Mushroom peas curry

Wednesday, March 26, 2014 2 comments
This is one of my favorite ways of preparing mushroom peas curry. Though its a seemingly simple preparation, this curry has an impeccable taste. Egg and chicken curry can also be prepared the same way. Enjoy preparing this and relish with roti or pulao.

1 packet button mushrooms (sliced)
1/2 cup frozen green peas
1 medium sized onion (finely chopped)
1 large tomato
1 ts freshly grated ginger garlic
1 ts mustard seed, 1/2 ts cumin seed, 1/4 ts fenugreek seed
Few curry leaves
1/4 ts turmeric powder, 1/2 ts chilli powder, 2 ts coriander powder
1/4 ts garam masala

To grind
3 tbs grated coconut
6 cashews


- Grind cashews and coconut together into a very smooth paste adding just enough water. If needed, before grinding you may boil coconut and cashew together in little water. This ensures a very smooth cashew coconut paste. 
- Heat oil in a kadai. Temper hot oil with mustard seed, cumin seed and fenugreek seed. Then add the finely chopped onion and saute until translucent. Add ginger garlic mince and cook for a minute until its raw smell fades away. Add curry leaves. Add roughly chopped tomatoes, turmeric powder, chilli powder and coriander powder with enough salt. Cook until the tomatoes become mushy. Then add the cashew coconut paste. Mix well and cook the gravy covered in simmer for around 3-5 minutes. Then add the sliced mushrooms and green peas. Wait until mushrooms leave off their water. Then cook in simmer until the gravy thickens. Finally add garam masala and cook for an extra minute. 


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