south indian mushroom peas curry | pattani curry

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Mushroom & peas curry recipe with step by step photos – 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.

mushroom peas curry

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 book “Prashad – cooking with Indian masters“. In the book the dish is called as Bataani kaal kari, Where Bataani is the telugu word for peas. In tamil language this curry would be called Pattani kalan curry.

mushroom peas curry recipe

Basically the mushroom curry is a korma curry. Thus goes 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.

Step by step South Indian mushroom peas curry

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

cook the shelled fresh peas in water

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 sauteed mushrooms aside on a plate.

saute the chopped mushrooms

3: now the peas are still cooking…

peas getting cooked

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.

drain the cooked peas

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

make a paste of cashews and grated fresh coconut with some water in a grinder

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.

fry spices and urad dal in oil

7: now add the chopped onions.

add chopped onions

8: and fry till light brown.

fry onions till light brown

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

add ginger garlic paste and saute

10: add the spice powders and stir.

add the spice powders and stir

11: add chopped tomatoes.

add chopped tomatoes

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

fry the whole masala

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

add the cashew-coconut paste and curry leaves

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

stir the cashew-coconut paste for 2-3 minutes

15: now add the peas stock or water.

add the peas stock or water

16: let the curry come to a boil.

curry coming to boil

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

add the sauteed mushrooms and cooked peas to the curry

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

add salt and simmer for 5 to 6 minutes

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 peas curry
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mushroom and peas curry recipe, mushroom curry recipe

Mushroom and Peas Curry

Rich and delicious mushroom & peas curry made with a coconut-cashew base along with rest of Indian spices.
4.87 from 15 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cuisine South Indian
Course Main Course
Servings 4


  • 200 to 250 grams mushrooms
  • 1 cup shelled or frozen peas
  • ½ inch ginger (adrak) and 3 garlic (lahsun) - crushed or made into a paste
  • 1 medium size onion - finely chopped
  • 1 medium size tomato - chopped
  • ½ cup grated coconut and 7-8 cashews ground to paste
  • ¾ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ¾ teaspoon Garam Masala Powder
  • ¾ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds (methi dana)
  • 1 teaspoon urad dal (split and skinned black gram)
  • 1 sprig of curry leaves or about 10 to 12 curry leaves
  • 2 tablespoon oil for the curry and 1 tablespoon oil for sauting the mushrooms.
  • 2 to 2.5 cups stock or water or both
  • salt as required


  • Boil the peas. Strain and keep aside. Reserve the stock if using fresh peas.
  • Heat 1 tbsp oil. Saute mushrooms in the oil for 5-6 minutes and then keep aside.
  • In another pan, add 2 tbsp oil. Add the mustard seeds and let them crackle.
  • Then add the cumin, fenugreek and urad dal.
  • 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.
  • Now add chopped onions. Fry the onions till light brown,
  • Add the ginger-garlic paste or crushed ginger-garlic.
  • Fry till the raw smell of the ginger-garlic goes away.
  • Now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.
  • Stir and then add chopped tomatoes. Fry this whole mixture till oil starts to leave the sides.
  • Add the cashew-coconut paste along with curry leaves.
  • Stir for 2-3 minutes. Add the stock which we reserved or add water about 2 to 2.5 cups.
  • Let the curry come to a boil. Now add the mushrooms and peas.
  • Add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.
  • Serve mushroom peas curry hot, garnished with some coriander leaves.

Nutrition Info (Approximate values)

Nutrition Facts
Mushroom and Peas Curry
Amount Per Serving
Calories 256 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Sodium 780mg34%
Potassium 465mg13%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 7g8%
Protein 6g12%
Vitamin A 998IU20%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 32mg160%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 72mg87%
Vitamin D 1µg7%
Vitamin E 5mg33%
Vitamin K 14µg13%
Calcium 44mg4%
Vitamin B9 (Folate) 339µg85%
Iron 2mg11%
Magnesium 46mg12%
Phosphorus 145mg15%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. This is a great recipe, and I usually don’t post reviews online, but felt compelled to leave one for this. I’ve made this dish least ten times so far, and even my husband, who doesn’t like mushrooms, has enjoyed this curry. I made minor tweaks to the recipe to suit my family’s preferences – I skip the peas, fenugreek and urad dal. I think the curry base would be great for other dishes as well. Thanks for sharing this recipe!5 stars

    1. glad divya you liked the mushroom curry 🙂 thanks for positive views. you are welcome.

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