about 60 seconds, then add mushrooms.
- 4
Cook mushrooms 5 minutes, stirring occasionally, until they release liquid and soften.
- 5
Add crushed tomatoes, garam masala, and salt to taste. Simmer 4 minutes until flavors blend, then stir in cream and peas.
- 6
Heat through for 2 minutes, then top with cilantro. Serve over rice or with naan.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- cutting board
- chef's knife
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