Mushrooms, I considered it to be exotic as I got to have it only in restaurants and usually as a soup in India while I was young . Only later it started becoming commonly available in the vegetable/grocery shops. And what I liked about it the most is the chewy texture and also the minimal cooking time.
After moving to Australia, I saw that there are multiple varieties available in different shapes , colours ( mostly white and brown). Though it’s widely used in stir fry and soups, this Indian curry using mushrooms and peas together makes a great combination with roti or any Indian bread.
My easy go to recipe for a vegetarian side would mostly be this one. I used frozen peas in this recipe which makes the overall cooking time involved very less.
Do try out this recipe for a delicious and tasty curry.
1. Mushrooms cut- 1 cup
2. Peas-1/4 cup
3. Onions- 2 medium
4. Tomato- 1 medium
5. Ginger garlic paste- 3 tbsp
6. Cinnamon stick- 1
7. Fennel seeds- 1 tsp
8. Kashmiri chilli powder- 2 tsp
9. Coriander powder- 1 tsp
10. Garam Masala- 1 tsp
11. Turmeric powder- 1 tsp
12. Oil as required
13. Salt to taste
14. Curry leaves- few
15. Coriander leaves to garnish
1. Take little oil in pan.
2. Add some fennel seeds, cinnamon stick and ginger garlic paste.
3. After a couple of mins when the raw smell of the paste goes away, add the cut onions along with some salt.
4. Cook on medium heat till it turns translucent (~5-7 mins).
5. Add the chopped tomato.
6. Add the spice powders: turmeric, chilli, coriander, garam masala with some curry leaves.
7. Cook it further on medium heat till it becomes a nice thick consistency with the tomato turning soft and mushy.
8. Add the mushrooms and peas to the masala. Cover and cook further (around 5 minutes). There will be water coming from the mushrooms naturally while cooking. You can add extra water if required.
9. Once the required gravy consistency is reached , garnish with little coriander leaves.
10. Serve hot with roti or even steamed rice and enjoy!
The video recipe can be found below: