Mushroom Peas Curry (Batani Curry)
Various curries and Kurma gravies are an intrinsic and integral part of Indian cuisine and we love our meals with them. Here’s a deliciously rich South Indian style Mushroom Peas Curry recipe which is also easy to prepare. This Batani Curry packs a punch of flavors with the cashew-coconut paste along with earthy mushrooms and fresh green peas of the season. Perfect for a weekend afternoon supper followed by a siesta.
About Mushroom Peas Curry
This Batani Curry is the South Indian relative of the Matar Mushroom, which is a popular dish with green peas and mushroom in North India. I usually make a simple, semi-dry version of the Matar Mushroom by sautéing onion and tomatoes with spices. This South Indian curry style curry is equally good.
This curry recipe is adapted from Jiggs Kalra’s cookbook ‘Prashad – Cooking with Indian Masters. The dish is referred to as ‘Batani Kaal Kari’ in his book. Batani means green peas in Telugu and Kannada language.
In the Tamil language ‘Pattani’ is green peas. So, this recipe is also called as Pattani Curry. Both mushrooms and green peas are a favorite at my home, and so is this combination in a curry.
This curry falls under the category of korma/kurma curry. You can also call it as Batani Kurma. Thus, goes exceptionally well with plain steamed rice. Other ways to serve the curry is with Phulka, Tandoori Roti, Naan, Poori, Parotta and Paratha.
Though I’ve tried the Batani Curry with Jeera Rice too, but this combination doesn’t work that well. The fragrant jeera rice overpowers the subtle flavors of the coconut and cashews in the curry.
How to make Batani Curry
1. Begin by cooking 1 cup shelled fresh peas in water which is covering them, in a pan. In winters, fresh green peas are easily available. Otherwise, you can use frozen green peas.
2. In the meantime, rinse and chop 200 to 250 grams mushrooms. Then, sauté them in 1 tablespoon of oil on medium or medium-high heat for 5 to 6 minutes or till they are tender and cooked. Transfer the sautéed mushrooms on a plate and set aside.
3. The green peas are still cooking here.
4. Once the green peas are completely cooked and softened, drain the water and set the cooked green peas aside. Reserve the cooked water or stock to be added in the curry later.
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 blender or grinder, make a fine paste of 7 to 8 cashews and ½ cup grated fresh coconut with ¼ to ⅓ cup water or as needed.
6. Heat 2 tablespoons of oil in a pan. Keep the flame to a low.
Fry ½ teaspoon mustard seeds till they crackle. Then, fry 1 teaspoon cumin seeds, ¼ teaspoon fenugreek seeds and 1 teaspoon urad dal (hulled and split black gram) till fragrant and the dal becomes golden.
7. Now, add 1 medium-size chopped onion – about ⅓ cup chopped onions.
8. Sauté chopped onions till lightly browned on medium-low heat. Stir often when sautéing onions.
9. Add 1 teaspoon ginger-garlic paste/or crushed paste made from 1 inch ginger and 3 small to medium garlic cloves.
Sauté for a few seconds till the raw aroma of the ginger-garlic goes away.
10. Add ½ teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder and stir to combine.
11. Add 1 medium-sized chopped tomato – about ½ cup chopped tomatoes.
12. Fry the tomato masala till the oil starts to leave the sides of the mixture. The tomatoes would also soften and become mushy.
13. Lower the heat and add the cashew-coconut paste along with 10 to 12 curry leaves.
14. Stir the paste for 2 to 3 minutes.
15. Now, add 2 to 2.5 cups of the green peas stock or water. Adjust water as needed depending on the consistency you prefer.
16. Let the kurma curry come to a boil and thicken slightly.
17. Then, add the sautéed mushrooms and cooked peas to the curry.
18. Add salt as required and simmer for 3 to 4 minutes more.
19. Garnish with 1 to 2 tablespoons of chopped coriander leaves and serve Batani Curry hot or warm with chapati, tandoori roti, Naan, paratha, steamed rice or jeera rice.
Step by Step Photo Guide Above
Ingredients
For sauteing mushrooms (kalan)
- 1 tablespoon oil – for sautéing mushrooms
- 200 to 250 grams button mushrooms
For cooking green peas (batani)
- 1 cup green peas – fresh or frozen
- water as required
For coconut cashew paste
- ½ cup fresh grated coconut
- 7 to 8 cashews
- ¼ or ⅓ cup water or as required for blending or grinding
Other Ingredients
- 2 tablespoons oil – for the curry
- ½ teaspoon mustard seeds (rai)
- 1 teaspoon urad dal (split and hulled black gram)
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon cumin seeds
- ⅓ cup chopped onions 1 medium-sized onion
- 1 teaspoon Ginger Garlic Paste or 1 inch ginger and 3 small to medium garlic cloves, crushed into a paste in mortar-pestle
- ½ cup chopped tomatoes or 1 medium-sized tomato
- ½ teaspoon Red Chilli Powder
- ½ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon coriander powder (ground coriander)
- ½ teaspoon Garam Masala
- 10 to 12 curry leaves or 1 sprig of curry leaves
- 2 to 2.5 cup green peas stock or water or both
- salt as required
- 1 to 2 tablespoons chopped coriander leaves – for garnish
Instructions
- Boil the green peas in enough water. Strain and keep aside. Reserve the stock if using fresh peas.
- Grind or blend the coconut and cashews with water to a fine smooth paste. Set aside.
- Heat 1 tablespoon oil in a frying pan or skillet. Sauté chopped mushrooms in the oil for 5 to 6 minutes on medium to medium-high heat and then set aside.
- In another pan, add 2 tablespoons oil. Add the mustard seeds and let them crackle.
- Then add the cumin seeds, fenugreek seeds and urad dal.
- Fry till the oil becomes aromatic and the dal gets golden. Don't over brown or burn the dal. Do this on a low or medium-low heat.
- Now, add chopped onions. Sauté the onions stirring often till light golden.
- Add the ginger-garlic paste or crushed ginger-garlic.
- Fry till the raw aroma of the ginger-garlic goes away.
- Now, add all the spice powders – coriander powder, red chili powder, turmeric powder and garam masala powder. Mix to combine.
- Add chopped tomatoes. Sauté the mixture stirring often till the oil starts to leave its sides
- Add the cashewnut-coconut paste and the curry leaves.
- Mix and stir for 2 to 3 minutes. Add about 2 to 2.5 cups of the reserved green peas stock or water. You can add water less or more depending on the consistency you prefer.
- Let the curry come to a boil and thicken slightly. Now, add the sautéed mushrooms and cooked green peas.
- Add salt, stir and let the batani curry simmer further for 3 to 4 minutes more.
- Serve the curry hot, garnished with some chopped coriander leaves.
Notes
- Use fresh button mushrooms. Green peas can be fresh or frozen.
- Adjust the ground spices as needed.
Nutrition
This Batani Curry post from the archives first published in December 2012 has been republished and updated on 1 May 2022.
Is this will be sweet in taste?
no this mushroom curry is not sweet.
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!
glad divya you liked the mushroom curry 🙂 thanks for positive views. you are welcome.
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.
I love your way of cooking. I keep going on your menu.
thanks gifty
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 ashwin. thanks for letting me know. i am sure it will help readers. when i make the recipe again, then i can measure the gravy.
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.
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 🙂
welcome santhi. glad to know this.
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 🙂
thanks for the info priya. one blogger has mentioned in the comment that kaal is not a telugu word but kannada word.
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 🙂
welcome barvie. thanks for sharing positive feedback on mushroom curry. yes do try some more recipes.
Thanks Dassana. Its really good. I got lot of compliments in my sasural. 🙂 Credit goes to u.
welcome laxmi. glad to know this.
Love the pics and looks delicious!!. Can I make it without green peas and make it a exclusively mushroom curry.
yes you can make without the mushrooms. you can also add potatoes instead of the mushrooms.
I love this food i tried a lot but i cant cook here in Kabul now will try to find Indian restaurant in kabul
Made it today. Its Awesome*
thanks karthik
Nice Recipe. I prepared this and the taste is Excellent. Thanks for Sharing.
welcome jharaphula
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.
5*!
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
thanks ranjitha. i did try pronouncing the way you have mentioned 🙂
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.
welcome deepta. thanks for giving positive feedback and sharing your variation of the mushroom curry.
Made this today for dinner and i loved it !! packing it for my lunch too tomorrow :)))
Thankyou for sharing this yummy recipie !
welcome karen
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..
thanks suhani.
I love everything about this healthy yummy dish…except…that it’s not in front of me right now!
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.
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.
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.
excellent recipe
Just tried the recipe- loved it! Thanks so much for sharing!
thanks marcia.
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
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!!
-Shannon
This curry sounds delicious!
great one! made it yesterday 🙂
me and my guests loved it!!!
thank you so much!
thats nice to know yana.
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.
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)’…:)
thanks for the info pratibha.
Dassana, this is such a wonderful post…so well explained…and as usual your pics are amazing.