Khumb Matar (Mushroom and Green Pea Curry)

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Khumb Matar (Mushroom and Green Pea Curry)

Khumb Matar (Mushroom and Green Pea Curry) is a traditional Indian recipe (from the Punjab) for a classic curry of mushrooms and green peas in a spiced onion and chilli base with cashew nuts. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mushroom and Green Pea Curry (Khumb Matar).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Indian Recipes

Khumb matar (मशरूम मटर मसाला) is a creamy vegetarian curry from India. Originally from the Punjab, it is now cooked, with variations, throughout India.

Ingredients:

1½ tbsp ghee, melted (or vegetable oil)
½ tsp cumin seeds
2 onions, finely grated
1 green chilli, stemmed and grated (I don’t usually de-seed, but you can)
1 tbsp ginger-garlic paste
2 tomatoes, blanched, peeled and de-seeded
30g (1 oz) cashew nuts (soaked in lukewarm water for 20 minutes and drained)
115g (4 oz) freshly-podded (or frozen) peas
225g (8 oz) mushrooms, thinly sliced
1 tsp garam masala
⅛ tsp ground turmeric
1 tsp ground coriander seeds
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp red chilli powder (or chilli flakes)
2 tbsp finely chopped coriander (cilantro) leaves
1 tsp lemon juice
Salt, to taste

Method:

Combine the tomatoes and soaked cashew nuts in a blender and process to a smooth puree.

Place a curry pan or wok over medium heat. Once hot add the ghee or oil and use to fry the cumin seeds for a few seconds. Now add the onions and chillies and fry, stirring frequently, until the onions are golden (about 8 minutes).

Stir in the ginger-garlic paste and stir-fry for 2 minutes then add the tomato and cashew paste, bring to a simmer and cook for 5 minutes, stirring frequently.

Scatter over the garam masala and chilli powder then stir to combine. Increase the heat slightly and continue cooking for 5 minutes.

At this point, stir in the peas and mushrooms, followed by the turmeric.

Continue cooking for 5 minutes, over medium heat, stirring frequently.

Cover the pan, reduce the heat to low and cook for 10 minutes, stirring frequently.

Finally, add the fenugreek leaves and the lemon juice. Adjust the salt to taste and mix well to combine.

Turn into a warmed serving dish, garnish with the fresh coriander and serve accompanied by rice and or flatbreads.