Matar Korma 

Delicious and quick pantry-based recipe

Have a russle through your kitchen cupboard, you'll be surprised by how many delicious meals you can whip up with only the basics. Matar korma is the perfect example of a humble and thrifty storecupboard dish. We've added mushrooms to ours, but you could use any vegetable, dal or meat that you have available. 

Embrace the challenge to use up what you've got and try new combinations that you may otherwise have neglected. 

Let us know how you get on with this matar korma. We want to know how you've adapted it to suit what's available in your kitchen! Tag us in your picture @redrickshawfood! 

TIME: 35 minutes


  • Basmati Rice 300g 
  • Cardamom 6 pods

  • Garam Masala 1/4 tsp

  • Cumin Seeds 1/2 tsp

  • Turmeric Powder 1/4 tsp

  • Green Chilli 2 

  • Chesnut Mushroom 1 punnet

  • Coriander 1 bunch

  • Ground Cashews 40g

  • Natural Yoghurt 300g

  • Onion Paste 1 tbsp

  • Garlic, crushed 3 cloves 

  • Chilli Powder 2tsp

  • Single Cream 150 ml

  • Peas 200g


1. Roughly chop the coriander. In a saucepan, heat 1 tbsp of oil and fry half of the coriander for 20-30 seconds until it wilts, then take it out of the pan and leave to one side.

2. Put the basmati rice on the boil 

3. Using a pestle and mortar, bash open the cardamom pods and take out the seeds, then grind the seeds together with the garam masala, cumin seeds and turmeric.

4. Finely chop the green chilli and quarter the mushrooms 

5. In a bowl, mix the ground cashews, the yoghurt and a generous pinch of salt

6. Heat 1 tbsp (2 tbsp) of oil in a large saucepan over a medium heat and fry the chilli for 30 seconds. Add the onion paste with a pinch of salt and stir continuously for 2-3 minutes

7. Turn the heat to low, add the grated ginger and crushed garlic and fry for 30 seconds. Add the chilli powder and mix well. After 1 minute, stir in the cashew yoghurt and cook for a further 2-3 minutes

8. Stir through the cream and 100ml of water. Cover with a lid and leave to simmer gently

9. Add the mushrooms to the simmering, creamy sauce with a generous pinch of salt. Place the lid back on and simmer for 5-8 more minutes. Then add the peas and cook for another 2 minutes with the lid off

10. Finally, stir the fresh coriander into the curry, adjusting the seasoning to your taste. Stir the fried coriander into your rice, divide the rice between your bowls and spoon the matar korma on top. 

Click below to get cooking!