Creamy Mushroom Matar Masala (Mushroom and Peas)

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Jump to RecipeA large bowl of mushroom masala next to white rice.

Mushroom matar masla in a creamy mushroom and pea dish that is packed with aromatic spices and warming Indian flavors in a creamy delicious sauce. It is a great weeknight meal or addition to an Indian spread.

What Type of Mushrooms To Use in a Masala

The best type of fresh mushrooms to use in this masala are cremini or baby bella mushrooms. These are easy to find and cook down really well in the sauce. I also find that these mushrooms pair with the peas very nicely. You could also use white button mushrooms or chop up whole portobello mushrooms. I would avoid maitake or oyster mushrooms in this recipe. Those tend to be a little tough for this creamy mushroom curry.

Is Masala Spicy?

Masala is more of a warming spice than a heat spice. I would say this masala recipe has medium heat. You can add in more chili pepper if you are looking to increase the spice levels.

Can This Mushroom Matar Masala be Vegan?

Yes! The only dairy in this mushroom curry recipe is the heavy cream. You can easily swap this out for a plant based soy cream, cashew cream, or a full-fat coconut milk.

A bowl of mushroom matar masala with a side of rice.

How to Serve and Store Mushroom Masala

Masala is traditionally served along side your choice of rice. It can also be served with bread such as naan or roti.

If you want to store this for later, place the masala in an airtight container in the fridge for 3-5 days. I like to keep the rice in a separate container. You can warm them up in the microwave or on the stove.

Tips to Make the Best Mushroom Masala

  • Make it extra creamy. If you want more creamy sauce in your recipe consider adding in double the tomatoes and cream. You may need to adjust the spices a little bit but this should give you a nice extra creamy base for this mushroom masala recipe.
  • Mix up the vegetables. If you want to add more plants to this meal consider adding on some bell peppers. Just cook them with the mushrooms. You could also swap out the peas for beans. Kidney beans work great in this recipe.
  • Adjust the spice levels. The main ingredient that gives this dish its flavor is all of the Indian spices used. This is really where you can adjust to make it your own. If you only have cumin seeds instead of cumin powder you can use that. If you don't like heat you can reduce the chili powder. To up the anti-inflammatory properties of the dish, add in some extra turmeric powder and black pepper.

Other Indian Recipes You Might Enjoy

If you are looking for other vegetarian Indian dishes you should try this creamy saag aloo recipe or this black lentil dal.

Creamy Mushroom Matar Masala (Mushroom and Peas)

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  • 2 tbsp olive oil or butter
  • 1 yellow onion, diced
  • 8 oz mushrooms, sliced (cremini mushrooms or baby bella)
  • 2 inch piece of ginger, grated
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • 1 tsp ground cumin powder
  • 1 tsp ground coriander powder
  • 1/2 tsp Kashmiri red chili powder*
  • 1/2 tsp garam masala
  • 1/2 tsp ground turmeric
  • 2 tbsp tomato paste
  • 1 (14oz) can of crushed or diced tomatoes
  • 1 cup of water
  • 1 cup green peas (fresh or frozen)
  • 3-4 tbsp heavy cream
  • fresh cilantro leaves, for topping
  • rice, for serving*


  1. If you need to make rice, you can start that now. Use about 1 cup of uncooked rice for this meal. Cook according to the package instructions.
  2. In a large saute pan, heat oil or butter over medium-high heat. Add your onion and sliced mushrooms and cook until onions have softened and mushrooms are slightly starting to brown. About 6 minutes.
  3. Add in your garlic, ginger, and all the spices and cook for an additional 2 minutes. Then mix in the tomato paste and cook for another 2 minutes or until tomato paste has slightly darkened.
  4. Now add in your tomatoes and water. Stir and mix everything together making sure nothing is sticking to the bottom. Bring it to a simmer and let simmer over low heat for 10-12 minutes or until tomatoes start to break down. If using diced tomatoes, use the back of your spoon to mash them into the sauce.
  5. Mix in peas. If you are using frozen peas, cook until defrosted, about 2 minutes. Remove from the heat and stir in your cream. Taste and adjust for seasoning.
  6. Serve with your rice or naan.


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