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mushroom & peas curry recipe below:

south indian mushroom & peas curry recipe

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.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

·         200-250 gms 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/pyaaz, finely chopped

·         1 medium size tomato/tamatar, chopped

·         ½ cup grated coconut and 7-8 cashews ground to paste

·         ¾ tsp red chilli powder/lal mirch powder

·         ½ tsp turmeric powder/haldi

·         1 tsp coriander powder/dhania power

·         ¾ tsp garam masala powder

·         ¾ tsp mustard seeds

·         1 tsp cumin

·         ¼ tsp fenugreek seeds

·         1 tsp urad dal/split & skinned black gram

·         1 sprig of curry leaves - about 10-12 curry leaves

·         2 tbsp oil for the curry and 1 tbsp oil for sauting the mushrooms.

·         2 to 2.5 cups stock or water or both

·         salt as required

INSTRUCTIONS

1.      boil the peas. strain and keep aside. reserve the stock if using fresh peas.

2.      heat 1 tbsp oil. saute mushrooms in the oil for 5-6 minutes and then keep aside.

3.      in another pan, add 2 tbsp oil. add the mustard seeds and let them crackle.

4.      then add the cumin, fenugreek and urad dal.

5.      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.

6.      now add chopped onions. fry the onions till light brown,

7.      add the ginger-garlic paste or crushed ginger-garlic.

8.      fry till the raw smell of the ginger-garlic goes away.

9.      now add all the dry spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder.

10.  stir and then add chopped tomatoes. fry this whole mixture till oil starts to leave the sides.

11.  add the cashew-coconut paste along with curry leaves.

12.  stir for 2-3 minutes. add the stock which we reserved or add water about 2 to 2.5 cups.

13.  let the curry come to a boil. now add the mushrooms and peas.

14.  add salt, stir and let the mushroom peas curry simmer for 5-6 minutes more.

15.  serve mushroom peas curry hot, garnished with some coriander leaves.

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