Mushroom green peas masala -feature

Mushroom green peas masala | Mushroom peas curry | Mushroom gravy

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:

Paneer lababdar

Veg kurma

Veg kolhapuri

Watch the video here:

Mushroom green peas masala | Mushroom peas curry | Mushroom gravy
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Mushroom green peas masala is a side dish variety and can be served with breads like chapati, naan and roti. Learn with a video.
Course: Side Dish
Cuisine: Indian
Keyword: How to make mushroom curry, kalan masala, Kalan pattani masala, Mushroom curry with green peas, Mushroom green peas masala, mushroom masala, Mushroom peas curry, Mushroom peas gravy
Servings: 3
Calories: 220 kcal
Author: Sangeetha
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:
  1. 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.
  2. Chop them and keep aside.
  3. Cut onions & tomato roughly.
Recipe to make mushroom peas gravy:
  1. In a pan, heat some butter, saute roughly chopped onions and tomatoes.
  2. Add cashews and saute until tomatoes become soft.
  3. 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.
  4. Now in the same pan, heat oil, add bay leaf, cinnamon, cloves and cardamom.
  5. Add the ground onion tomato cashew paste and stir quickly.
  6. Stir continuously as the paste may stick to the pan. Saute two to three minutes, pour some water and cook the masala again.
  7. 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.
  8. Once when the peas are cooked soft, add the mushroom, required salt for the gravy and mix.
  9. You can use a cup of water, cover with a lid and cook mushroom.
  10. Mushroom tends to get cooked easily in a few minutes.
  11. Finally add fresh cream, kasturi methi, pepper powder, quick mix and switch off.
  12. Serve with naan, kulcha, roti, phulka. Mushroom peas curry goes well with ghee rice, jeera rice and veg pulav too.
Recipe Notes

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) 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).

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.

Mushroom green peas masala -onion Mushroom green peas masala -tomato

  • Add cashews and saute until tomatoes become soft.

Mushroom green peas masala -cashews Mushroom green peas masala -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.

Mushroom green peas masala -spices

  • Add the ground onion tomato cashew paste and stir quickly.

Mushroom green peas masala -ground paste Mushroom green peas masala -saute

  • Stir continuously as the paste may stick to the pan. Saute two to three minutes, pour some water and cook the masala again.

Mushroom green peas masala -water Mushroom green peas masala -water

  • 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.

Mushroom green peas masala -chilli powder Mushroom green peas masala -green peas

  • Once when the peas are cooked soft, add the mushroom, required salt for the gravy and mix.

Mushroom green peas masala -close&cook Mushroom green peas masala -mushroom

  • You can use a cup of water, cover with a lid and cook mushroom.

Mushroom green peas masala -mix Mushroom green peas masala -salt Mushroom green peas masala -water Mushroom green peas masala -cook

  • Usually mushroom tends to cook easily in a few minutes.
  • Finally add fresh cream, kasturi methi, pepper powder, quick mix and switch off.

Mushroom green peas masala -cooked Mushroom green peas masala -fresh cream Mushroom green peas masala -kasturi methi Mushroom green peas masala -pepper

  • Serve with naan, kulcha, roti, phulka. Mushroom peas curry goes well with ghee rice, jeera rice and veg pulav too.

Mushroom green peas masala -serve

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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