mushroom and peas curry recipe, mushroom curry recipe
Print Recipe
4.84 from 12 votes

mushroom and peas curry recipe

rich and delicious mushroom & peas curry made with a coconut-cashew base along with rest of indian spices.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: main course
Cuisine: south indian
Servings: 4
Author: Dassana Amit

Ingredients

  • 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

Instructions

  • 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.