Matar mushroom is an Indian curry made with green peas, mushrooms, onions, tomatoes, and spices. Matar and mushrooms are both very nutritious and healthy ingredients.
The meal becomes healthy and delicious when matar mushrooms are served with roti or naan. Here, I am sharing a 100% vegan and gluten-free recipe that is easy to prepare and above all, there is no compromise in taste. 🙂
Matar mushroom is easy to make, quick, mouth-licking recipe which tastes yummy if served with green chutney.
Matar Mushrooms for diabetics | Vegan Matar Mushrooms recipe
The recipe for mushroom matar curry is extremely simple and is prepared by cooking green peas. Tossing mushrooms in a creamy, spicy, and tangy tomato and onion-based sauce. There are many ways we can prepare this recipe. But here, I have tried to show it in a simple way. It tastes yummy if served with green chutney.This Matar mushroom recipe is totally oil-free. So, you can enjoy this super delicious North Indian curry even if you are on diet or have diabetes. As Cashew nuts have a Glycemic Index of 25, which is low enough to be safe to be eaten by diabetics. Eating cashews as part of a healthy diet can help with weight loss or prevent high blood glucose levels. And coconut milk has a glycemic load (GL) of 4.8, which is considered low and completely safe for diabetics. 🙂
Equipment
- Kadhai or a sauce pan
- Blender
Ingredients
- 300 gms Mushrooms sliced
- 1 cup green peas
- 1 onion finely chopped
- 2 tomatoes diced
- 3-4 cloves garlic chopped
- 1 tbsp coriander powder (Dhania powder)
- 1 tsp cumin powder (Jeera powder)
- 1/2 tsp red chili powder (Lal mirch powder)
- 1/2 tsp turmeric (Haldi)
- 1 tbsp dry fenugreek leaves (kasoori methi)
- 1/4 cup cashews (If you want to make it nut-free, you can use ¼ cup canned coconut milk)
- 1 tsp garam masala powder
- 1/4 tsp black pepper powder (Kali mirch powder)
- salt to taste
Instructions
- Firstly, heat a kadhai or a saucepan and add chopped onions and garlic to it. Add 2 tbsp of water and saute over low flame until the onions soften and start to change their color. It will take about 5 minutes.
- Secondly, add diced tomatoes and cook for 5 minutes or until tomatoes become soft and mushy.
- Now, add cashews. Stir properly and turn off the flame.
- Let the onions and tomatoes cool slightly. Then, add ½ cup of water and blend it into a fine, smooth paste.
- Now again take another saucepan. Add mushrooms with a little salt and black pepper to them. Stir fry mushrooms on low heat until they begin to caramelize. It will take about 3-4 minutes.
- Add peas and cover until peas are cooked.
- Finally, add blended sauce to the pan and stir it well.
- Add more salt if needed. Also, add all the spices along with kasoori methi.
- Lastly, garnish with coriander leaves and serve it with chapati or naan and green chutney.
Notes
This is an awesome recipe that is 100% vegan and 100% oil-free. So, it is perfect if you are on diet (want to lose weight ;)) or if someone in your family is diabetic. As the ingredients we are using in this recipe are with low Glycemic index. So, this recipe deserves a try. 🙂
This is a very simple recipe but here are some points to take into consideration.
- firstly, the recipe can be easily extended with a combination of vegetables including mushrooms. you can use a combination or of vegetables like aloo, gobi, broccoli, and even paneer.
- secondly, I have prepared this recipe in a vegan style without butter and cream. but if you do not have any issues with milk products, then add a tbsp of cream at the end to make it more creamy and rich.
- thirdly, you can use this curry/gravy with other combinations of veggies.
- lastly, do not restrict this curry just to roti and chapati as it tastes great with any choice of roti, naan or paratha. 🙂