Mushroom Peas Curry
Tomato Cashew based creamy curry with mushroom and green peas. Make for a comforting side to serve with nan or rice.
Ingredients
- Button Mushrooms – about 20 sliced
- 1 cup Green Peas
forzen, thawed - 1 medium onion
chopped - 3 ripe tomato
- 1 tsp ginger garlic paste
- ¼ cup cashew
- 1 tsp tomato paste optional, definitely use it if the tomato is not ripe
- ½ tsp turmerc powder
- 1 tsp coriander powder or to taste
- ½ tsp red chilly powder or to taste, i used kashmiri red chilly powder
- ½ tsp garam masala
- ½ cup water or more
- salt to taste
- lemon juice to taste
- chopped coriander leaves for garnish
- 2 tbsps oil + 2 tsp oil
Instructions
making onion-tomato-cashew paste-
- Heat a table spoon of oil in a pan. Add the onion and cook till soft.
- Add the ginger garlic paste and cook for a minute.
- Add the tomato and cashew and cook till tomato turn mushy.
- Turn the stove off and wait few minutes for the mixture to cool.
- Use a immersion blender to make a puree of the mixture.
- You can also transfer the cooled the mixture to a blender and make a paste. Hold the lid tightly to avoid spilling.
- Slice the mushroom and saute them in a two tea spoons of oil. Mushroom will release water initially, but the water will be eventually absorbed. Set a side.
making the curry -
- Heat a table spoon of oil and add the tomato cashew paste and cook for 5-10 minutes, till it thickens slightly and oil oozes out.
- Add the green peas, turmeric powder, coriander powder, garam masala, red chilly powder and salt.
- Cook the masala for a minute. Now add the mushroom and cook for 5 minutes.
- Add water and bring it to a boil. Simmer the curry for ten minutes till you get the desired consistency. You may want to adjust the amount of water used.
- Check for seasoning and finally add lemon juice and coriander leaves.
- Serve the mushroom peas curry with naan and rice.