Go Back
–+ servings
Mushroom green peas masala -thumbnail

Mushroom green peas masala | Mushroom peas curry | Mushroom gravy

Sangskitchen
Mushroom green peas masala is a side dish variety and can be served with breads like chapati, naan and roti. Learn with a video.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 3
Calories 220 kcal

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

    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).

    Nutrition

    Calories: 220kcal
    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
    Tried this recipe?Let us know how it was!