Friday, 20 March 2015

Mushroom, Green Peas in Apricot and Cashew Gravy - Mushroom Matar Masala korma

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus. David Chang
In truth, we loathed  Mushrooms in any form or any kind. We never gave any importance to this white or brown fluffy vegetable, never cared about it. Once or twice I challenged myself to cook them but all the efforts went into vain. Maybe, a combination to inexperience in cooking or purely our taste buds weren't ready to accept the taste and texture of mushrooms, they went straight from the kadai and into the bin. It was painful ! It was almost absurd that we were not able to like this worthy mushrooms.

Well, miracles do happens, how and when we started liking them it's a long story, now we simply love Mushrooms, in every form. Whenever they appear at dinner table, only one slogan I hear " I'm lovin' it !"

I did not have any clue, how can I make them more tasty so we can enjoy them. Thank god for the advanced technology, delicious mushroom recipes are just a click away. I found thousands of recipes for Mushrooms, which I use now frequently with my own touch. While daughter never stop singing about Goji Berry, Mushroom and Sweet Potato soup, Son and husband swooning over Spicy Chestnut and Mushroom soup, but Achari Mushrooms has become family favourite. Daughter prepares them at home and at university too, in short, mushrooms are appearing from right, left and centre in our dishes.

I found many versions of Matar ( green peas ) Mushroom, dried sabzi or rich curry version. We like both, depending on our moods, time availability and occasions. For a quick lunch, simple sabzi version is perfect with daal, roti and salad or curry one, with paratha and salad fills you up.

Old habits, die hard ! I always get immense joy in making few changes in the recipe or experimenting for a little change in flavours, my mind always works overtime. Sometimes I succeed, definitely with todays recipe, it was win win situation.  I  pat myself

This Matar ( green peas ) and Mushroom curry, in short if I describe it's a finger licking good, and definitely not loaded with cream or butter. Lots of creaminess comes from the cashews and the mild apricots provides some sweetness to the dish. Ground onions and tomatoes provides lots of smoothness. Soft and earthy mushrooms, and fresh green peas perfectly blends with freshly ground whole spices. This rich yet healthy, protein packed curry surely worthy for all parties or a get together,  or just have it over the weekend with family, it's a delicious, aromatic and winning combination !

You will need :-

  • 250 g mushrooms ( I have used chestnut variety )
  • 200 g shelled peas or frozen
  • 25 g raw cashews
  • 5-6 dried apricots
  • Salt to taste
  • 1 big onion roughly chopped
  • 4-5 cloves garlic
  • 1 tbsp. minced ginger
  • 3-4 green chillies
  • 2 medium tomatoes chopped
  • 1 tbsp. tomato puree ( optional )
  • 2-3 + 1 tbsp. oil
  • Pinch asafoetida ( hing )
  • 1/2 tbsp. dried fenugreek leaves
  • Cardamom seeds ( 4-5 cardamom )
  • 1 black cardamom
  • 1/4" cinnamon bark
  • 2 cloves
  • 3-4 black pepper
  • 1 tsp. red chilli powder
  • 1/2 tsp. ground turmeric
  • 2 tsp. dhanajeera powder
  • 1 tsp. garam masala or kitchen king masala
  • Handful of fresh finely chopped coriander     

Method :-
Soak cashews and apricot in a separate bowl with  warm water for half an hour.
Wash and pat dry mushrooms and slice them.
Steam or cook the shelled peas in little water,  remove them from the water. Do not throw away the water use later in the recipe.
Heat 1 tbsp. oil, add hing and all the whole spices, as soon as they crackle add onion, garlic. ginger and chillies.
Saute the onion till little brown, add chopped tomatoes.
Cook till tomatoes are almost softened up.
Switch off the heat, transfer the onion and tomato mixture into grinder jar and leave it to cool a little.
Meanwhile heat oil in another pan and saute mushrooms till it shrinks and dry away the water, switch off the heat.
Now grind the onion mixture into fine paste.
Heat the pan, add 2 tbsp. oil and pour the onion tomato paste into it.
Let it cook for 3-4 minutes then add all the masala powder to it, except garam masala or kitchen king
Keep stirring, after 2-3 minutes add kasoori methi and cook for another 1-2 minutes.
Meanwhile grind soaked cashews and apricots into grinder till smooth paste.
Pour the cashew paste into onion tomato mixture and saute for 2-3 minutes.
Add reserve water to the gravy and add salt.
Cook this gravy for another 3-4 minutes.
Add sauted mushrooms and steamed green peas to it.
Mix well, cook the curry for another 4-5 minutes, if gravy gets too thick add little water.
Add garam masala or kitchen king masala in the end. mix well.
Turn off the heat.
Garnish with the fresh coriander leaves and serve hot with Paratha or Roti and salad.
Enjoy !

Thank you for stopping by :)


  1. Jagruthi loved the first mushroom shot.

  2. delicious lip smacking and finger licking gravy.

  3. Looks so yummy! Your food photos are very nicely presented. Love the Blue Willow plate.

  4. I love finding new dinner ideas like this.

  5. I like your presentation.. made the dish looks so enticing.. Thanks for sharing.

    From: Calleigh K @theForkBite

  6. So glad you started liking mushrooms, they are such an amazing food and I am betting they go super well with the apricot and cashew gravy.. gotta try this

  7. This looks really tasty and interesting! Sounds fun to make, with all the spices! Love vegan curries!

  8. I cannot wait to make this!!! I am always looking for new ideas!


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