Mushroom peas curry / Mushroom peas masala / Matar mushroom / Mushroom korma

Written by: Shanthi Muthuvel

Mushroom and green peas cooked in a coconut based gravy that goes well with roti or chappathi, pulao and even with hot idli. Flavorful and delicious vegetarian side dish that can be prepared under 30 minutes.

Mushroom peas curry / Mushroom korma

Ingredients:

Serves 4 to 5

      • 1 pack – Mushroom (around 12 to 15 mushrooms)
      • 1/4 to 1/2 cup – Green peas (frozen / fresh)
      • 1 no – Onion (chopped finely)
      • 1 no – Tomato (chopped finely)
      • 1 tsp – Ginger garlic paste
      • 1/4 tsp – Turmeric powder
      • 1 to 2 tsp – Red chilli powder ( or add as needed)
      • 2 tsp – Coriander powder
      • 1/4 tsp – Garam masala powder
      • 1 tbsp – Coriander leaves for garnishing
      • Salt to taste

For grinding:

      • 1/4 cup – Coconut chopped or grated
      • 1/4 tsp – Fennel seeds / sombu
      • 1/4 tsp – Pottukadalai / Roasted bengal gram
      • 1/4 tsp – Poppy seeds / Khuskas
      • 2 to 3 no’s – Cashew nuts

Seasonings:

      • 1 tbsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / Ulunthu
      • 1/4 tsp – Cumin seeds
      • 4 to 5 no’s - Curry leaves
      • 1 pinch – Asafoetida

Mushroom peas curry / Mushroom korma

Preparation method:

  1. Wash and chop mushrooms as show in the picture, set it aside.
  2. Take a blender, add items given in the list for grinding and blend it to a fine paste, set it aside.
  3. Heat a pan, season it with items given in the list for seasoning. Add chopped onion, ginger garlic paste and little salt, saute until they are slightly golden brown in color.
  4. Add tomato and saute until they are mushy. Add turmeric powder, red chilli powder, coriander powder and garam masala powder, saute until raw smell goes.
  5. Now add chopped mushroom and green peas, mix well and saute for few minutes. Add 1 to 1 1/2 cup of water and required salt, mix well and bring it to boil. Cook for 5 to 10 minutes.
  6. Add ground coconut paste and continue to cook until you reach desire consistency. Switch off the stove and garnish with coriander leaves.

Mushroom peas curry / Mushroom korma

Mushroom peas curry / Mushroom korma

Notes:

  • You may increase or decrease the quantity of red chilli powder as per your spice level.
  • I have used frozen green peas in this recipe that makes the work easier. If you are using fresh peas, cook them separately before adding to the curry.

Mushroom peas curry / Mushroom korma

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