Creamy matar mushroom curry is a dish that brings together texture, flavour and richness in every spoonful. The soft bite of mushrooms and the slight sweetness of green peas come alive when simmered in a luscious tomato and cashew based gravy. It is a vegetarian dish that feels indulgent without being heavy and is surprisingly simple to make at home.
The creamy consistency of the curry comes from blended cashews, which not only add thickness but also give the dish a pleasant richness without the need for heavy cream. The gravy is spiced with gentle aromatics like cumin, ginger, coriander powder and garam masala, making it suitable for both lunch and dinner.
This curry pairs well with a range of sides. You can serve it with steamed basmati rice, jeera rice or soft chapatis. It also tastes great with naan or paratha. Whether you are looking to impress guests or just want something different for a weeknight meal, this dish offers the best of both worlds, comfort and flavour. Let us make this creamy matar mushroom curry in five easy steps.
Step 1: Soak cashews and prep vegetables
Soak ten to twelve cashews in warm water for fifteen to twenty minutes. Meanwhile, clean and slice two cups of button mushrooms. You will also need three fourth cup of green peas. If using frozen peas, rinse and keep them ready. Chop two tomatoes and one onion. Grate or crush one teaspoon of ginger and two cloves of garlic. Once the cashews are soft, blend them with a little water into a smooth paste.
Step 2: Sauté the aromatics and base ingredients
Heat two tablespoons of oil or ghee in a pan. Add one teaspoon of cumin seeds and let them crackle. Add the chopped onions and sauté until golden brown. Now add the ginger garlic paste and sauté for another minute. Next, add the chopped tomatoes along with a pinch of salt. Cook until the tomatoes turn soft and the oil starts to separate. This forms the flavourful base of the curry.
Step 3: Add the spices and cashew paste
To the cooked onion tomato mixture, add half a teaspoon of turmeric powder, one teaspoon of coriander powder, and half a teaspoon of red chilli powder. Stir well and cook for two minutes to bring out the aroma of the spices. Now add the cashew paste and cook the mixture on low flame for another two to three minutes until it turns thick and creamy. Stir continuously to prevent sticking.
Step 4: Add mushrooms and green peas and simmer
Add the sliced mushrooms and green peas to the creamy masala base. Mix gently so the vegetables are well coated with the gravy. Add about one and a half cups of water or as needed for desired consistency. Cover the pan and let the curry simmer on medium heat for eight to ten minutes or until the mushrooms are tender and the peas are cooked. Check the salt and adjust if needed. Add half a teaspoon of garam masala before turning off the heat.
Step 5: Serve warm with rice or flatbreads
Once the curry is done, let it rest for a few minutes before serving. Garnish with fresh coriander leaves. Serve it hot with steamed rice, chapati, roti or naan. You can also pair it with pulao or paratha for a more festive meal. It tastes even better the next day as the flavours develop further.
Creamy matar mushroom curry is a great way to enjoy everyday vegetables in a rich and satisfying form. The soft mushrooms, the pop of peas and the creamy cashew base make it a go to dish when you want something warm and wholesome. With just a few pantry ingredients and seasonal produce, you can prepare a dish that feels restaurant style but is made right at home.