south indian mushroom and peas curry | pattani curry recipe

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

4.84 from 12 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Course:main course
Cuisine:south indian
Servings (change the number to scale):4
mushroom and peas curry recipe, mushroom curry recipe
rich and delicious mushroom & peas curry made with a coconut-cashew base along with rest of indian spices.

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!5 stars

  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 stars

  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 🙂5 stars

  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

  9. 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?

    • 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.

  10. 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. 🙂
    -Ranjitha

  11. 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.5 stars

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

  13. 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..5 stars

  14. 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 🙂

    • 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.

  15. 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.4 stars

    • 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.

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

    • 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

  17. What a fantastic curry recipe! I also love the combination of mushrooms and peas and curry has always been a favourite dish. Thanks for sharing!!

    -Shannon5 stars

  18. 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,
    regards
    Janardan Mali

    • 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.

  19. 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)’…:)

  20. Dassana, this is such a wonderful post…so well explained…and as usual ur pics are amazing…Merry Christmas to you and fly..