Mushroom peas curry is a coconut-based south Indian curry made to serve with poori/chapati/Rotis, A rich and creamy gravy made with mild spices, onion tomato with the richness of cashew-based tasty gravy. An easy Indian vegetarian dish cooked using simple ingredients. It’s great as a main dish served with rice, but can also make a delicious side. Either way, everyone will love this mushroom matar masala.
Mushroom – 200 gms
Green-peas – 1 /2 cup
To fry –
Onion – 1 medium chopped roughly
Green chilies – 2 no’s
Garlic – 4 cloves
Ginger – 1 inch chopped
To grind –
Coconut – 1/2 cup
Cashew-nut – 2 tbs
Tomato 1 medium
Other ingredients –
Fennel – 1/2 tsp
Chilly powder – 1 tsp
Turmeric – 1/4 tsp
Coriander – 1/2 tsp
Garam masala powder – 1/4 tsp
Kasuri methi – 1 tsp
Salt to taste
Oil to fry
Rinse and chop mushrooms into medium pieces and keep ready.
Heat a pan with little oil, when it is hot fry onion, green chilies, garlic, and ginger until onion turns translucent. Once it is done remove from the flame and allow it to cool.
Grind coconut, cashew-nuts, tomato with fried ingredients to a smooth paste by adding water as required to blend and keep ready.
Heat a pan with oil in it, when it is hot add fennel seeds, then add mushroom, and green peas, saute for 2 mins,
Add 1/4 tsp of turmeric, and salt to taste, saute until the raw smell evaporates, then add chilly powder, coriander powder, and garam masala powder, fry for 1 min
now add blended masala paste, combine with the curry,
Add water to adjust the consistency, bring it to boil, cook covered until the veggies are cooked,
slightly crush Kasuri methi with your hands, add it to the curry, mix properly, continue to boil for few more mins, remove from flame.
Mushroom peas curry is ready to serve with Poori, chapati or Dosa
Mushroom Matar curry goes well with rice dishes too