mushroom curry recipe, south indian mushroom peas curry recipe

south indian mushroom peas curry

mushroom & peas curry recipe – here’s a rich and delicious recipe of south indian mushroom and peas curry. the curry is full on with flavors of coconut & cashews along with the flavors of mushrooms and peas.

both mushrooms and peas are favorite veggies at home, so their combo is always welcome. usually i make a simple semi dry dish with mushrooms and peas in the typical north indian style, bhunaoing/sauting the onion and tomatoes with the rest of the spices. for the first time i made this curry and it was great.

this mushroom & peas curry recipe has been adapted from jiggs kalra’s – prashad – cooking with indian masters. in the book the dish is called as bataani kaal kari… where bataani is the telugu word for peas. and i don’t know what is kaal… may be the telugu word for mushrooms….  not sure… just guessing 😉

but i do know the tamil words for peas and mushroom. so in tamil language this dish would be called pattani kalan curry.

mushroom peas curry recipe

the mushroom curry tastes more like a korma and would go very well with plain steamed rice. i had made jeera rice to go along with it…. but later realized both the mushroom & peas curry and jeera rice together were not a good combination.

the aromatic jeera rice was overpowering the subtle taste of the coconut and cashew in the curry. so when you make this south indian curry serve either with steamed rice or rotis-chapatis or the kerala paratha or a plain paratha. most of the recipes i post are often in the step by step format. so is this curry. so enjoy the pics.

lets start step by step south indian mushroom peas curry recipe:

1: firstly begin to cook the shelled fresh peas in water. in winters fresh green peas are easily available :-)

2: in the meantime, rinse and chop the mushrooms. then saute them in oil for 5-6 mins till they are cooked completely. keep the sauted mushrooms aside on a plate.

3: now the peas are still cooking…

4: once they get cooked completely, then drain and keep aside. reserve the stock for later to be added in the curry.  if you want to use the stock then use fresh peas. if you are going to use frozen peas, then discard the stock. in this case add water to the curry later.

5: in a grinder or blender make a paste of cashews and grated fresh coconut with some water.

6: in a pan heat oil. fry the mustard seeds till they crackle. then fry the cumin, fenugreek seeds/methi and urad dal till fragrant and till the urad dal becomes golden brown.

7: now add the chopped onions.

8: and fry till light brown.

9: add ginger garlic paste or crushed ginger-garlic and fry till the raw smell of the ginger-garlic disappears.

10: add the spice powders and stir.

11: add chopped tomatoes.

12: fry the whole masala till the oil starts to leave the side of the mixture.

13:  lower the flame & add the cashew-coconut paste along with some curry leaves.

14:stir the cashew-coconut paste for 2-3 minutes.

15: now add the peas stock or water.

16: let the curry come to a boil.

17: and then add the sauted mushrooms and cooked peas to the curry.

18: add salt & simmer for 5-6 minutes more.

19: garnish with coriander leaves and serve mushroom and peas curry hot with rotis or tandoori rotis or naan or jeera rice.

south indian mushroom curry recipe

You might also like to check these other Mushroom Recipes:

  1. Kadai Mushroom
  2. Spinach Mushroom Curry
  3. Mix Vegateble Korma Recipe
  4. South Indian Mushroom Biryani
  5. Methi Mushroom – Restaurant Style
  6. Mushroom Manchurian – Step by Step
  7. Indo Chinese – Quick Chilli Mushroom

mushroom & peas curry recipe below:

4.9 from 9 reviews
south indian mushroom & peas curry recipe
rich and delicious mushroom & peas curry made with a coconut-cashew base along with rest of indian spices.
CUISINE: south indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 200-250 gms mushrooms
  • 1 cup shelled or frozen peas/matar
  • ½ inch ginger/adrak and 3 garlic/lahsun - crushed or made into a paste
  • 1 medium size onion/pyaaz, finely chopped
  • 1 medium size tomato/tamatar, chopped
  • ½ cup grated coconut and 7-8 cashews ground to paste
  • ¾ tsp red chilli powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • 1 tsp coriander powder/dhania power
  • ¾ tsp garam masala powder
  • ¾ tsp mustard seeds
  • 1 tsp cumin
  • ¼ tsp fenugreek seeds
  • 1 tsp urad dal/split & skinned black gram
  • 1 sprig of curry leaves - about 10-12 curry leaves
  • 2 tbsp oil for the curry and 1 tbsp oil for sauting the mushrooms.
  • 2 to 2.5 cups stock or water or both
  • salt as required
  1. boil the peas. strain and keep aside. reserve the stock if using fresh peas.
  2. heat 1 tbsp oil. saute mushrooms in the oil for 5-6 minutes and then keep aside.
  3. in another pan, add 2 tbsp oil. add the mustard seeds and let them crackle.
  4. then add the cumin, fenugreek and urad dal.
  5. fry till they the oil becomes aromatic and the dal gets browned. don't over brown or burn the dal. do this tempering on a low or medium flame.
  6. now add chopped onions. fry the onions till light brown,
  7. add the ginger-garlic paste or crushed ginger-garlic.
  8. fry till the raw smell of the ginger-garlic goes away.
  9. now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.
  10. stir and then add chopped tomatoes. fry this whole mixture till oil starts to leave the sides.
  11. add the cashew-coconut paste along with curry leaves.
  12. stir for 2-3 minutes. add the stock which we reserved or add water about 2 to 2.5 cups.
  13. let the curry come to a boil. now add the mushrooms and peas.
  14. add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.
  15. serve mushroom peas curry hot, garnished with some coriander leaves.

{ 53 Responses }

  1. Ashwin says

    Thank you – I am going to try this because it sounds very good – however, I had a question. It does say it serves 4, but still… About how many cups of curry does the standard recipe make? I ask because if my family loves it, then I don’t want to make less :-)

    • Ashwin says

      I added it up – it looks like about five to six standard cups. Please do not let my assessment cloud your judgment :-) – please let me know independently.


    • says

      welcome. it will be difficult for me to tell how many cups the gravy is as i have not measured it. it also depends on whether the curry is being served with rice or rotis. obviously with rice one will require more gravy. since i served with rice, it was 4 servings. if serving with chapatis, it can even go upto 5 or 6.

  2. santhi says

    Tried this a couple of days ago.Was a hit with hubby and my 3 yr old liked to have the gravy with curd rice lol.Thank you :)

  3. priya says

    Its appreciable that you pay credits to the source whenever you adapt a recipe from others.
    Well, kaal has got no specific meaning in Telugu and it is definitely not mushroom. Mushroom is putta godugu where putta is ant-hill and godugu is umbrella….and that explains how it originated.
    Great recipe and great pics…as usual :)

  4. Barvie says

    Hi Dassana,

    I made this recipe for Ponggal this year-it came out really good!
    Thank you sooo much…It tasted quite authentic like those in Restaurants.
    I’m inspired to try out more recipes from your site.
    Will drop by more comments…Thanks again :-)

  5. Dinesh Dileep Gaurav says

    Love the pics and looks delicious!!. Can I make it without green peas and make it a exclusively mushroom curry.

  6. Edris Akbary says

    I love this food i tried a lot but i cant cook here in Kabul now will try to find Indian restaurant in kabul

  7. carl says

    The recipe sounds delicious, and I’ll try to make it first chance I get. That said, I must comment that that is the most aesthetically pleasing serving/cookware I’ve ever seen. Can you tell us where it’s from?

    • says

      thanks carl. these are made from copper and from india. the serving ware is called as “handi” and the inside is steel whereas outside its made from copper.

  8. says

    bataani kaaL means peas. KaaLu(note the L in caps- to be pronounced by touching the tip of the tongue to the upper back of the mouth) in specific means grain/gram. It is also used for green gram, bengal gram, etc. :-) This is in Kannada. :-)

  9. deepta says

    Hi Dassana,
    Made this yesterday & it was a hit! Thanks for such amazing recipes.
    Well, I just made a slight variation, instead of cashew paste, I added almond meal & grinder with coconut. Am sure there might be a variation in taste, but I think it tasted great as well.

  10. Karen says

    Made this today for dinner and i loved it !! packing it for my lunch too tomorrow :)))
    Thankyou for sharing this yummy recipie !

  11. suhani says

    Hi dassana..I made the mushroom matar curry and it came out just like we get in restaurants..everybody in the family loved it a lot..thanks for the recipe..

  12. nisha says

    I tried the curry today and used dried unsweetned grated coconut too…. but the curry tasted too much of coconut…. maybe next time I should lower the quantity of coconut n try… :-) steps and pictures and very clear… thank u :-)

    • says

      welcome nisha. too much or too less of coconut is a matter of personal taste. some folks prefer a lot of coconut. next time you can reduce the quantity of coconut.

  13. Ell says

    I used dried, unsweetened, grated coconut. I don’t think that was a good idea. Even though I tried to mortal and pestle them together they didn’t cream. I think If I did this with fresh coconut I would have had a much better dish. Thank you for a wonderful recipe.

    • says

      using dried coconut is alright, but it should be ground with the cashews to a smooth paste in a blender or grinder. a mortar and pestle cannot do that. hence the creamy texture did not come through.

  14. James says

    Great Curry! However, I would recommend scaling down the broth to 1-1.25 cups, otherwise the curry has a soup-like consistency.

    • says

      the curry has cashew-coconut paste which thickens the gravy. so 1 to 1.25 cups water will yield a thick curry. to get a medium consistency 2 to 2.5 cups of water or vegetable stock is recommended in this recipe

  15. Janardan Mali says

    I have developed interest in cooking after my retirement. I have tried conventional and new methods for cooking veg food. I was successful in some and 5% utter failures in others. I am going to try this recipe with my quick method by using pressure pan. Flow chart will be > clean and cut mushrooms,wash peas , cut onion , puree tomato, make paste of green chilly garlic and ginger(cgg), cut coriander, keep tadka material ready including cooking oil. Procedure to prepare bhaaji shall be- Heat oil in pressure pan, add mustard seeds jeera udad dal and pinch of hing,add onion saute till slightly brown,add tomato puree and tsp of cgg paste,tsp of red chilly powder ,jeera and dhaniya powder,turmeric , pinch of masala and salt to taste , heat till oil separates , add mushroom,peas and sufficient water to have desired thickness.cover the pan and heat till you get one whistle.Remove cover when pressure reduces ,add chopped coriander and serve mushroom peas curry with plain rise or chapatee.
    Note : garam masala should be just sufficient to add flavour.
    merry christmas,
    Janardan Mali

    • says

      merry christmas mali ji. the recipe you have suggested is similar to the way i make the regular north indian sabzi of mushroom matar at home :-) it does taste delicious with rotis.

  16. says

    I love the south Indian flavor Kurma,works great with mushrooms…..BTW Kaal is not telugu,its Kannada..Batani is same as peas in both telugu and kannada and kaalu means ‘beans(pulses)’…:)