south indian mushroom and peas curry | pattani curry recipe

rich and delicious mushroom & peas curry made with a coconut-cashew base along with rest of indian spices.
4.91 from 10 votes

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.

few more curry recipes for you!

mushroom and peas curry recipe

4.91 from 10 votes
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
rich and delicious mushroom & peas curry made with a coconut-cashew base along with rest of indian spices.
mushroom and peas curry recipe, mushroom curry recipe
Course:main course
Cuisine:south indian
Servings:4

INGREDIENTS FOR mushroom and peas curry recipe

(1 CUP = 250 ML)
  • 200 to 250 grams 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 - finely chopped
  • 1 medium size tomato - chopped
  • ½ cup grated coconut and 7-8 cashews ground to paste
  • ¾ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon coriander powder (dhania power)
  • ¾ teaspoon garam masala powder
  • ¾ teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (jeera)
  • 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 (kadi patta)
  • 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

HOW TO MAKE mushroom and peas curry recipe

  • 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.
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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 sauteed 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


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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59 comments/reviews

  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!

  2. Hi…I tried many of ur recipes like matar mushroom,gobi masala,veg korma etc.,They came out really good. U are an awesome cook. In this recipe, which type of peas u used here? Garden pea? I use peas which we have to soak overnight. Pls help. Thanks.

    • thanks a lot goms. these are fresh green peas. you can also use frozen green peas. you can also add peas which need to be soaked overnight. but with soaked peas, the taste will change. with fresh or frozen green peas, the taste is better.

  3. 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 🙂

    • 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.

      Thanks!

    • 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.

  4. 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 🙂

  5. 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 🙂

  6. 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 🙂

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

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

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