Indian vegan mushroom mutter is one of my husband’s favorite foods, behind bhindi masala. Mushrooms are a food that for YEARS I tried to like and just couldn’t get past the texture. This presented its issues because my husband loves mushrooms. Pizza always had to be 50/50 and if we went to the Indian restaurant, we usually didn’t share dishes because he always wanted the ones with mushrooms. I finally found a dish that I can accept mushrooms in, and funny enough, they’re the star of the show. This Indian vegan mushroom mutter is an Indian mushroom and pea curry dish that really shines.
My husband said growing up in an Indian household, they got homemade dishes like this everyday. Now that I appreciate food that isn’t garbage like chips and mac n cheese, I am jealous. He said between mushroom mutter and bhindi masala, they were his favorites. When I first made this one, he said it was his favorite out of all of the mushroom curries he has had. That was enough to make this girl beam. Not only that, but it’s vegan and SUPER healthy.
What you’ll love about this Indian Vegan Mushroom Mutter?
- It’s vegan. While you may not know from the flavor, it is a vegan version of this restaurant classic.
- Coming in at only 154 calories per serving, it’s a light meal that you wouldn’t expect.
- All the flavor. It is really a dish packed with so much flavor. If you appreciate Indian food, you’ll appreciate this one.
How to make this mushroom mutter?
- Sauté the mushrooms in a medium saucepan with olive oil for about 7-8 minutes until they start to soften.
- While mushrooms are sautéing, puree the tomato using a food processor.
- Remove the mushrooms and in the same pan heat olive oil. Add the onions and sauté for 5 minutes.
- Add the ginger and green chili. Continue to sauté for another 2 minutes.
- Mix in the tomato puree, cayenne, chili, and turmeric powders and cook until the oil starts to separate, about 8 minutes.
- Stir in the green peas and 1 cup of water. Bring this to a boil.
- Reduce the heat and simmer covered for 5 minutes.
- Add the cooked mushrooms and simmer for another 10 minutes or until the texture of the mushrooms is reached, and the gravy is the desired consistency.
- Lower heat to low, stir in the cashew cream, garam masala, and fenugreek leaves.
- Garnish with cilantro and serve with rotis or rice.
(recipe not found or in draft status)
I hope you enjoyed this dish. Knowing it’s my husband’s favorite mushroom dish, and his love of mushrooms is next level, I really am excited to share it with you! Let me know what you thought of it in the comments below.
Vegan Mushroom Mutter (Indian Curried Mushrooms and Peas)
- 8 oz mushrooms, sliced
- 3/4 cup peas
- 1 onion, chopped fine
- 1 green chili (serrano or jalapeno), minced
- 1 tsp ginger paste
- 7 oz canned tomatoes (or 1 large tomato chopped and pureed)
- 1/2 tsp chili powder
- 1/4 tsp cayenne powder (optional)
- 1/4 tsp turmeric powder
- 1 tsp kasuri methi (fenugreek leaves – optional but suggested)
- 1 tbsp garam masala (can sub curry for this)
- 6 tbsp cashew cream (or other vegan cream/coconut milk)
- 2 tbsp oil
- salt to taste
- cilantro for garnish
- Add 1 tablespoon of oil to a medium saucepan. Cook the mushrooms until they’re softened (about 7 minutes).
- Puree the tomato in a food processor or with an immersion blender.
- Remove the mushrooms from the pot and add the remaining oil.
- Add the onions and cook for 4-5 minutes until they are slightly browned and start to turn translucent. Then add the ginger and green chili. Cook for an additional 2 minutes.
- Add the tomato puree, turmeric, chili powder, and cayenne powder if using. Cook for about 8 minutes until the oil starts to separate from the sides.
- Add the green peas with 1 cup of water. Bring this all to a boil, then reduce the heat to a simmer. Simmer for 5 minutes with a lid.
- Add the cooked mushrooms and continue to simmer for another 10 minutes or until the gravy is at a desired consistency and the mushrooms are at the desired texture.
- Reduce the heat to low. Stir in the garam masala and the fenugreek leaves.
- Next add the cashew cream and stir well. Remove from the heat and garnish with cilantro.
- Serve hot with bread (roti, naan) or rice.