Mushroom green peas masala | Mushroom peas curry | Mushroom gravy
Mushroom green peas masala is a side dish variety and can be served with Indian bread items like chapati, naan and roti. Learn with a video.
I adapted this mushroom peas curry roughly from my Paneer butter masala and Matar paneer. The only difference here is, I skipped using ginger &garlic just to make a mild less spicy gravy. Believe me, it turned out really good and I served this mushroom green peas masala with hot chapatis.
For most of the Punjabi style gravies, the base masala would be similar. And the variations are based on our creativity like paneer, cauliflower and mushrooms. Any kind of the above vegetable goes well with fresh green peas combination. In addition to that, I would like to mention that, I always use homemade cream for these kinds of gravies. Please see the tips section for the easy way to get fresh cream at home.
You may like my Mushroom masala, which is totally different and spicy compared to this mushroom peas curry.
And click here to find similar roti-side dish recipes:
Watch the video here:
Mushroom green peas masala | Mushroom peas curry | Mushroom gravy
Ingredients
Ingredients:
To saute & grind:
- 1 tbsp butter/ghee
- 2 onions
- 2 tomatoes
- Small piece of ginger optional
- ¼ cup cashews
For gravy:
- 250 g mushroom
- 1 cup green peas fresh
- 1 bay leaf
- 2 cinnamon
- 2 cloves
- 1 cardamom
- ½ tbsp chilli powder
- 1 tsp salt
- 2 cups water
- 1 tbsp fresh cream optional
- 1 tbsp kasturi methi
- ¼ tsp pepper powder
Instructions
Preparation:
- Clean fresh mushrooms properly with running water. Cut off the edges. You can use rice flour to rub on them and clean with water. Using rice flour makes the cleaning process easier.
- Chop them and keep aside.
- Cut onions & tomato roughly.
Recipe to make mushroom peas gravy:
- In a pan, heat some butter, saute roughly chopped onions and tomatoes.
- Add cashews and saute until tomatoes become soft.
- Switch off, transfer to a plate, let the mixture cool down and grind into a smooth paste without adding water. Set aside our base gravy.
- Now in the same pan, heat oil, add bay leaf, cinnamon, cloves and cardamom.
- Add the ground onion tomato cashew paste and stir quickly.
- Stir continuously as the paste may stick to the pan. Saute two to three minutes, pour some water and cook the masala again.
- Put chilli powder, mix well and add fresh green peas. Cover with a lid and cook the green peas for five minutes in medium heat.
- Once when the peas are cooked soft, add the mushroom, required salt for the gravy and mix.
- You can use a cup of water, cover with a lid and cook mushroom.
- Mushroom tends to get cooked easily in a few minutes.
- Finally add fresh cream, kasturi methi, pepper powder, quick mix and switch off.
- Serve with naan, kulcha, roti, phulka. Mushroom peas curry goes well with ghee rice, jeera rice and veg pulav too.
Notes
Nutrition
Preparation:
- Clean fresh mushrooms properly with running water. Cut off the edges. You can use rice flour to rub on them and clean with water. Using rice flour makes the cleaning process easier and perfect.
- Chop them and keep aside.
- Cut onions & tomato roughly.
Recipe to make mushroom peas gravy:
- In a pan, heat some butter, saute roughly chopped onions and tomatoes.
- Add cashews and saute until tomatoes become soft.
- Switch off, transfer to a plate, let the mixture cool down and grind into a smooth paste without adding water. Set aside our base gravy.
- Now in the same pan, heat oil, add bay leaf, cinnamon, cloves and cardamom.
- Add the ground onion tomato cashew paste and stir quickly.
- Stir continuously as the paste may stick to the pan. Saute two to three minutes, pour some water and cook the masala again.
- Put chilli powder, mix well and add fresh green peas. Cover with a lid and cook the green peas for five minutes in medium heat.
- Once when the peas are cooked soft, add the mushroom, required salt for the gravy and mix.
- You can use a cup of water, cover with a lid and cook mushroom.
- Usually mushroom tends to cook easily in a few minutes.
- Finally add fresh cream, kasturi methi, pepper powder, quick mix and switch off.
- Serve with naan, kulcha, roti, phulka. Mushroom peas curry goes well with ghee rice, jeera rice and veg pulav too.
Tips/ Notes:
1) For fresh cream, collect the top layer(malai) from the thick boiled milk and store in a container & keep in milk tray inside the refrigerator. Whenever the gravy asks for fresh cream just scoop out a tbsp, beat well with a fork, mix in the gravy. This is as good/tasty as store-bought fresh cream.
2) Also, I didn’t use ginger or garlic or the gg paste in this gravy. If you prefer you can use(either paste while sauteing spices or grind with base masala).
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